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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Stuffed French Toast



2 lbs                Cream cheese, softened

1 Tbsp             Orange zest

3 /4 cup           Sugar

2 tsp                Vanilla

1 1 /2 tsp         Cinnamon



2 cups              Half and half

2 cups              Milk

8                      Eggs + 4 yolks

1 tsp                Vanilla

3 /4 cup          Sugar

1 tsp                Cinnamon

1 /2 tsp.           Nutmeg

French Bread, cut into 8 five-inch-long pieces


To make the filling, mix all ingredients together using an electric mixer until light and fluffy.

Hollow out a one-inch tunnel through the center of the French bread pieces. Fill a pastry bag with the cream cheese filling and stuff the French bread.

Prepare the batter mixture and pour it over the stuffed French toast in a casserole dish. Let soak for two hours or longer. Rotate the bread often so that all sides become equally saturated.

Preheat the oven to 375 degrees.

Place French toast on a well-buttered sheet pan and place in oven. Bake 12 minutes. Remove and turn bread over. Return to oven and bake eight more minutes. Serve with warm maple syrup and fresh sliced strawberries. Yield: eight servings

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