Tuesday, August 6, 2013

Baked Stuffed French Toast

Baked Stuffed French Toast
8 oz [light] cream cheese
3 T sugar
8 slices cinnamon swirl bread
4 eggs
1/2 c milk
fresh fruit and syrup (opt)

1. Whip cream cheese and sugar together; spread evenly on to one side of each slice of bread.
2. Place 4 slices (cream-side up) in a greased 8x8 baking dish; sandwich with remaining slices.
3. Whisk eggs and milk together and pour over bread; cover and refrigerate overnight.
4. Bake at 350* for 30-35 minutes, until center is firm and top is golden brown.
Serve topped with fruit and syrup.

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