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Stuffed French Toast with
Grand Marnier Fruit Sauce


French Toast

  • 12 (1 1/2-inch thick) slices French bread
  • 8 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 6 eggs
  • 1 cup half-and-half
  • 1/2 cup milk

Grand Marnier Fruit Sauce

  • 1 cup sifted confectioners' sugar
  • 2 tablespoons cornstarch
  • 1/2 cup butter or margarine, melted
  • 1/3 cup Grand Marnier
  • 3 cups sliced fresh strawberries


  1. French Toast: Make a horizontal pocket in each bread slice; set aside.
  2. Combine cream cheese, sugar, nutmeg and cinnamon, stirring well. Spoon about 1 1/2 tablespoons mixture into each bread slice, spreading evenly. Place 8 slices in a buttered 13 x 9-inch baking dish and 4 slices in a buttered 8-inch square baking dish.
  3. Combine eggs, half-and-half and milk; beat well. Pour over bread, turning slices to coat evenly. Bake at 350 degrees F for 35 minutes or until golden.
  4. Serve immediately with Grand Marnier Fruit Sauce.
  5. Grand Marnier Fruit Sauce: Combine sugar and cornstarch in a saucepan; add butter, stirring until smooth. Add Grand Marnier and cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute, stirring constantly. Add strawberries; cook for 1 minute.

Yield: 3 cups Grand Marnier Fruit Sauce

To make ahead: Prepare, but do not bake. Cover up to 24 hours. Let stand 30 minutes, then bake.

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