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Stuffed Cinnamon French Toast Recipe

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

Susan Hackett Daniel
Added: Sunday, October 25, 2009


1/4 c. milk
3 eggs
12 thick slices cinnamon bread
1 3-oz pkg cream cheese, softened
1 T. sugar
1 t. vanilla
1/2 c. chopped pecans OR fresh raspberries

In a small bowl beat milk and eggs together.
In a separate bowl, mix together softened cream cheese, sugar, and vanilla.
Take one slice of cinnamon bread and spread 1 T. cream cheese mixture right out to the edges. Sprinkle with 1 T. pecans or place 6-7 raspberries on top. Cover with second slice of bread. Dip into egg mixture, turning once.
Repeat 5 more times.
Melt butter in large skillet or griddle over medium heat. Add French toast, in batches if necessary, and cook until golden brown, about 2 minutes per side.
To serve, cut French toasts in half and serve 2-3 pieces to each person. Sprinkle with pecan halves or raspberries and confectioners sugar.
Serve with warm maple syrup and nice breakfast sausages.

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