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1 cup lowfat (1%) milk
Confectioner’s sugar
Cut loaf of bread into eight slices, each about 1 1/2 inches thick. Cut almost but not quite through each slice to make a deep pocket. Spread one tablespoon cream cheese in each pocket; add about three tablespoons pie filling and one tablespoon almonds. Press to close. In large bowl, beat together eggs and milk, until well blended. Dip both sides of each stuffed slice into egg mixture and place in a three quart rectangular baking dish. Spoon remaining egg mixture over and around each slice. Cover and refrigerate 30 minutes.
Preheat oven to 350 degrees F. Remove stuffed French toast slices to a non stick bakipg sheet. Bake for 30 to 35 minutes or until toasted on the surface and lightly browned. Sprinkle with confectioner’s sugar and serve with warmed remaining pie filling.
Other egg tips provided by the Virginia Egg Council include:
• Pickled eggs are a great way to preserve leftover holiday hard-cooked eggs. This way they’ll keeps for weeks in the refrigerator, and be handy for garnishes, salads, and tasty appetizers.
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