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Ham and Pineapple Stuffed French Toast presented by The Sugartree - A Country Inn
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3 eggs
1 cup milk
1 tbsp. sugar
8 oz. cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1 loaf French bread (12 slices 1 inch thick)
3 slices Jones Boneless Ham (cut to a medium thickness)
Spray a 9 by 13 baking pan with non stick cooking spray. Set aside. In a bowl beat eggs, milk and sugar. Set aside. In a separate bowl mix cream cheese and pineapple. Set aside. Cut bread into one inch slices. Cut ham slices in half to fit bread slices. Divide cream cheese mixture and spread evenly on one side of 6 of the bread slices. Top with a ham slice and another slice of bread. Dip each "sandwich" into egg mixture. Place in baking pan, cover and refrigerate overnight. Preheat oven to 400 degrees. bake 15 minutes or until golden brown. Serve with warm maple syrup.
Number of servings: 6 "sandwiches".
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The Sugartree - A Country Inn
Warren, Vermont
Comfort, convenience and warm hospitality at Warren Vermont's only Three Diamond B&B. So much to see and do in the area.
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Click here for pictures and information about the inn.
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French Toast
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