Grape-stuffed French Toast

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  • Yield: 6 Servings
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8 oz. Neufchatel cheese.

1 cup quartered red California seedless grapes

3 eggs

1 1/2 cups milk

1 teaspoon sugar

1 long baguette (or day-old artisan bread)

1/4 cup almond paste

Pinch salt (optional)

2 teaspoons butter or vegetable oil for frying

1/2 cup orange marmalade

1 cup water

1/4 cup toasted almonds (optional)


  1. 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.
  2. Whisk together the eggs, milk, sugar and salt in a pie plate or shallow dish.
  3. In a small saucepan, melt together the marmalade and the water. Simmer until just syrupy. Keep warm.
  4. 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.
  5. 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.