This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup milk
1/2 tsp. almond extract
1/2 cup Philadelphia Cream Cheese Product
1/4 cup icing sugar
2 Tbsp. unsweetened cocoa powder
12 slices challah (egg bread), 1/2 inch thick
1/4 cup sliced almonds, toasted
1/2 cup maple syrup
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How do I make it ?
Whisk eggs, milk and extract in 13x9-inch dish until blended.
Beat cream cheese product, sugar and cocoa powder in small bowl with mixer until blended; spread onto 6 bread slices. Cover with remaining bread slices to make 6 sandwiches. Lightly press edges of sandwiches together to seal.
Add sandwiches to egg mixture; turn to evenly soak both sides of sandwiches with egg mixture. Rearrange sandwiches in baking dish if necessary to fit into even layer in dish.
Refrigerate 30 min.
Heat oven to 400°F. Transfer sandwiches to baking sheet sprayed with cooking spray, letting excess egg mixture drip back into dish before placing sandwiches on prepared baking sheet. Discard leftover egg mixture.
Bake 18 to 20 min. or until sandwiches are puffed and golden brown, turning after 10 min. Sprinkle with nuts.
Serve topped with syrup.
Kraft Kitchen Tips!
In a hurry? No problem. This delicious French toast can be baked right away - just dip in egg mixture, then bake as directed.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 5 g
Cholesterol 210 mg
Sodium 490 mg
Carbohydrate 60 g
Fibre 1 g
Sugars 28 g
Protein 16 g
6 servings, 1 sandwich (175 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.