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Stuffed French Toast
A classic Saturday morning breakfast treat.
Ingredients
Filling Ingredients
6 oz. cream cheese, softened
1/2 tsp. vanilla extract
1 1/2 Tbsp cane sugar
Toast Ingredients
1 Tbsp vegetable oil
3 eggs
2/3 cup Rockview® Milk
2 tsp. cane sugar
1/2 tsp. cinnamon
1 loaf French bread, cut into 1 1/2-inch slices
Maple syrup, warmed
6 oz. cream cheese, softened
1/2 tsp. vanilla extract
1 1/2 Tbsp cane sugar
Toast Ingredients
1 Tbsp vegetable oil
3 eggs
2/3 cup Rockview® Milk
2 tsp. cane sugar
1/2 tsp. cinnamon
1 loaf French bread, cut into 1 1/2-inch slices
Maple syrup, warmed
Instructions
Heat oil on griddle at medium heat. Use an electric mixer to blend all filling ingredients until light and fluffy. Set aside. Cut a slit in the crust of each slice of bread to form a pocket. Press ends to open, and add a spoonful of filling. Repeat. Dip each slice of bread into the egg mixture. Cook until both sides are golden brown. Top each slice of French toast with warmed syrup.