Stuffed Raisin Bread French Toast With Pineapple Sauce

4 from 1 ratings

If you want to look like a fancy home chef, you have to make this stuffed French toast recipe for your brunch. Seriously, the complex sweet and savory flavor combination is perfect for satisfying every guest, and it’s a unique recipe to have in your entertaining back pocket.

Servings

servings

Ingredients

4 large eggs
1/2 cup heavy cream
1/4 cup milk
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese
16 slices raisin bread
1 1/2 pound ham, thinly sliced
3 cup cornflakes, crushed
3 tablespoon unsalted butter
1 ½ to 2 cups peeled, cored, and diced pineapple
1 ½ cup fresh pineapple juice
2 tablespoon honey
1 tablespoon light brown sugar
1 tablespoon cornstarch

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
To prepare the French toast, whisk the eggs, cream, milk, and vanilla in a shallow bowl and set aside.
Spread 1 tablespoon cream cheese on one side of each slice of bread. Divide the ham among 8 bread slices, then top with the remaining 8 bread slices to make sandwiches.
Spread the crushed cornflakes on a plate. Dip each sandwich in the egg mixture and then dredge it in the cornflakes, making sure to coat both sides evenly.
Melt the butter in a large skillet over medium heat. Working in batches, fry the sandwiches until golden brown, about 2 minutes per side. Arrange the sandwiches on the prepared baking sheet, overlapping slightly. Bake for 10—12 minutes, until hot.
While the French toast is baking, make the pineapple sauce. Heat the pineapple, pineapple juice, honey, and brown sugar in a saucepan. Whisk the cornstarch with 2 1/2 tablespoons water in a small bowl. Stir the cornstarch mixture in the pineapple mixture and bring to a boil — watch carefully so it doesn’t boil over. Cook, stirring constantly, until the sauce thickens, about 2 minutes.
Remove the baking sheet from the oven. Serve the French toast with some of the pineapple sauce drizzled over each portion.