"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stuffed French Toast Recipe

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

Teddy Swartz
Added: Thursday, July 30, 2009


1-1/2 cups milk
2 beaten eggs
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 tsp Vanilla extract
3 oz cream cheese @ room temperature
8 (1" thick) slices bread
2 bananas, very thinly sliced
1 cup strawberries, thinly sliced
4 T butter
1/4 cup powdered sugar
Maple syrup

Combine milk, eggs, nutmeg, cinnamon, and vanilla in a shallow bowl. Set aside.

Combine room temperature cream cheese with a small amount of powdered sugar and a teaspoon of orange zest/juice.

For assembly, spread a thin layer of cream cheese mixture onto 1 side of the bread slices. Top half of the slices with the sliced bananas and strawberries. Place a piece of bread on top of the fruit, cream cheese down, creating a sandwich.

Preheat a griddle to 350. Lightly brush griddle with butter.

Give the milk mixture a quick stir, and dip sandwiches into the batter, coating all sides. (A quick squeeze of the sandwich before dipping will keep the sandwich together)

Place on griddle. Cook 3-4 minutes on each side, then turn on the edges and cook to brown evenly.

To serve, slice sandwiches in half on the diagonal, add a dab of cream cheese mixture, sprinkle with powdered sugar and serve with maple syrup.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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