Bring cream cheese to room temperature. Beat until
smooth, add in 5-6 Tbsp sugar and a Tbsp vanilla.
Spread mixture in between the slices of ciabotta (or
pipe it in if there is no slice in the bread).
In a separate bowl beat eggs, milk, a tsp vanilla
and a sprinkle of cinnamon, cloves and nutmeg. Soak
the filled bread in the mixture and place in a
buttered frying pan. Cook until golden on each side.
For the syrup, place the fresh or frozen fruit in a
sauce pan over medium heat. Add a splash of water, a
few Tbsp of sugar (to taste), a sprinkle of cloves
and a splash of vanilla. Let it come up to a simmer
and keep it at a low simmer until thick. If syrup
doesn't thicken as desired, mix in a little
cornstarch.
Serving
Suggestions
To serve, pour fruit syrup over warm French toast and top with whipped cream.
Originally Submitted
12/17/2013
0 Out of 5 from
0 reviews
You can add this Stuffed French Toast recipe to your own private DesktopCookbook.
