stuffed french toast |
Name: |
Jennifer Miller |
Base: |
JB Andrews |
Recipe: |
1
loaf pepperidge farm cinnamon-swirl bread (14 slices)
3
eggs
1
tablespoon sugar
1
teaspoon vanilla
powdered sugar (a little for dusting top of fried sandwiches)
1
(16 ounce) carton frozen sliced strawberries in syrup, thawed (for topping)
1
(8 ounce) carton frozen Cool Whip, thawed (for topping)
CREAM CHEESE FILLING
4
ounces softened cream cheese
3
tablespoons butter, softened
3⁄4
cup powdered sugar (or more)
1⁄2
teaspoon vanilla
DIRECTIONS
Mix cream cheese filling ingredients in bowl using enough powdered sugar to make a spreading consistency, and set aside.
Spread out the slices of the cinnamon bread and spread a little cream cheese filling on each and put two together to make a "sandwich".
In another bowl mix the 3 eggs, 1 tbsp sugar, 1 tsp vanilla well with a whisk and dip the sandwiches in this mixture and then fry them in a little melted butter until browned on each side.
We use the large electric griddle for this.
Top the fried sandwiches with a little powdered sugar dusting and then strawberry sauce and whip cream and serve. |
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