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Stuffed French Toast Pockets

by Mercedes Sandoval

Ingredients

for 2 servings

  • 8 slices white bread
  • 2 eggs
  • 2 tablespoons
    milk
  • 2 teaspoons
    vanilla extract
  • ¼ teaspoon
    cinnamon

Filling

  • 4 oz
    cream cheese (115 g)
  • ¼ cup
    honey (85 g)
  • ¼ teaspoon
    cinnamon

Garnish

  • powdered sugar
  • syrup

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Preparation

  1. Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
  2. Roll each slice of bread flat with a mason jar or rolling pin.
  3. Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
  4. NOTE: Be careful not to press down on the center so the filling doesn’t spread.
  5. Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
  6. Use a knife to refine the edges of the circle. Gently release pocket from lid.
  7. Press down firmly on the outer edges of the pocket with a fork to make indentations.
  8. Repeat steps 3-8 for each pocket. Set pockets aside.
  9. Preheat oven to 400˚F (200˚C).
  10. Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
  11. Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
  12. Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
  13. Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
  14. Let cool 5-10 minutes.
  15. Garnish with powdered sugar and syrup.
  16. Enjoy!
 

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