Bacon and Cream Cheese-Stuffed French Toast
- 8 slices challah (egg bread), 1 inch thick
- 1 cup Philadelphia Chive & Onion Light Cream Cheese Product
- 8 slices cooked bacon, broken in half
- 4 eggs
- 1-1/2 cups milk
- 1/2 cup Kraft 100% Parmesan Shredded Cheese
- 1 cup maple syrup
- Use sharp knife to make horizontal cut in one side of each bread slice to make pocket, being careful to not cut through to opposite side.
- Fill pockets with cream cheese product and bacon; press cut edges of pockets together to seal.
- Heat large nonstick skillet on medium heat.
- Whisk eggs, milk and Parmesan in pie plate until blended.
- Dip stuffed bread slices, 1 at a time, in egg mixture, turning to evenly coat both sides.
- Add to skillet, in batches if necessary; cook 4 to 5 min.
- or until golden brown on both sides, turning after 3 min.
- Serve topped with syrup.
egg bread, philadelphia chive , bacon, eggs, milk, cheese, maple syrup
Taken from www.kraftrecipes.com/recipes/bacon-cream-cheese-stuffed-french-toast-177953.aspx (may not work)