Rachael Ray: Cranberry Stuffed French Toast
Tis the season for cranberries, so this Rachael Ray recipe fits in nicely. I guess we didn’t have cranberry sauce at Thanksgiving, I’ve been using them more now! The little one hasn’t been exposed to much jelly, but he loved this french toast. He ate all of his. So it is a crowd pleas-er.
Recipe: Cranberry Stuffed French Toast
Cranberry Stuffed French Toast
Cookbook: Rachael Ray Online
Total Time: 20 minutes
Notes: I couldn’t find the type of bread that was suggested, but I just used a piece of Texas toast and folded it in half. I also instead of half and half used heavy cream because I was all out of milk and 15 degrees makes it way to cold to run out to get some! But it still turned out to be delicious!
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- Cranberry Stuffed French Toast
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- Ingredients
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- spread cream cheese on bread
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- add cranberry
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- dip in milk/egg mixture
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- cook in skillet until brown
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- finish off in the oven and top with sugar
Hello Michelle,
I just stumbled onto your site a month or two ago and visit frequently. You deserve a lot of credit as a cook for sometimes having to make do with what you have, even if that means departing from the recipe. Like on today’s dish, you had to substutute the types of bread and cream. Not-so-surprisingly, your Cranberry Stuffed French Toast turned out perfectly fine.
I don’t bake, like Racael Ray, because of all the measuring and you can’t deviate from recipes much. Some of my best (and worst) dishes have happened from sustituting, but that’s a story for another day!
I gather you don’t intend to continue this blog beyond 2009. Do you plan on writing a book about cooking a Rachael Ray meal everyday for a whole year? It would be interesting to find out what you learned from the experience. It must feel like you’ve been through culinary school!
Jackie
Cranberry French Toast? That sounds wonderful!
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