The Pioneer Woman Tasty Kitchen
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Cream Cheese Stuffed French Toast

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Two pieces of light and souffle-like French toast filled with a sweet cream cheese filling.

Ingredients

  • 8 ounces, fluid Cream Cheese, Softened
  • 3 Tablespoons Sugar
  • 8 slices Thick Italian Bread
  • 2 whole Large Eggs
  • 1 cup Milk
  • 1 teaspoon Pure Vanilla Extract
  • 2 Tablespoons Butter
  • ½ cups Powdered Sugar, For Topping

Preparation

Preheat oven to 350 degrees F.

In small bowl, combine the cream cheese and sugar. Take 4 slices of the Italian bread and smear with cream cheese, like you would do with peanut butter. Top each slice with another slice of bread to form a sandwich.

In a medium bowl, whisk together the eggs, milk, and vanilla extract. Dip and soak each sandwich in the egg mixture.

In a large skillet, heat 1 tablespoon of butter over medium-high heat. Cook two sandwiches at a time in the skillet, 4–5 minutes on each side, or until golden brown. Set each sandwich aside on a baking sheet and cook the remaining sandwiches with the remaining tablespoon of butter. With all 4 sandwiches on a baking sheet, bake in the preheated oven for 12–15 minutes.

Cut each sandwich in half and sprinkle with powdered sugar.

2 Comments

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Avatar of Michelle

Michelle on 2.28.2011

Yum, yum, yum!

Avatar of shecancook2

shecancook2 on 2.28.2011

this has got to be to DIE for!!! i am sooooo gonna make this tomorrow!!!

2 Reviews

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Avatar of Sharlee

Sharlee on 7.30.2012

Delicious! I’m not a regular french toast fan but add the cream cheese mix and this recipe is AMAZING!! The whole family loves it.

Avatar of Pareesha

Pareesha on 12.30.2011

Amazing. Used cinnamon raisin toast instead and added a little cinnamon to the egg. It was superb! I had some leftover cream cheese frosting So used it to stuff the toast.

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