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Perfect for a holiday morning, this French toast, stuffed with sweetened cream cheese, has the creamy and spicy flavors of eggnog. Photo credit: Sydney Kramer from Crepes of Wrath.
1 tub (8 ounces) whipped cream cheese
1 tablespoon brown sugar
1/4 teaspoon McCormick® Nutmeg, Ground
16 slices Italian bread (1/2-inch thick)
1 cup milk
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Rum Flavor
2 tablespoons butter, divided
1 cup pancake syrup
1/4 teaspoon McCormick® Pumpkin Pie Spice
For the Stuffed French Toast, mix cream cheese, brown sugar and nutmeg in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Top each with second bread slice to form 8 sandwiches.
Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk and extracts until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet.
Meanwhile, for the Spiced Syrup, mix pancake syrup, vanilla and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once. Serve with French toast.
Variation: Spread strawberry jam on each of the second bread slices before forming sandwiches.
(Amount per serving)
This recipe was overall pretty good but it had a funky taste to it that we couldn't pinpoint and it was way to soggy for me.
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