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Ivy Stuffed French Toast
Ingredients:
1 stick Butter (1/2 cup) 1 cup Brown Sugar 1/4 cup Maple Syrup Sliced Bread - French or Cinnamon Raisin Cream Cheese Dried Fruit Bits Chopped Walnuts and Pecans 6 Eggs 1 1/2 cups Milk 1 teaspoon Vanilla Directions: Place the Butter, Brown Sugar and Maple syrup in a glass bowl. Microwave only until the Butter is melted (45 to 60 seconds). Stir to dissolve the Sugar and mix ingredients well. Pour this mixture into a 9 x 12 oven baking dish. Sprinkle Nuts over this mixture. Spread softened Cream Cheese on half of the Bread slices. Place the Fruit Bits on top of the Bread slices Top with the plain Bread slices to make a "sandwich". (Cut in half diagonally if using regular sized Bread.) Place the Bread in the baking dish. Do not overlap slices. Mix the Eggs, Milk and Vanilla. Pour mixture over the Bread. Cover the dish and refrigerate overnight. Bake at 350° for about 45 minutes, uncovered. Flip over onto a plate to serve so the syrup side is up. You can top with powdered sugar, fruit or additional syrup, if desired. You may also use berries, apricots, peaches or thinly sliced, peeled apples instead of the fruit bits. Approximately 6 servings  Recipe Summary: Yield: 6 Prep Time: 20 minutes Cook Time: 45 minutes Comments: Other recipes by The Ivy - An English Bed and Breakfast: Ivy Cinnamon Baked Grapefruit Fried Cinnamon Apples | |
Recipe Provided By:
The Ivy - An English Bed and Breakfast Warrenton, NC  Detailed Listing | Website Warrenton Bed and Breakfast Inns |