Stuffed French Toast

12 slices Texas toast (day old bread)
4 ounces cream cheese, softened
2 cups chopped fruit
6 eggs
1/2 cup milk
Vanilla-Carmel syrup (see below)

The wider Texas toast works best for this recipe, also bread which is 2-3 days old works best. If using fresh bread, place the loaf in the refrigerator for several hours prior to use. This will firm up the slice and make it easier to handle.

Heat a lightly oiled griddle or fry pan to medium heat. If desired, prepare Vanilla-Carmel syrup below. Finely chop fresh fruit. Chop or mash canned fruit and drain well. Set aside.

Stand a slice of bread on end and carefully cut a pocket down through the bread. Do not cut through bottom or sides of crust. Open pocket and spread inside softened cream cheese. While pocket is still open spread inside 1-2 tablespoons mashed or chopped fruit.

Beat together eggs and milk; pour into a shallow bowl. Dip both sides of stuffed bread in egg solution. Place on hot griddle and cook until golden brown on one side, turn and cook opposite side. Serve hot with syrup of choice syrup, fresh fruit, and a tall glass of cold milk.


Combine 1 cup sugar, 1 cup light corn syrup, and 1 cup cream in heavy sauce pan. Stirring frequently bring to a boil. Reduce heat to simmer and boil gently 5 minutes. Remove from heat. Syrup will thicken as it cools. When cool and thick, stir in up to 1/4 cup milk, one tablespoon at a time, to thin to desired consistency. Serve warm. Store unused syrup in refrigerator.

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