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Colonial Stuffed French Toast from Colonial Pancake House

Photo: Oxmoor House
Yield Makes 4 servings

Ingredients

  • 8 large eggs
  • 1 tablespoon sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 (8-oz.) package cream cheese, softened
  • 1/3 cup maple syrup
  • 8 Texas toast slices
  • 2 tablespoons butter
  • 1 (21-oz.) can cherry pie filling
  • Sweetened whipped cream
  • Toasted walnuts

How to Make It

  1. Whisk eggs in a shallow dish. Whisk in sugar and next 3 ingredients. Combine cream cheese with maple syrup in another bowl. Beat at medium speed with an electric mixer until creamy.

    Colonial Pancake House: Breakfast Hot Spot
  2. Dip toast slices in egg mixture 10 seconds on each side. Melt butter on a large griddle over medium heat. Cook toast slices 2 to 3 minutes on each side or until golden.

  3. Place 4 toast slices on each of 4 serving plates. Top each slice with 2 tablespoons cream cheese mixture and 1/4 cup pie filling. Top with remaining toast slices. Dollop with sweetened whipped cream, and sprinkle with walnuts. Serve immediately.

Southern Living Off the Eaten Path; Colonial Pancake House, Hot Springs, Arkansas