Sunday, May 16, 2010

Betty's Stuffed French Toast Share Tags: entree Out of supply we I did, when there is bread about to waste. Something has to be made. Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 12 8 egg yokes
1 cup(s) of heavy cream
1 cup(s) of milk
1 tsp. of vanilla extract
1 tsp. of cinnamon
1 tsp. of baking spice
1/2 cup(s) of brown sugar
1/4 cup(s) of cooked bacon (crumbled)
8 ounce(s) of Philly Cream Cheese
1/4 cup(s) of honey
1/4 cup(s) of powder sugar
1 tsp. of almond extract
1 stick of butter (cubed)
12 slices of bread
2 tsp. of cinnamon (reserving 1 for filling)
Preheat oven to 375 degrees.
Separate eggs and mix with 1 tsp cinnamon, baking spice, milk and heavy cream.
Spray a 9x13 baking dish with nonstick cooking spray.
Sprinkle brown sugar and bacon on bottom of baking dish.
Evenly place half of the cubed butter on the bottom of baking dish.
Place 6 slices of bread on top of the butter.
Pour half of the egg/milk mixture on top of the bread.
Let that sit while making the filling.
Mix soften Philly Cream Cheese with honey, powder sugar, cinnamon and almond extract.
Put filling mixture on top of soaked bread, evenly dividing the contents on both sides of rows of bread.
Add the remaining bread and cover with the rest of egg/milk mixture.
Place extra butter cubes around bread and inbetween slices.
Bake for 40 minutes. Let stand for 5 and serve.