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Sunday Brunch: Stuffed French Toast

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Posted: Sunday, June 10, 2012 10:09 am | Updated: 10:22 am, Wed Dec 26, 2012.

Matthew Fusco is a chef at Inlet Affairs, which is located on the Murrells Inlet Marshwalk. He prepares a brunch menu each week for a buffet that is served each Sunday at 10 AM.

Stuffed French Toast recipe:

Ingredients:

10 slices of French Toast (Diced)

2 bars of Cream Cheese

4 tablespoons Brown Sugar

1 1/2 tablespoons Cinnamon

1/2 teaspoon Nutmeg

1 tablespoon Vanilla Extract

10 Eggs

1 cup Heavy Cream

 

Directions:

Whip eggs, cinnamon, vanilla, nutmeg, and heavy cream. In another bowl, dice up french toast and add brown sugar. Mix by hand. In a pan, put first layer of diced french toast. Then, place a layer of sliced cream cheese. Top with another layer of diced french toast. Pour in egg mixture until it reaches the cream cheese layer. Wrap with wax paper and foil. Leave in refrigerator for 24 hours. Bake in oven at 350 degrees for one hour.

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