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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stuffed French Toast Pockets Recipe

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This recipe for Stuffed French Toast Pockets is from The Sauter/Lofstad/Wise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz Cream Cheese
¼ Honey
¼ tsp Cinnamon

2 Eggs
2 Tbsp Milk
2 tsp Vanilla
¼ tsp Ground Cinnamon

Powdered Sugar for dusting
Maple syrup to drizzle over
Directions:
Directions:
1. In a Medium bowl add cream cheese, honey, cinnamon and mix until well combined. Chill in the fridge for 30 minutes.

2. Pre-Heat oven

2. Take slices two slices of white bread and roll flat. Then add a Tbsp of the chilled cream cheese mixture in the center of 1 of the flattened bread slices. Place the other slice on top and with a round cutter (or mason jar top) cut a round. Pinch edges together and then press a fork around the edges. *Repeat 3 more times*

3. In another bowl whisk together milk, eggs, vanilla, & ground cinnamon. Dip each bread round into egg mixture. Place on sheet pan & bake for 15-20 minutes. Dust with powdered sugar and drizzle with maple syrup. Enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 - 45 minutes

 

 

 

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