Recipe for...stuffed french toast


Recipe for... bread recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	stuffed french toast This recipe is rated : 0 Recipe Ingredients 1 pkg (8oz) cream cheese, softened 1/4 cup crushed pineapple 1/2 cup chopped pecans, toasted 1 loaf (16oz) French bread 4 large eggs 1 cup whipping cream 1/2 tsp vanilla extract 1 tsp ground ginger 1 jar (12oz) apricot preserves 1/2 cup orange juice Cooking Procedures Beat cream cheese and pineapple at medium speed with an electric mixer until light and fluffy; stir in pecans. Cut bread into 12 (1 1/2-inch thick) slices; cut a pocket through top crust of each slice. Stuff each slice evenly with cream cheese mixture. Combine eggs with whipping cream, vanilla extract, and ginger, stirring well with a wire whisk. Dip bread slices in egg mixture, coating all sides. Cook on a lightly greased griddle over medium-high heat 3 minutes on each side or until golden. Combine preserves and orange juice in a saucepan; cook over low heat, stirring constantly until melted. Serve with hot toast.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: 21/2 cups non-wheat flour. 1 cup molasses. 1> cup chopped dates or raisins. 1 cup milk. 2 tsp. soda. 1 egg. 2 tsp. mixed spices. Steam two and one-half hours. Mrs. M. H. Wetmore. 155 DESSERTS CONSERVATION RECIPES FINNISH STEAMED PUDDING 1 cup chopped suet. 24 CUP milk. 1/2 cup sugar. 2 tsp. cream tartar. 2 cups rice, corn and barley flour 1 tsp. soda. 2 cups raisins. Spices. Steam two hours. Serve with hard sauce made of oleomargarine and brown sugar. Mrs. George Otis Allen. ST
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