Ivy Stuffed French Toast

Breakfast-Brunch
Temps de cuisson: 20 minutes
Portions: 6

Ingrédients

  • 1 stick Butter
  • 1 cup Brown Sugar
  • 1/4 cup Maple Syrup
  • 1 loaf French Bread
  • Cream Cheese
  • Dried Fruit Bits
  • Chopped Nuts
  • 6 Eggs
  • 1 1/2 cups Milk
  • 1 teaspoon Vanilla Extract

  1. Place the butter, brown sugar and maple syrup in a 9 x 12 glass dish that can go in the microwave and in a conventional oven. Microwave until the butter is melted (about two minutes). Stir to dissolve the sugar and mix ingredients well. Sprinkle nuts over this mixture.
  2. Slice the French bread in 1/2 to 3/4 inch slices Spread cream cheese on half of the bread slices. Place the fruit bits on top of these slices. Top with the plain bread slices to make a "sandwich".
  3. Place in the baking dish. Do not overlap slices.
  4. Mix the eggs, milk and vanilla. Pour over bread. Cover the dish and refrigerate overnight. Bake at 350° for about 45 minutes, uncovered. Flip over onto a plate to serve, so the syrup side is up.
  5. You can top with powdered sugar, fruit or additional syrup, if desired. You may also use berries, apricots, peaches or thinly sliced, peeled apples instead of the fruit bits.

The Ivy B&B

Détails

  • Prix par nuit $90 - $110
  • Avis (44) 4,7
  • Chambres 4
  • Accepte les cartes cadeaux

Contactez ou Réservez

  • Téléphone (252) 257-9300