April 11, 2010

MUGSY'S STUFFED FRENCH TOAST


 
1 loaf French bread (14 inches) (unsliced)
2 lb. cottage cheese
1 tbsp. sugar
2 tbsp. cinnamon
1 c. raisins
4 egg whites
1 tbsp. milk
1 tsp. vegetable oil (frying)
3 tbsp. finely chopped pecans
Butter and syrup to taste
 
Slice bread into 1 1/4 inch slices. Cut a pocket as deeply as possible in each piece of bread without going thru. Set aside. Mix cheese, sugar, cinnamon and raisins. Fill each bread pocket with approximately 2 to 3 teaspoons of mixture.Using a shallow dish, mix egg whites with milk, beat until frothy. Dip stuffed bread into egg mixture lightly covering both sides. Grill the bread pieces both sides until brown (30 seconds).
Then in baking dish in 325 degree oven warm until ready to serve. Garnish with pecans - serve with butter or syrup.

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