Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Baked Stuffed French Toast




Source of Recipe


*


List of Ingredients






1 (8 oz) package cream cheese, room temp
2 T vanilla
2 T sugar
1/3 cup chopped nuts
10 slices French bread, sliced 1-inch thick
6 eggs
1/2 cup milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg



Recipe



Preheat oven to 375 F. In a small bowl, blend cream cheese, vanilla, sugar and nuts. Set aside. With the point of a sharp knife, in each slice of bread, make a slit in the center of the top crust cutting down a couple inches to make a "pocket". Spread about 1 T of cream cheese mixture in each pocket. In a large bowl, beat together eggs, milk, cinnamon and nutmeg. Dip each slice of bread into egg mixture, soaking thoroughly. Put slices onto a greased baking sheet and bake for about 20 mins, or until lightly browned.

Makes 5 servings. (2 slices each)