Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: French-toasted Fruit Sandwiches Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 3

1 Cup(s) Plus 2 teaspoons sugar
1 Tablespoon(s) rounded
Fruit-Fresh-available at
most supermarkets
1 Piece, 2-inch vanilla bean
6 Thin slices large french
1/3 Cup(s) Butter, softened
2 Cup(s) Fresh Strawberries, Sliced
*See Note
2 Eggs
1/2 Cup(s) Milk
1 Dash(s) Salt
Butter or margarine
Confectioners' sugar, Confectioners' sugar
In a small bowl, combine one cup of the sugar with Fruit-Fresh
andvanilla bean; stir to mix and set aside. (Any leftover mixture may
bekept in tightly sealed jar for other uses. Spread both sides of
breadwith softened butter. Top three slices with equally divided
fruitslices, crushing slightly with fork. Sprinkle each with about
onetablespoon prepared Fruit-Fresh mixture and top with remaining
threeslices buttered bread, pressing together firmly. In a small
bowl,combine eggs, milk, salt and remaining two teaspoons sugar; beat
untilwell mixed. Dip sandwiches in egg mixture until thoroughly coated.
Brownslowly in butter or margarine in a large skillet. Sprinkle
withconfectioners' sugar and serve warm. Makes three sandwiches.
Note:instead of strawberries, you can use bananas, pears, nectarines
orpeaches.This recipe comes from the Detroit Free Press Cookbook-Best
LovedRecipes (1984) ISBN 0-9605692-2-7Recipe by: Detroit Free Press
Cookbook-Best Loved RecipesPosted to recipelu-digest Volume 01 Number
536 by PLK1028<> on Jan 15, 1998

Nutrition (calculated from recipe ingredients)
Calories: 948
Calories From Fat: 243
Total Fat: 27.5g
Cholesterol: 181.5mg
Sodium: 1089.4mg
Potassium: 444.6mg
Carbohydrates: 155.9g
Fiber: 6g
Sugar: 78.3g
Protein: 23.1g

Scale this recipe to Servings [?]