Perfect for a holiday morning, this French toast, stuffed with sweetened cream cheese, has the creamy and spicy flavors of eggnog. Photo credit: Sydney Kramer from Crepes of Wrath.
20m
PREP TIME
20m
COOK TIME
446
CALORIES
12
INGREDIENTS
Servings: 8
Ingredients
- Stuffed French Toast
- 1 package (8 ounces) whipped cream cheese
- 1 tablespoon brown sugar
- 1/4 teaspoon McCormick® Ground Nutmeg
- 16 slices Italian bread (1/2-inch thick)
- 5 eggs
- 1 cup milk
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1/4 teaspoon McCormick® Rum Extract With Other Natural Flavors
- 2 tablespoons butter, divided
- Spiced Syrup
- 1 cup pancake syrup
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1/4 teaspoon McCormick® Pumpkin Pie Spice
INSTRUCTIONS
- 1 For the Stuffed French Toast, mix cream cheese, brown sugar and nutmeg in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Top each with second bread slice to form 8 sandwiches.
- 2 Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, vanilla and rum flavor until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
- 3 Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet.
- 4 Meanwhile, for the Spiced Syrup, mix pancake syrup, vanilla and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once. Serve with French toast.
TIPS AND TRICKS
Variation: Spread strawberry jam on each of the second bread slices before forming sandwiches.
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