Recipe from Alison Ladman, Associated Press.
Want to get a jump on this the night before? Prepare the sandwiches up to the step of soaking them in the egg mixture. Refrigerate them until morning, then proceed as directed. You’ll have delicious French toast on the table in less time than it takes for the kids to empty their stockings.
- 4 ounces cream cheese, softened
- 1/4 cup chopped dried cranberries
- 2 tablespoons finely chopped crystallized ginger
- 1 tablespoon honey
- 8 slices cinnamon swirl bread or egg bread
- 4 eggs
- 2/3 cup fat-free half-and-half
- 1 teaspoon cinnamon
- 1/2 teaspoon ground dry ginger
- Butter, as needed
- Maple syrup, to serve
- Fresh cranberry sauce (optional)
In a small bowl, mix together the cream cheese, cranberries, crystallized ginger and honey. Divide this mixture between 4 slices of the cinnamon swirl or egg bread, spreading to just 1/2 inch from the edge. Top with the remaining 4 slices of bread to make 4 sandwiches.
In a medium bowl, whisk together the eggs, half-and-half, cinnamon and dry ginger. Dunk each of the sandwiches into the egg mixture to thoroughly coat and soak them.
In a large skillet over medium heat, melt just enough butter to coat the pan. Working in batches, fry the sandwiches for 4 minutes per side, or until nicely toasted and heated through. Add butter between batches. Serve warm with maple syrup and a dollop of fresh cranberry sauce if desired. Serves 4.
Per serving: 470 calories; 25 g fat (12 g saturated fat; 49 percent calories from fat); 45 g carbohydrates; 230 mg cholesterol; 440 mg sodium; 15 g protein; 5 g fiber.