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Recipe

Double Stuffed French Toast: Breakfast-Brunch

Servings: 6

Prep time:25 minutes

Ingredients:

  • 3 Eggs, beaten

  • 1 cup Milk

  • 1 tablespoon Vanilla or lemon Extract

  • 6 Double Slices of French Toast

  • 3 oz Cream Cheese

  • 1 tablespoon Ground Nutmeg

  • Fruit Preserves

  • 6 Thin Sliced Ham (Smoked)

  • 3 tablespoons Butter

  • 1/2 cup Brow Suger (Firmly Packed)

  • 1/3 cup Orange Juice

  • 1 cup Fresh or Frozon Blueberries or Raspberries

  • 1/8 dash Powdered Surger (garnish)

Step 1:

French toast Spray a 9 x13 glass baking dish with nonstick cooking spray. Spread a thin slice of cream cheese between 2 partially sliced pieces of French bread Also spread a healthy portion of fruit preserves between the French bread slices and gently press together (to seal). Place bred in baking dish. Beat eggs in mixing bowl. Add milk, vanilla (or lemon extract). Pour egg mixture over bread making sure surface of bread slices is covered. Cover and refrigerate overnight. Heat over to 350 degrees. Uncover baking dish, bake approximately 25 minutes until top of toast is lightly golden.

Step 2:

Fruit Syrup: In a medium saucepan, melt butter on low heat. Add brown sugar and orange juice. On medium heat, bring to gentle boil, and then add fruit. Simmer until heated through. Ladle over baked toast. Garnish with powdered sugar and serve immediately.

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