Hawaiian Stuffed French Toast |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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So how can this be Hawaiian and French since it uses Jewish bread? Huh? This is pretty good for a crowd at brunch time! Lessen the fat count by using a non-stick pan but boy, the butter and full fat cream cheese makes it better! Ingredients:
12 slices challah, sliced 2 inches thick |
1/2 cup cream cheese, philly, of course (room temperature) |
1/2 cup pineapple, crushed and drained |
4 eggs, large |
1/4 cup milk |
2 tablespoons sugar |
2 tablespoons butter (more if needed) |
powdered sugar |
syrup |
Directions:
1. On the topside of each Challah slice cut a pocket into the bread. Careful not to cut through the sides or bottom.
2. In a small bowl mix the cream cheese until it is nice and fluffy. Add the drained pineapple.and mix in well. Divide this mixture into each of the twelve slices of bread. A pastry bag with no tube in it works great or use a teaspoon.
3. Beat the eggs, milk, sugar and vanilla together in a pie pan or baking dish and marinate the bread in it, turning once. You should not have any custard left when they are done marinating.
4. In a large pan or on a cast iron griddle on medium to medium low heat melt one tablespoon of butter and brown the french toast on both sides. You can cook them through or put on a buttered sheet pan to finish them in a 325 oven, covered, for 25 to 30 minutes or until as done as you like them.
5. Sprinkle with powdered sugar and serve. Optionally you can serve syrup or fresh fruit with the toast.
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