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Stuffed French Toast Ring
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Recipe - Frankston #713
Stuffed French Toast Ring_NovDec2021_600x360.jpg
Stuffed French Toast Ring
0
Servings6
Cook Time60 Minutes
svg/info/recipe-calories Created with Sketch. Calories340
Ingredients
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 tsp almond extract
1 lemon, zest and juice
1 cup milk
4 eggs
1 tsp cinnamon
1/2 tsp salt
1 (8 oz) can refrigerated original crescent dough sheet
powdered sugar, fresh fruit, sliced almonds and maple syrup, for serving
1 Tbs almond extract
sliced almonds, for serving
maple syrup, for serving
parchment paper roll
Directions
  1. Using an electric mixer, beat together the filling ingredients until whipped and fluffy. In another bowl, whisk together the milk, eggs, almond extract, cinnamon and salt.
  2. On a sheet of parchment paper, unroll the crescent dough sheet. Spread the cream cheese mixture over the dough, leaving a 1/4-inch border around the edges. Starting with the long side of the rectangle, roll up into a log. Then, pinch the edges to seal.
  3. Using a serrated knife, cut the log into 12 slices. Place the dough rolls in a gallon-sized zip-top bag or 9 x 13 glass baking dish. Pour the egg mixture over the rolls. Seal the bag (or cover the pan with plastic wrap), and place in the refrigerator for 30 minutes up to overnight. 
  4. When ready to bake, preheat oven to 350° F, and line a cookie sheet with parchment paper. Remove the pastry from the fridge. Arrange the slices in a circle on the prepared cookie sheet. Brush any remaining egg mixture left in the bag over the dough. Bake for 20 to 25 minutes or until golden-brown.
  5. Serve warm with a dusting of powdered sugar, fresh fruit, sliced almonds and a drizzle of maple syrup, if desired. 
Nutritional Information

Per Serving: 

Calories: 340, Fat: 21 g (8 g Saturated Fat), Cholesterol: 150 mg, Sodium: 640 mg, Carbohydrates: 28 g, Fiber: 1 g, Protein: 11 g.

 

0 minutes
Prep Time
60 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
340
Calories

Shop Ingredients

Makes 6 servings
1 (8 oz) pkg cream cheese, softened
an image
Brookshire's Cream Cheese, Original - 8 Ounce
$1.59 was $2.39$0.20/oz
1/4 cup sugar
Not Available
1 tsp almond extract
Not Available
1 lemon, zest and juice
Not Available
1 cup milk
an image
Brookshire's Milk, Whole - 0.5 Gallon
$2.19$4.38/gal
4 eggs
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Brookshire's Large Eggs - 12 Each
$2.19$0.18 each
1 tsp cinnamon
an image
Brookshire's Cinnamon, Ground - 1.8 Ounce
$2.99$1.66/oz
1/2 tsp salt
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Brookshire's Table Salt - 26 Ounce
$0.89$0.03/oz
1 (8 oz) can refrigerated original crescent dough sheet
Not Available
powdered sugar, fresh fruit, sliced almonds and maple syrup, for serving
an image
Brookshire's Powdered Sugar, Confectioner’s - 2 Pound
$1.89$0.95/lb
1 Tbs almond extract
Not Available
sliced almonds, for serving
Not Available
maple syrup, for serving
Not Available
parchment paper roll
an image
Simply Done Parchment Paper, 45 Square Feet - 1 Each
$3.49

Nutritional Information

Per Serving: 

Calories: 340, Fat: 21 g (8 g Saturated Fat), Cholesterol: 150 mg, Sodium: 640 mg, Carbohydrates: 28 g, Fiber: 1 g, Protein: 11 g.

 

Directions

  1. Using an electric mixer, beat together the filling ingredients until whipped and fluffy. In another bowl, whisk together the milk, eggs, almond extract, cinnamon and salt.
  2. On a sheet of parchment paper, unroll the crescent dough sheet. Spread the cream cheese mixture over the dough, leaving a 1/4-inch border around the edges. Starting with the long side of the rectangle, roll up into a log. Then, pinch the edges to seal.
  3. Using a serrated knife, cut the log into 12 slices. Place the dough rolls in a gallon-sized zip-top bag or 9 x 13 glass baking dish. Pour the egg mixture over the rolls. Seal the bag (or cover the pan with plastic wrap), and place in the refrigerator for 30 minutes up to overnight. 
  4. When ready to bake, preheat oven to 350° F, and line a cookie sheet with parchment paper. Remove the pastry from the fridge. Arrange the slices in a circle on the prepared cookie sheet. Brush any remaining egg mixture left in the bag over the dough. Bake for 20 to 25 minutes or until golden-brown.
  5. Serve warm with a dusting of powdered sugar, fresh fruit, sliced almonds and a drizzle of maple syrup, if desired.