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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Serve breakfast anytime. Individual servings you can pull from the freezer one by one. I found this recipe in Better Homes and Gardens magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
8 ounces cream cheese, softened |
1/4 cup sour cream |
16 ounces loaf french bread |
3/4 cup orange marmalade |
4 eggs |
1 cup milk |
1 1/2 teaspoons vanilla |
2 1/2 cups finely chopped almonds (10oz) |
maple syrup |
Directions:
1. In medium mixing bowl beat together cream cheese and sour cream until smooth; set aside. Trim off ends of bread; cut loaf crosswise in 20 slices. Spread half the slices on one side with cheese mixture. Spread remaining slices on one side with marmalade. Sandwich slices together; set aside.
2. In a shallow dish use a fork to beat eggs, milk, and vanilla together. Place half the almonds in another shallow dish. Dip both sides of sandwiches in egg mixture; allow excess to drip off. Coat both sides of sandwiches with almonds, adding more almonds to dish as needed.
3. Place coated sandwiches on baking sheet lined with waxed paper; cover and freeze 3 hours or until firm. Transfer to freezer container or bag; seal, label, and freeze up to 1 month.
4. To Serve: Preheat oven to 350. Place frozen French toast on large greased baking sheet. Bake 30-35 minutes or until golden and heated through, turning once. Serve with maple syrup.
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