Serves: 6
Total Calories: 1,037
Whisk together eggs, cream and cinnamon; set aside. Beat cream cheese and vanilla with an electric mixer. Set aside. Slice 3/4 of the way into one edge of each bread slice, creating a pocket. Spoon some of the cream cheese mixture into each bread pocket. Dip slices into egg mixture on both sides. On a griddle over medium heat sprayed with non-stick vegetable spray, cook until golden on both sides. Meanwhile, mix preserves and juice in a small saucepan; simmer over medium heat until slightly thickened. Spoon warm preserves mixture over slices of French toast.
Tip: A touch of whimsy...use Grandma’s old cow-shaped pitcher to serve milk or cream for breakfast cereal and oatmeal.
This Fantastic Stuffed French Toast recipe is from the Our Favorite Kid-Friendly Recipes Cookbook. Download this Cookbook today.
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