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Stuffed French Toast
from the kitchen of Sharmagne Leland=St. John
French bread sliced on the slant
8 ounces softened honey chevre
½ cup milk
8 teaspoons chopped pecans
Cut 32 slices of bread on the slant. Match the pairs.
Spread the cheese heavily on one slice and just a bit
on the second slice. Add pecans on the heavily spread
side and top with the second slice of bread to make a
sandwich. Mix the eggs and milk together.
Dip the sandwiches into the the egg mixture and fry in
the melted butter on a griddle or a large frying pan.
The toast is ready to serve when brown on both sides.