Tuesday, July 13, 2010

French Toast Fingers

Mix 8 oz cream cheese, 1 egg yolk and 1/4 cup of sugar until smooth. Set aside.

Cut the crusts off 24 slices of packaged white bread.(Save the crusts and heels for stuffing or bread pudding!)

Roll out each piece of bread as thin as you can with a rolling pin. Not too thin or it will tear.

Spread each piece of bread with a bit of the cream cheese mixture (and I also added a little strawberry jam).

Roll them up jelly roll style and put 'em on a cookie sheet.Mix up 3/4 c sugar and 1 TBS of cinnamon. Put in a shallow bowl.

Melt 3 TBS of butter and brush on rolls. Then roll them in the cinnamon and sugar mixture until thoroughly coated.

Cover and put in the freezer for at least 2 hours or up to two months. If you opt for the longer than overnight, remove them once they're frozen and put them in a freezer container. When you get ready to eat them, remove them from the freezer and bake for 15-20 minutes in 400° oven until golden brown. Serve warm with a little powdered sugar dusted over the top.

Note: There aren't 24 slices of bread in a loaf. You'll need two. I realized this too late and substituted light wheat bread. They tasted fine, but they had too much texture.

1 comment:

dale-harriet said...

FAN. TASSSS. Tic. You're right up there in my book with Ree, truth to tell. I'll be whomping up a bunch of these as soon as it's a little cooler (I hate when stuff bakes on the kitchen table while you're trying to prepare it).