Description
Two pieces of light and souffle-like French toast filled with a sweet cream cheese filling.
Ingredients
- 8 ounces, fluid Cream Cheese, Softened
- 3 Tablespoons Sugar
- 8 slices Thick Italian Bread
- 2 whole Large Eggs
- 1 cup Milk
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons Butter
- ½ cups Powdered Sugar, For Topping
Preparation
Preheat oven to 350 degrees F.
In small bowl, combine the cream cheese and sugar. Take 4 slices of the Italian bread and smear with cream cheese, like you would do with peanut butter. Top each slice with another slice of bread to form a sandwich.
In a medium bowl, whisk together the eggs, milk, and vanilla extract. Dip and soak each sandwich in the egg mixture.
In a large skillet, heat 1 tablespoon of butter over medium-high heat. Cook two sandwiches at a time in the skillet, 4–5 minutes on each side, or until golden brown. Set each sandwich aside on a baking sheet and cook the remaining sandwiches with the remaining tablespoon of butter. With all 4 sandwiches on a baking sheet, bake in the preheated oven for 12–15 minutes.
Cut each sandwich in half and sprinkle with powdered sugar.
