Stuffed French Toast|
Baked Stuffed French Toast
4 lg Slices sourdough bread,
8 oz Cream cheese, cut into cubes
1 lg Granny Smith apple, peeled
1 c Milk
1 1/2 ts Ground cinnamon
2 To 3 Tbl powdered sugar
Maple, apricot, blueberry, or raspberry syrup
Preheat the oven to 375F. Place half of the bread cubes in an ungreased 11
x 7-inch baking dish. Cover with the cream cheese cubes, distributing
evenly. Sprinkle with the chopped apple. Top evenly with the remaining
Beat together the eggs, milk, and cinnamon until well blended. Pour over
the bread mixture in the dish. Bake for about 35 minutes or until set.
Sprinkle with the powdered sugar. Serve with maple or fruit syrup.
[THE EVENING SUN; October 31, 1990]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini