Cheddar French Toast with Dried Fruit Syrup Recipe

Cheddar French Toast with Dried Fruit Syrup Recipe
Cheddar French Toast with Dried Fruit Syrup Recipe photo by Taste of Home
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Cheddar French Toast with Dried Fruit Syrup Recipe

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My family loves this warm French toast on cold mornings in the North Carolina mountains where we take our yearly vacation. Each year, I alter the recipe slightly by experimenting with different dried fruits. —Jackie Lintz, Cocoa Beach, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 20 min.

Ingredients

  • 1-1/2 cups maple syrup
  • 1 package (8 ounces) dried fruit, diced
  • 1/4 cup chopped walnuts
  • 12 slices Italian or French bread (cut diagonally 1 inch thick)
  • 1-1/3 cups shredded sharp cheddar cheese
  • 4 eggs
  • 2 cups milk
  • 1/4 teaspoon salt

Directions

Combine syrup, fruit and walnuts; let stand overnight. Cut a slit in the crust of each slice of bread to form a pocket. Stuff each pocket with 2 tablespoons cheese. In a bowl, beat eggs, milk and salt; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides. Serve with dried fruit syrup. Yield: 6 servings.
Originally published as Cheddar French Toast with Dried Fruit Syrup in Cookin' Up Country Breakfasts Cookbook 1994, p45

Nutritional Facts

2 each: 768 calories, 20g fat (9g saturated fat), 179mg cholesterol, 877mg sodium, 129g carbohydrate (56g sugars, 6g fiber), 22g protein.

  • 1-1/2 cups maple syrup
  • 1 package (8 ounces) dried fruit, diced
  • 1/4 cup chopped walnuts
  • 12 slices Italian or French bread (cut diagonally 1 inch thick)
  • 1-1/3 cups shredded sharp cheddar cheese
  • 4 eggs
  • 2 cups milk
  • 1/4 teaspoon salt
  1. Combine syrup, fruit and walnuts; let stand overnight. Cut a slit in the crust of each slice of bread to form a pocket. Stuff each pocket with 2 tablespoons cheese. In a bowl, beat eggs, milk and salt; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides. Serve with dried fruit syrup. Yield: 6 servings.
Originally published as Cheddar French Toast with Dried Fruit Syrup in Cookin' Up Country Breakfasts Cookbook 1994, p45

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