I have been driving back and forth from Ottawa to Longueuil these past weeks. My cousin passed away from a heart attack, at 54, and he left me everything in his apartment. Since he owned a lot of stuff I had to sort and sell everything or donate to friends and family. Every morning before driving 2 1/2 hours to his place I would grab a quick breakfast and sometimes would eat on the road. We came back at midnight, last night, from Longueuil and I decided to make something else than toast this morning.
Stuffed French toast is easy and quick to make, when you think about it, it's simply two pieces of bread filled with something delicious in the middle. For this recipe you bake the french toasts in the oven. That would be a great breakfast to serve on Christmas morning. Top your French Toast with maple syrup and nuts, if you wish!
CHOCOLATE-STUFFED FRENCH TOAST
Ingredients:
12 slices challah (egg bread), 1/2 inch thick
1/2 cup Philadelphia Chocolate Cream Cheese Product
6 eggs
1 cup milk
1/2 tsp almond extract
1/2 cup maple syrup
1/4 cup sliced almonds, toasted
Directions:
1- Spread 6 bread slices with Chocolate Cream cheese. Cover with remaining bread slices. Press together to seal.
2- In a 13x9 dish whisk eggs, milk and almond extract.
3- Dip both sides of sandwiches in egg mixture, then arrange in same dish, stacking as necessary to fit.
4- Refrigerate 30 minutes.
5- Heat oven to 400F. Place sandwiches in single layer on baking sheet covered with parchment paper.
6- Bake 18 to 20 minutes or until sandwiches are puffed and golden brown, turning after 10 minutes.
7- Serve top with whipped cream, syrup, nuts.
Disclosure: I am a Kraft Canada #WhatsCooking contributor.
