Stuffed Fruited French Toast

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GRAND RAPIDS, Mich.- Chef O. stops by the Morning Show to show us how to make Stuffed Fruited French Toast.

4–1 ½ inches thick Italian bread

2 cups—fruit pie filling, chopped

3—large eggs

1 cup—milk

½ teaspoon—nutmeg

½ teaspoon—vanilla

½ cup—packed brown sugar

½ stick—unsalted butter

Take bread slices and make a horizontal lengthwise opening in each by cutting to within ¼ inch of opposite side. Spoon 1 ½ tablespoon filling in opening and gently press closed.

In a flat-bottomed dish just large enough to hold bread slices in one layer, whisk together nutmeg, vanilla, brown sugar, and eggs, then whisk in milk. Add stuffed bread slices and soak, turning once or twice, until custard is absorbed.

In a 9 or 10 inch non-stick skillet heat butter over moderate heat until foam subsides and cook bread slices 5 to 7 minutes on each, or until golden and crisp. Transfer toast with a slotted spatula to cutting board, cut into half in diagonal slices. Plate and sprinkle lightly sugar.

Serve with maple syrup.

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