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Old 04-05-2009, 01:04 PM
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Default Stuffed French Toast

Stuffed French Toast

8 slices French bread (1 inch thick)

2 packages (3 ounces each) cream cheese, softened

1/3 cup crushed pineapple, undrained

1/2 cup chopped pecans

4 eggs

1 cup whipping cream

1/2 teaspoon vanilla extract

1-1/2 teaspoons ground ginger

Apricot Syrup:

1 jar (12 ounces) apricot preserves

1/3 cup orange juice

Cut a pocket through the crust of each slice of bread. In a mixing bowl, beat the cream cheese and pineapple; stir in pecans. Stuff into pockets.

In a shallow bowl, beat the eggs, cream, vanilla and ginger; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides.

Combine syrup ingredients in a saucepan; heat until warmed, stirring constantly. Serve with the French toast. Yield: 4 servings (1-1/3 cups syrup).
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