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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, vanilla and rum flavor 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.
????????? Does no one proof read these recipes. Or should I say. Partial recipes
Deb | May 04, 2017 |
How can I make this recipe without all the ingredients listed according to your preparations. No cream cheese on list but am instructed to add it. This really ticks me off. It's bad enough that you do this to this recipe but you do it all the time. I'll tell you what. Stuff it!! I've had it!
Larry | May 03, 2017 |
Where is the recipe for the "stuffing" for the french toast. The french toast and syrup ingredients are listed, but not the filling.
Ceege | May 02, 2017 |
Where are the measured ingredients for this recipe I don't see them on the page?
Stacey | May 01, 2017 |
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.
Mandi | September 26, 2013 |