Crunchy French Toast Sandwiches Recipe


Nutrition

Cal/Serving: 487
Daily Value: 24%
Servings: 4

Fat26g40%
Saturated9g45%
Trans0g0%
Carbs50g17%
Fiber5g19%
Sugars17g0%
Protein16g31%
Cholesterol134mg45%
Sodium464mg19%
Calcium197mg20%
Magnesium83mg21%
Potassium352mg10%
Iron3mg19%
Zinc2mg12%
Vitamin A637IU13%
Vitamin C2mg3%
Thiamin (B1)0mg22%
Riboflavin (B2)1mg31%
Niacin (B3)4mg21%
Vitamin B60mg7%
Folic Acid (B9)77µg19%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E5mg26%
Vitamin K4µg5%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Ready to Eat
Crunchy French Toast Sandwiches3

 

This dish is great for a special breakfast or brunch. Use your favorite jam or marmalade. Note: The original recipe called for a combination of cream cheese and sour cream. I used mascarpone cheese instead. Tip:  These sandwiches can be assembled ahead of time and stored in freezer bags in the freezer for up to about a month. 

4.5
Ratings4

INGREDIENTS

8 slices Ciabatta bread

2 eggs

¼ cup milk

1 teaspoon vanilla

4-6 ounces mascarpone cheese

3 ounces your favorite jam or orange marmalade

2-3 ounces finely chopped almonds

Syrup or butter for topping

 

 

DIRECTIONS

 

Place the mascarpone cheese in a small bowl and set aside.

 

To make the sandwiches, spread half the bread slices (on one side only) with the mascarpone and half with the jam or marmalade. Sandwich the slices together and set aside.

 

Line a baking sheet with waxed paper or a baking mat. 

 

In a shallow bowl, beat the eggs, milk and vanilla. In a different shallow bowl, add the chopped almonds.

 

Dip both sides of the sandwiches (and ensure the crusts are dipped, too) in the egg mixture and let the excess drip off. Then, coat both sides of the sandwich into the chopped almonds. Add more almonds as needed. 

 

Place the coated sandwiches onto your baking sheet and freeze for about 3 hours. When the sandwiches are firm, preheat your oven to 370 degrees F.

 

Bake for 15 minutes, or until golden, turning once. Make sure each sandwich is heated through. Serve topped with syrup or butter. 

 

Recipe Details

Servings: 4

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