Select a size: | | | |
1
French Toast Stuffed with Cranberry Cream Cheese
Submitted by Alaska from Scratch on November 17, 2012 in Breakfast
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 4 whole Eggs
- ½ cups Milk
- 1 teaspoon Vanilla
- 2 teaspoons Orange Zest
- 2 Tablespoons Freshly Squeezed Orange Juice
- Butter For Pan Plus More For Serving
- 8 slices French Bread
- 4 ounces, weight Cream Cheese, Softened
- 4 Tablespoons Powdered Sugar Plus Extra For Garnish
- 4 Tablespoons Cranberry Sauce
Preparation Instructions
Heat a griddle pan over medium heat. Whisk eggs, milk, vanilla, orange zest and juice together in a shallow dish.
Grease the pan with butter. Take a slice of French bread and coat it on both sides with the egg batter and place directly into the hot pan. Repeat with other slices.
Cook the slices of French toast until golden brown on both sides and cooked completely through, about 2-3 minutes per side. Remove the bread from the pan and keep warm while you make the filling.
Meanwhile, beat cream cheese and powdered sugar together in a medium-sized bowl. Carefully fold in cranberry sauce.
To assemble, take one slice of hot French toast and spread a layer of filling inside. Top with another slice. Cut stuffed French toast carefully on the diagonal (filling will ooze out) and set on a serving plate. Dust with powdered sugar. Serve with maple syrup and butter.
