Best Recipes Ever Vol.21,Num.9 - (Page 31)

Chocolate-Stuffed French Toast PreP Time: 10 minuTes sTarT To Finish: 8 hours 55 minuTes servings: 6 1 container (8 oz) honey nut cream cheese spread 1 loaf (12 oz) French bread, cut into 24 slices 1 cup semisweet chocolate chips (6 oz) 21⁄2 cups milk 1⁄ 4 cup packed brown sugar 3 eggs, slightly beaten 1⁄ 4 cup butter or margarine, melted Powdered sugar, if desired 40 to 45 minutes or until golden brown. Sprinkle with powdered sugar. Per Serving (2 sandwiches): Calories 646; Total Fat 33.2g (Saturated Fat 19g); Sodium 592mg; Total Carbohydrate 75g (Dietary Fiber 3g); Protein 17g; exchanges: 2 Starch, 3 Other Carbohydrate, 11⁄2 Medium-Fat Meat, 5 Fat; Carbohydrate Choices: 5 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread cream cheese evenly on 1 side of each bread slice. Sprinkle 12 slices with chocolate chips. Top with remaining 12 bread slices, cream cheese side down, to make 12 sandwiches. 2 In medium bowl, beat milk, brown sugar and eggs until blended. Dip each sandwich in egg mixture, coating completely. Place dipped sandwiches in baking dish. Pour remaining egg mixture over bread. Cover; refrigerate 8 hours or overnight. 3 Heat oven to 350°F. Uncover baking dish; drizzle melted butter over French toast. Bake [ make-ahead tiP ] Refrigerating the French toast for at least 8 hours allows the bread time to soak up the sweet custard. BEST HALLOWEEN PILLSBURY 31

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9