วันพุธที่ 14 มีนาคม พ.ศ. 2555

Stuffed French Toast with Apricot Glaze

Yield > 1
Servings
Keys : Toast French France European Mediterranean French
Ingredients :
1 pkt (8 oz) cream cheese
1 tsp Almond extract
1/2 cup Slivered almonds
1 loaf unsliced sourdough bread
4 x Eggs
1/2 cup Half and half
1/2 cup Milk
3/4 tsp Vanilla
3/4 tsp Cinnamon, (or to taste)
1/2 tsp Nutmeg
1 jar , (12 oz) apricot preserves
1 can (16 oz) apricots, drained
Method :
• In a small bowl, combine the cream cheese and the
almond extract until fluffy. Stir in the nuts. Cut the bread into
3/4 inch slices, then make a cut (about 2 inches) on the
bottom of each piece of bread. It needs to be large enough to
create a pocket that will hold about one teaspoon of the cream
cheese mixture. Stuff in the cream cheese mixture. Beat
together the eggs , half and half, milk, vanilla, and cinnamon.
Dip the stuffed bread into the egg mixture and allow it to get
thoroughly moist but not heavily soaked. Cook the bread on
lightly greased griddle until golden. Heat the preserves, slice
the apricots into thirds and add to the preserves with the
nutmeg. Drizzle over the cooked toast.

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