-stuffed french toast-

French bread
cream cheese, softened
1 stick butter, melted
½ c. sugar
1 tsp. cinnamon
6 eggs
2-1/2  c. milk

Slice bread thinly. Spread cream cheese between slices to make “sandwiches.” Pour melted butter into a baking sheet with raised edges. (Mine is about 12″x17″.) Combine sugar and cinnamon and sprinkle over butter. Place French toast pieces in cinnamon sugar mixture, then combine eggs and milk and pour over top. Bake at 325 for 25 minutes. When serving, flip piece over onto plate so cinnamon sugar side is facing up. Serve with syrup.

For syrup, cook together 2 lb. strawberries or blueberries and 1½ cups sugar. Finish it off with a splash of vanilla and/or a sprinkle of cinnamon, and…. Enjoy!  (Sometimes I add a box of strawberry jello and 1 cup of water to stretch the syrup mixture.)

 

One Response to -stuffed french toast-

  1. Amy says:

    This was SO yummy. I made it when we were “snowed in” & Abbie begged me to make it EVERY week. 😉 I said once a year was probably good enough.

    Like

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