Three Cheese-Stuffed French Toast recipe
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Ingredients
- 8 (2 inch thick) slices French bread ¾ cup shredded mozzarella cheese 4 ounces cream cheese, softened 1 tablespoon ricotta cheese 3 tablespoons apricot jam 2 eggs, lightly beaten ½ cup milk 1 cup cornflakes cereal crumbs 2 tablespoons butter ¼ cup butter 2 tablespoons white sugar 2 teaspoons ground ginger 2 cups sliced fresh peaches ¼ cup confectioners' sugar for dusting 4 tablespoons apricot-flavored syrup, or to taste
Nutrition Info
- 436.3 caloriescarbohydrate: 56.2 gcholesterol: 93.6 mgfat: 18.1 gfiber: 1.9 gprotein: 13.4 gsaturatedFat: 10.6 gservingSize: -sodium: 616 mgsugar: 18.4 gtransFat: : -unsaturatedFat: : -
Directions Three Cheese-Stuffed French Toast
Directions
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The night before: Split each bread slice four fifths of the way through. Spread the two sides apart so that they look like butterfly wings. Use a fork hollow out a shallow pocket on the inside of each slice. Discard the crumbs, set bread aside.
In a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese. Stir in the apricot jam. Spoon 2 tablespoons of cheese mixture into each bread slice. Place slices in a 9x13-inch baking dish. Cover and chill, 8 hours or overnight.
The next morning: Preheat oven to 400 degrees F (200 degrees C).
Beat together eggs and milk. Dip bread slices into egg mixture and dredge in cornflakes crumbs. Melt 2 tablespoons butter in a large skillet over medium heat, cook bread 2 minutes on each side or until golden. Place in a lightly greased 9x13-inch baking dish.
Bake in the preheated oven for 15 minutes.
In a medium frying pan or skillet, heat 1/4 cup butter, 2 tablespoons sugar, and ginger over medium heat. Add peaches and cook for 3 minutes.
Arrange French toast slices on individual plates. Top each serving evenly with peach slices, sprinkle with powdered sugar. Serve with apricot syrup.