Grape-stuffed French Toast
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- Yield: 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 477
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 16 g
- Cholesterol
- 114 mg
- Sodium
- 555 mg
- Yield: 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 477
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 16 g
- Cholesterol
- 114 mg
- Sodium
- 555 mg
Ingredients
Directions
- 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. With a mixer, blend the almond paste with 1/4 cup of the cheese until smooth. Add the remainder of the cheese and mix well. Stir in the grapes with a spoon so they are not bruised. Set aside.
- Whisk together the eggs, milk, sugar and salt in a pie plate or shallow dish.
- In a small saucepan, melt together the marmalade and the water. Simmer until just syrupy. Keep warm.
- Spoon a good amount of the grape filling into the prepared bread pockets, smooth to the edges and press lightly to flatten. Continue with the remaining bread and filling.
- Heat a griddle to medium heat and lightly grease with butter or oil. Dip bread in the egg mixture and turn to coat lightly. Fry the French toast slowly, about 4 minutes per side, until golden brown on the outside and just warmed through. Keep finished toast warm in a 200°F oven while cooking the remaining toast. Serve warm with syrup and a sprinkling of almonds, if desired.
