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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixing bowl, whisk together the cream cheese, sour cream, vanilla, lemon juice & 1/4 cup of the preserves until well blended, then set aside. | 2. In a microwave-safe bowl, combine remaining preserves & the tablespoon of water, then microwave on high for 30 seconds. Stir & microwave for another 30 seconds or until melted, then set aside. | 3. In a shallow dish, whisk together the eggs, milk, salt & cinnamon. Dip bread slices into this egg mixture, then set them on a platter. | 4. Spread half of the slices with the cream cheese mixture, then top each spread slice with a slice of dipped bread, making 6 'sandwiches.'. | 5. In a large skillet, heat 1/8 inch of vegetable oil over medium-high heat until oil is hot but not smoking. Working in batches, transfer 'sandwiches' to the skillet & cook about 90 seconds or until lightly browned, then turn them over & cook another 60 seconds or until deep golden brown & slightly puffy. | 6. Remove the filled French toast & allow them to drain briefly on several layers of paper towels. | 7. Serve hot with the melted preserves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	1	package	softened reduced fat	-	-	-	-
cream	1/4	cup	sour low fat	198.0	3.99	2.178	20.808000000000003
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
strawberry preserve	1	jar	divided	-	-	-	-
water	1	tablespoon		0.0	0.0	0.0	0.0
egg	6			429.0	2.16	37.68	28.53
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
salt	1	pinch		-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
grain bread	12	slices		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.