Make Ahead
Stuffed Churro French Toast
Prep Time: 25 Minutes Start to Finish: 25 Minutes 8 servings
- Glaze
- 3 oz (from 8-oz package) cream cheese, softened
- 3 tablespoons milk
- About 1 cup powdered sugar
- Topping
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- French Toast
- 5 oz (from 8-oz package) cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla
- 16 slices white sandwich bread
- ½ cup milk
- 3 eggs
1 In small bowl, mix 3 oz cream cheese, 3 tablespoons milk and enough powdered sugar until mixture is thin enough to drizzle. Cover; set aside.
2 In shallow bowl or pie plate, stir together ½ cup granulated sugar and the cinnamon; set aside.
3 In medium bowl, mix 5 oz cream cheese, 2 tablespoons granulated sugar and the vanilla until smooth.
4 With rolling pin, gently flatten each slice of bread to ¼ inch thick. Spread 1 heaping tablespoon cream cheese mixture onto 8 slices of the bread; top with remaining 8 slices bread.
5 Spray griddle or 12-inch skillet with cooking spray; heat to medium heat (350°F). In medium bowl, beat ½ cup milk and the eggs with whisk until well blended. Dip bread into egg mixture. Cook on hot griddle 3 to 4 minutes, turning once, until golden brown.
6 Place French toast, one slice at a time, in bowl of cinnamon-sugar; coat both sides and shake off excess. Cut diagonally in half; drizzle with glaze.
1 Serving: Calories 390; Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 105mg; Sodium 380mg; Total Carbohydrate 58g (Dietary Fiber 1g); Protein 9g Exchanges: 2 Starch, 2 Other Carbohydrate, ½ Medium-Fat Meat, 2 Fat Carbohydrate Choices: 4
Make-Ahead Magic Save time in the morning by assembling part of this recipe the night before. Make the glaze, cover tightly and refrigerate until ready to serve. Stir in an extra teaspoon of milk, if needed, until drizzling consistency.
