Cream cheese stuffed French toast is a decadent breakfast dish that will impress your friends and family. To make this delicious recipe, you will need slices of bread, eggs, milk, McCormick® Ground Cinnamon, McCormick® All Natural Pure Vanilla Extract, cream cheese, ...
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20m
PREP TIME
20m
COOK TIME
398
CALORIES
9
INGREDIENTS
Cream cheese stuffed French toast is a decadent breakfast dish that will impress your friends and family. To make this delicious recipe, you will need slices of bread, eggs, milk, McCormick® Ground Cinnamon, McCormick® All Natural Pure Vanilla Extract, cream cheese, ...
Read More
Read Less
20m
PREP TIME
20m
COOK TIME
398
CALORIES
9
INGREDIENTS
Ingredients 8 Servings
- 1 container (8 ounces) whipped cream cheese
- 1 tablespoon brown sugar
- 3 teaspoons McCormick® Ground Cinnamon, divided
- 1 1/2 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
- 16 slices Italian bread, (1/2-inch thick)
-
1/2
cup
apricot preserves
![substitution]( "substitution")
Substitutions available
- apricot jam
- 5 eggs
- 1 cup milk
- 2 tablespoons butter, divided
INSTRUCTIONS
- 1 Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.
- 2 Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
- 3 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. Serve French toast with maple syrup, if desired.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.
- 2 Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
- 3 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. Serve French toast with maple syrup, if desired.
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