April 11, 2010

STUFFED FRENCH TOAST


 
1 pkg. (8 oz.) cream cheese, softened
1 1/2 tsp. vanilla
1/2 c. chopped pecans
1 loaf (16 oz.) French bread
4 eggs
1 c. whipping cream
1/2 tsp. ground nutmeg
Peach topping
 
In a small bowl, beat together cream cheese and vanilla until fluffy; stir in nuts and set aside. Cut bread into 10 to 12 (1 1/2 inch) slices; cut pocket in top of each. Fill each with 1 1/2 tablespoons of the cheese mixture.In medium bowl, combine eggs, whipping cream and nutmeg. Using tongs, dip filled bread slices in egg mixture, being careful not to squeeze out filling. Cook on lightly greased griddle until both sides are golden brown. To serve, drizzle Peach Topping over hot French Toast. Makes 10 to 12 servings.
PEACH TOPPING:
2 c. peeled, sliced Georgia peaches
2 tbsp. lemon juice
3/4 c. light corn syrup
2 tbsp. butter
 
In small bowl, toss together peaches and lemon juice. In medium saucepan, combine corn syrup and butter; boil for 5 minutes over medium heat. Add peaches, reduce heat and simmer 5 minutes more. Serve over French toast. Makes about 2 cups.

No comments: