| Directions | 1. Mix cream cheese, brown sugar and nutmeg in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Top each with second bread slice to form 8 sandwiches.
2. Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk and extracts until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
3. Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with Spiced Syrup.Spiced Syrup: Mix 1 cup pancake syrup, 1 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Pumpkin Pie Spice in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.
Test Kitchen Tip: Spread strawberry jam on each of the second bread slices before forming sandwiches. |
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Prep Time: 20 minutes Cook Time: 20 minutes Servings: 8
|  | Ingredients | - |  | 1 tub (8 ounces) whipped cream cheese |
- |  | 1 tablespoon brown sugar |
- |  | 1/4 teaspoon McCormick® Nutmeg, Ground |
- |  | 16 slices Italian bread (1/2-inch thick) |
- |  | 5 eggs |
- |  | 1 cup milk |
- |  | 1 teaspoon McCormick® Pure Vanilla Extract |
- |  | 1/4 teaspoon McCormick® Imitation Rum Extract |
- |  | 2 tablespoons butter, divided |
- |  | Spiced Syrup (recipe follows) |
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 | Nutrition (per serving) | Calories: 446 Calories Fat: 18 Grams Protein: 12 Grams Cholesterol: 173 Milligrams Carbohydrates: 59 Grams Sodium: 526 Milligrams Fiber: 2 Grams
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