April 11, 2010

STUFFED FRENCH TOAST


 
1 (8 oz.) pkg. cream cheese, softened
1 1/2 tsp. vanilla
1/2 c. chopped pecans
1 (16 oz.) loaf French bread
4 eggs
1 c. half and half (or whipping cream)
1/2 tsp. nutmeg
Peach topping
 
PEACH TOPPING:
2 c. peeled peaches
3/4 c. light corn syrup
2 tbsp. lemon juice
2 tbsp. butter
 
In a small bowl beat together cream cheese; add vanilla, beat until fluffy; stir in nuts and set aside. Cut bread into 10 to 12 (1 1/2") slices; cut pockets in top of each. Fill each slice with 1 1/2 tablespoons of the cheese mixture.In medium bowl, combine eggs, half and half and nutmeg. Using tongs dip filled bread into 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.
PEACH TOPPING: In small bowl toss peaches and lemon juice. In saucepan, combine syrup and butter. Boil 5 minutes. Add peaches, reduce and heat and simmer 5 minutes more.

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