"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed French Toast Recipe

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This recipe for Stuffed French Toast, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann Little Kelly
Added: Monday, June 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large loaf day old French Bread
1 container soft cream cheese
1 jar Preserves of choice, Raspberry, Strawberry, etc.
5 eggs, beaten
1/2 cup half and half
1 tsp. vanilla
Cinnamon sugar and/or powdered sugar
3/4 Stick butter and/or olive oil to about 1/2 inch in pan

Directions:
Directions:
Cut bread on diagonal about 1 1/2 in thick and cut a pocket in center across top. Mix cream cheese and preserves, set aside. Beat eggs, half and half and vanilla. Stuff bread with cream cheese mixture. Let bread soak in egg mixture on both sides for about one minute. Fry in butter and/or olive oil mixture.
Serve with cinnamon sugar and/or powdered sugar.

Personal Notes:
Personal Notes:
This is Chuck's favorite breakfast.

 

 

 

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