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Double Stuffed French Toast

French toast
3 eggs, beaten
1 cup milk
1 tsp vanilla or lemon extract
6 double slices of French bread
3 oz pkg. cream cheese
Fruit preserves (your choice)
1 tsp ground nutmeg
6 sliced (thin) ham

Spray a 9 x13 glass baking dish with nonstick cooking spray.
Spread a thin slice of cream cheese between 2 partially sliced pieces of French bread
Also spread a healthy portion of fruit preserves between the French bread slices and gently press together (to seal).
Place bred in baking dish.
Beat eggs in mixing bowl. Add milk, vanilla (or lemon extract).
Pour egg mixture over bread making sure surface of bread slices is covered.
Cover and refrigerate overnight.
Heat over to 350 degrees.
Uncover baking dish, bake approximately 25 minutes until top of toast is lightly golden.

Fruit Syrup:
3 tbsp butter
1/2 cup firmly packed brown sugar
1/3 cup orange juice
1 cup fresh or frozen blueberries or red raspberries
Powdered sugar (for garnish)

In a medium saucepan, melt butter on low heat.
Add brown sugar and orange juice.
On medium heat, bring to gentle boil, and then add fruit. Simmer until heated through.
Ladle over baked toast. Garnish with powdered sugar and serve immediately.

Serves: 6