This recipe for Stuffed French Toast, by Joyce Gabriel, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 slices of bread 1 (8 oz.) pkg of cream cheese (2 T. per sandwich) 8 T. jam of choice (2 T. per sandwich) 6 eggs, beaten well 4 c. corn flake crumbs butter
Spread cream cheese on 4 of the slices of bread. Spread jam on remaining 4 slices. Put sandwiches together. Dip in beaten egg, then in crushed corn flake. Grill on buttered pan until golden brown. Yield: 4 sandwiches
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