Brunch after the Easter Bunny
April 12, 2009
After the Bunny's hit the trail, try this twist on a classic brunch French Toast recipe (McCormick's)
Stuffed French Toast
1 tub (8 ounces) whipped cream cheese
1 tablespoon brown sugar
3 teaspoons McCormick® Cinnamon, Ground, divided
1 1/2 teaspoons McCormick® Pure Vanilla Extract, divided
16 slices Italian bread (1/2-inch thick)
1/2 cup apricot preserves or jam
1 cup milk
2 tablespoons butter, divided
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 in shallow bowl. 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 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, adding remaining 1 tablespoon butter to skillet. Serve French toast with maple syrup, if desired.