Stuffed French Toast Pockets

Stuffed French Toast Pockets

4.4(374)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 8 slices white bread
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon

Filling

  • 4 oz cream cheese (115 g)
  • ¼ cup honey (85 g)
  • ¼ teaspoon cinnamon

Garnish

  • powdered sugar
  • syrup

Nutrition Info

  • Calories 249
  • Fat 12g
  • Carbs 27g
  • Fiber 0g
  • Sugar 23g
  • Protein 6g

How to Make It

1. Step
Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
2. Step
Roll each slice of bread flat with a mason jar or rolling pin.
3. Step
Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
4. Step
NOTE: Be careful not to press down on the center so the filling doesn’t spread.
5. Step
Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
6. Step
Use a knife to refine the edges of the circle. Gently release pocket from lid.
7. Step
Press down firmly on the outer edges of the pocket with a fork to make indentations.
8. Step
Repeat steps 3-8 for each pocket. Set pockets aside.
9. Step
Preheat oven to 400˚F (200˚C).
10. Step
Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
11. Step
Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
12. Step
Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
13. Step
Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
14. Step
Let cool 5-10 minutes.
15. Step
Garnish with powdered sugar and syrup.
16. Step
Enjoy!

Tags

Charcuterie BreakfastMC Breakfast SweetMeasuring SpoonsCooling RackRolling PinParchment PaperBaking PanSpatulaPyrexMixing BowlKid-FriendlyAmericanStuffedEasyBrunchBreakfastBakeOven

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