Stuffed French Toast Panini

RH Staff

Yield: 18 servings, 1 sandwich and 2 oz. syrup each.

2 Tbsp. honey
½ cup pecans, chopped
36 slices French bread, sliced diagonally into ½” thick slices
2 ¼ cups Smucker’s® Peach Preserves
6 eggs, large, beaten
1 quart milk
1 ¼ cups Crisco® Vegetable Oil
4 ½ cups Smucker’s® Blueberry Syrup
1 lb. cream cheese, softened

Combine cream cheese and honey in food processor bowl; mix thoroughly. Add pecans and pulse briefly to mix.

Spread 2 Tbsp. each cream cheese mixture and Smucker's® Peach Preserves evenly over 18 slices of bread; top with remaining bread to form sandwiches. Reserve. combine eggs and milk; whisk to blend. Reserve.

To prepare single serving: Dip 1 sandwich in egg mixture to coat; drain excess. Brush preheated panini grill with 1 Tbsp. Crisco® Vegetable Oil. grill sandwich until golden. Diagonal-slice and place on plate. Serve with 1/4 cup Smucker's® Blueberry Syrup portioned in a ramekin.

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