Stuffed French Toast - St. Louis Bread Style

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Thursday, January 01, 2004

Categories:

Breakfast

Yield:

Serves 4

Ingredients:

4 eggs
2 cups half-and-half
1/4 cup orange juuice
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. nutmeg
1 Tbsp grated orange peel
8 thick slices Saint Louis Bread cinnamon raisin Bread

Filling:
8 ounces Saint Louis Bread Honey Walnut Lite cream cheese, room temperature
1 tsp grated orange and lemon zest
1 tbsp sugar

Directions:

Preheat oven to 350 degrees. Combine forst seven ingredients in a medium bowl and whisk until well blended. Pour into an 8 by 8 baking dish and set aside. Combine filling ingredients in a small bowl and mix well. Divide and spread mixture evenly over 4 of the bread slices. Top with the remaining 4 bread slices and press down gently. Dip bread slices into egg batter allowing them to soak on each side (about 30 seconds) Heat 2 Tbsp butter or oil on a griddle or in a large skillet over medium-high heat and cook the bread until golden brown, About 2-3 minutes per side. Place bread on a cookie sheet in the oven for about 10 minutes and serve with butter and maple syrup.

Nutrition Facts:

Source:

Sue Stees: Saint Louis Bread