Stuffed French Toast Recipe
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Stuffed French Toast

By: Karen Leutz  
"The recipe takes a little longer to prepare than regular French toast, but I think it's worth it, especially on holiday mornings. The sweet apricot syrup complements the cream cheese filling. --Karen Leutz, Sylvania, Ohio"

Rating: This weblink has been rated 5 times with an average star rating of 4.2 Read Reviews (2)

Rate/Review | 433 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 8 French bread
  • 2 (3 ounce) packages cream cheese, softened
  • 1/3 cup crushed pineapple, undrained
  • 1/2 cup chopped pecans
  • 4 eggs
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons ground ginger
  • APRICOT SYRUP:
  • 1 (12 ounce) jar apricot preserves
  • 1/3 cup orange juice

Directions

  1. Cut a pocket through the crust of each slice of bread. In a mixing bowl, beat the cream cheese and pineapple; stir in pecans. Stuff into pockets. In a shallow bowl, beat the eggs, cream, vanilla and ginger; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides.
  2. Combine syrup ingredients in a saucepan; heat until warmed, stirring constantly. Serve with the French toast.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2008 by pomplemousse 
I made this today for breakfast. Didn't have French bread so I just used regular bread and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2007 by camarochicc 
This was very yummy. Not too sweet, but very rich. I will make it again. It was not... MORE

 
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