Ham & Cream Cheese Stuffed Raisin Bread French Toast with Pineapple Sauce

Intro: This recipe is a great breakfast or brunch idea that combines a lot of different textures and traditional flavors. The delicious honey ham, pineapple, cinnamon, and raisins make a great combination to showcase during the holidays. Tip: You can always substitute raisin bread with another bread of your choosing. Just be sure to drizzle the sauce on top only when you are ready to serve, so the French toast won’t lose its crispiness. This recipe is prepared in the 2.5-qt. baker from the Temp-tations® Old World 16-piece Oven to Table Set.

Ham & Cream Cheese Stuffed Raisin Bread French Toast with Pineapple Sauce
Ham & Cream Cheese Stuffed Raisin Bread French Toast with Pineapple Sauce

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • French Toast:

  • 16

    slices of your favorite raisin bread

  • 4

    eggs

  • 1/2

    cup heavy cream

  • 1/4

    cup milk

  • 1

    tsp. vanilla extract

  • 1

    (8-oz.) package cream cheese

  • 1-1/2

    lbs. sliced ham (recommended: Smithfield Honey Glazed Spiral Ham)

  • 3

    cups crushed cereal (like Corn Flakes)

  • 3

    tablespoons of butter

  • Pineapple Sauce:

  • 1/4

    of a pineapple, peeled and diced

  • 1-1/2

    cups pineapple juice

  • 2

    Tbsp. honey

  • 1

    Tbsp. light brown sugar

  • 1

    Tbsp. cornstarch

  • 2-1/2

    Tbsp. cold water

Directions

Directions: Preheat the oven to 350°F. To prepare the French toast, place the cereal crumbs in a bowl and set aside. In a separate bowl, whisk together the eggs, cream, milk, and vanilla. Set aside. Spread 1 Tbsp. of cream cheese on each slice of bread then make sandwiches with 3 oz. of sliced ham. Dip and fully coat each sandwich in the egg mixture. Then, dip and fully coat each sandwich in the cereal crumbs. Melt the butter in a large sauté pan over medium heat. Cook the sandwiches, in batches, for 2 minutes on each side, or until golden brown. Arrange the sandwiches in the Temp-tations dish (or another 2.5-qt. baking dish) so that the edges slightly overlap. Bake for 10 minutes. To prepare the pineapple sauce, place the pineapple, pineapple juice, honey, and brown sugar in a medium sauté pan and bring to a boil. Dilute the cornstarch with the water then add it to the sauce. Cook, stirring constantly, until it boils and thickens, approximately 2 minutes. Drizzle the pineapple sauce over the French toast and serve warm.

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