Friday, April 15, 2011

McCormick® Stuffed French Toast


McCormick® Stuffed French Toast

"French toast stuffed with sweet cinnamon-spiced cream cheese and apricot preserves is the perfect brunch dish to greet your family on a weekend morning."

Ingredients:

1 (8 ounce) tub whipped cream cheese

1 tablespoon brown sugar

3 teaspoons McCormick® Ground

Cinnamon, divided

1 1/2 teaspoons McCormick® Pure

Vanilla Extract, divided

16 (1/2 inch thick) slices Italian bread

1/2 cup apricot preserves or jam

5 eggs

1 cup milk

2 tablespoons butter, divided

Directions:

1.

Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.

2.

Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.

3.

Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired.

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