Berry-Stuffed French Toast
Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. This recipe can be varied by substituting fresh blueberries or strawberries and the corresponding jam. From Monica Hannahan: Dayton, Ohio. Recipe published in Quick Cooking September/October 2000.
- Berry Syrup:
- 2 cup(s) unsweetened berries
- 3/4 cup(s) packed brown sugar
- 3 tablespoon(s) butter
- 1 teaspoon(s) ground cinnamon
- 1 1/2 teaspoon(s) vanilla extract
- French Toast:
- 1 8-ounce package(s) cream cheese, softened
- 1/2 cup(s) sour cream
- 18 slice(s) sourdough bread
- 1/2 cup(s) berry preserves
- 1 teaspoon(s) vanilla extract
- 6 eggs
- 1/4 cup(s) half-and-half cream
- 1 1/2 teaspoon(s) ground cinnamon
- Confectioners' sugar and additional berries, optional
- • For syrup, combine berries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until syrup is desired consistency. Remove from the heat and stir in vanilla; set aside.
- • In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich.
- • In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle for 3-4 minutes on each side or until golden brown.
- • Cut in half diagonally. If desired, sprinkle with confectioners' sugar and garnish with berries. Serve with berry syrup.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note