Baked stuffed french toast

Yield: 6 servings

Measure 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

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.

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