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September 1998 Issue
Mock Stuffed French Toast
by Ronda L. Halpin
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When I feel like being pampered on a Sunday morning, but I don't have the energy to make the "real thing", I use this quick recipe for Mock Stuffed French Toast. My husband came up with this one after we had recently enjoyed breakfast out. He wanted the taste of stuffed French toast, but neither of us felt like putting in the effort. His alternative certainly did the trick.

I suggest using homemade preserves. My personal favorite is our family recipe for raspberry jam. Either way, make sure you choose something with chunks of fruit in it. Off-the-grocery-shelf-jelly won't do justice.

Next time you find yourself longing for the kind of pampering you might get at a cozy Bed & Breakfast - and you realize you have to do the pampering yourself - try this little secret out. Then, grab your paper and a cup of coffee and head back to bed. It's the weekend and you deserve a rest!

 

Mock Stuffed French Toast

  • 6 eggs
  • 1 c. milk
  • 1 tsp. sugar
  • 1/2 tsp. cinnamon
  • 8 slices of bread
  • 1/2 c. low fat cream cheese
  • 1/2 c. preserves
In a shallow bowl, mix eggs, milk, sugar and cinnamon thoroughly. Carefully dip each slice of bread into the mixture, coating evenly. Cook on a hot griddle until golden brown - about 4 minutes per side.

Meanwhile, combine cream cheese and preserves in a mixing bowl. Stir until well blended - there may be some lumps.

While the French toast is still hot, carefully spoon 1/4 of the preserve mixture onto the center of each of four pieces. Place the remaining pieces over the top, creating a "pocket" of preserve mixture. Sprinkle with powdered sugar, maple syrup, or your favorite topping and enjoy.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
 



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