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STUFFED FRENCH TOAST Recipe

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This recipe for STUFFED FRENCH TOAST, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Tuesday, June 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf French bread, cut into 24-3/4" thick slices
1 8 0z. container soft cream cheese w/pineapple
4 eggs
1 c. milk
1/4 c. sugar
1/8 t. salt
1/4 t. cinnamon
2 T. butter melted

Directions:
Directions:
Spray 9x13 dish with nonstick spray.
Spread 1 T. cream cheese on 12 bread slices and top with remaining bread slice to make 12 sandwiches.
Place in dish to cover bottom in single layer.
In lge bowl beat eggs, milk, sugar, salt and cinnamon and pour over sandwiches. Let stand at room temp. for 5 minutes, then cover well and refrig. 8 hours or overnight. Heat oven to 400 degrees.
Uncover dish and drizzle with melted butter. Bake for 25-30 min. or until golden brown.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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