Grape-Stuffed French Toast
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
230 g
Neufchatel Cheese3
Eggs1.5 cups
Milk1 tsp
Sugar1 cup
Almond Paste1 pinch
Salt (optional)2 tsps
Butter1 cup
Orange Marmalade1 cup
WaterDirections:
1
Slice the bread, cutting through the bottom crust only every other cut, to form a "pocket" of two thin slices of bread connected at the base with the crust
2
With a mixer, blend the almond paste with 1/4 cup of the cheese until smooth
3
Add the remainder of the cheese and mix well
4
Stir in the grapes with a spoon so they are not bruised
5
Set aside
6
Whisk together the eggs, milk, sugar and salt in a pie plate or shallow dish
7
In a small saucepan, melt together the marmalade and the water
8
Simmer until just syrupy
9
Keep warm
10
Spoon a good amount of the grape filling into the prepared bread pockets, smooth to the edges and press lightly to flatten
11
Continue with the remaining bread and filling
12
Heat a griddle to medium heat and lightly grease with butter or oil
13
Dip bread in the egg mixture and turn to coat lightly
14
Fry the French toast slowly, about 4 minutes per side, until golden brown on the outside and just warmed through
15
Keep finished toast warm in a 200°F oven while cooking the remaining toast
16
Serve warm with syrup and a sprinkling of almonds, if desired