Cranberry-Stuffed French Toast
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Put bread slices, cut sides down, on a work surface and make a horizontal lengthwise opening in each by cutting to within 1/4 inch of opposite side
2
Spread 1 tablespoon cranberry sauce in each opening and gently press closed
3
In a flat-bottomed dish just large enough to hold bread slices in one layer whisk together eggs, milk, and a pinch salt
4
Add stuffed bread slices and soak, turning once or twice, until custard is absorbed, 15 to 20 minutes
5
In a 9-to 10-inch non-stick skillet heat butter over moderate heat until foam subsides and cook bread slices 5 to 7 minutes on each side, or until golden and crisp
6
Transfer French toast with a slotted spatula to paper towels to drain briefly and sprinkle lightly with sugar
7
Put bread slices, cut sides down, on a work surface and make a horizontal lengthwise opening in each by cutting to within 1/4 inch of opposite side
8
Spread 1 tablespoon cranberry sauce in each opening and gently press closed
9
In a flat-bottomed dish just large enough to hold bread slices in one layer whisk together eggs, milk, and a pinch salt
10
Add stuffed bread slices and soak, turning once or twice, until custard is absorbed, 15 to 20 minutes
11
In a 9-to 10-inch non-stick skillet heat butter over moderate heat until foam subsides and cook bread slices 5 to 7 minutes on each side, or until golden and crisp
12
Transfer French toast with a slotted spatula to paper towels to drain briefly and sprinkle lightly with sugar
13
Serve French toast with maple syrup
14
Serve French toast with maple syrup