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My Best Recipe . . . Stuffed French Toast for Lazy
Sunday Mornings

May 02, 1985

"This is a delicious French toast recipe that I like to make on Sunday mornings," Trish Booriak writes. "I made it up a few years ago and it's been a big hit at our house ever since."

STUFFED FRENCH TOAST

8 slices egg bread

1/2 cup (about) whipped cream cheese

4 to 8 teaspoons orange marmalade

4 eggs

1/4 cup milk

2 teaspoons cinnamon or to taste

Butter

Powdered sugar

Pancake syrup, warmed

Make 4 sandwiches with bread slices filled with cream cheese and orange marmalade. In bowl, lightly beat eggs with milk and cinnamon. Dip each sandwich in egg mixture and heat in buttered skillet until lightly browned on each side.

Sprinkle with powdered sugar and serve with warm pancake syrup and fruit, if desired. Makes 4 servings.

--TRISH BOORIAK

Northridge

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053.

Write how you got the recipe and include your name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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