Baked stuffed french toast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Slices sourdough bread, crusts removed, |
| Cubed | ||
| 8 | ounces | Cream cheese, cut into cubes (1 package) |
| 1 | large | Granny Smith apple, peeled and chopped |
| 6 | Eggs | |
| 1 | cup | Milk |
| 1½ | teaspoon | Ground cinnamon |
| 2 | To 3 Tbl powdered sugar | |
Directions
Maple, apricot, blueberry, or raspberry syrup Preheat the oven to 375F. Place half of the bread cubes in an ungreased 11 x 7-inch baking dish. Cover with the cream cheese cubes, distributing evenly. Sprinkle with the chopped apple. Top evenly with the remaining bread cubes.
Beat together the eggs, milk, and cinnamon until well blended. Pour over the bread mixture in the dish. Bake for about 35 minutes or until set. Sprinkle with the powdered sugar. Serve with maple or fruit syrup.
Serves four.
[THE EVENING SUN; October 31, 1990] Posted by Fred Peters.