Sangria Stuffed French Toast

Thick, hearty pieces of Italian Bread are soaked in a traditional egg and milk mixture and then stuffed with a fruit mixture including raspberries and peaches that have soaked overnight in a summer sangria. You want a reminder of a Summer evening served at the breakfast table? This is your dish.

Ingredients

Sangria

  • 750 mL bottle Gallo Family Vineyards Sweet White Blend wine
  • 4 ounces peach liqueur
  • 16 ounces frozen raspberries
  • 16 ounces frozen peaches
  • 16 ounces club soda, optional

French Toast

  • 1/2 cup peach preserves
  • 1/2 cup raspberry preserves
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 8 slices French or Italian bread
  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon vanilla
  • pinch of nutmeg
  • powdered sugar

Instructions

Sangria

  1. In a large pitcher, add wine, peach liqueur and frozen fruit.
  2. Refrigerate overnight to allow flavours to meld together.

French Toast

  1. Preheat oven to 425 degrees.


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