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Mix reduced-fat cream cheese and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray.
Butter the bottom and sides of a large 9-by-13-inch baking dish or a lasagna dish. With a serrated knife, trim off the ends, then cut your loaf into six to eight 1 1/2-inch thick slices.
Grease a shallow, oven-safe dish with butter. Preheat oven to 325F. Lay bread mixture evenly into dish. Sprinkle with cinnamon sugar. Bake for approximately 30 minutes, or until bread is golden brown.
Meanwhile, make the French Toast. Start by making the filling. In a small bowl mix together the Mascarpone cheese, powdered sugar, orange zest and 2 teaspoons cinnamon.
1. Place the bread cubes and cranberries into a lightly greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk.
3. Place 1 toast onto a plate. Top with half the banana and another toast. Sprinkle with the cinnamon-sugar and 1/2 cup blueberries. Repeat with the remaining ingredients. Serve with the syrup. Helper: For the cinnamon-sugar, stir 1 tablespoon sugar and 1/2 tablespoon cinnamon in a small bowl.