Grape-stuffed French Toast
- Yield: 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 477
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 31
- Protein
- 16
- Cholesterol
- 114
- Sodium
- 555
Ingredients
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)
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.