Ingredients
6 Tbsp. Philadelphia Cinnamon Brown Sugar Cream Cheese Product
12 slices challah (egg bread), 1/2 inch thick
3 eggs
1 cup milk
3/4 cup maple syrup
Method
Sources
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dataset
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RecipeNLG
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Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Enameled cast iron skillet — no seasoning, light interior shows fond
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Enameled cast iron skillet — no seasoning, light interior shows fond
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Spray electric waffle iron with cooking spray. Heat iron to medium heat. Spread 1 Tbsp. cream cheese product onto each of 6 bread slices; cover with remaining bread slices. Lightly press edges together to seal. Whisk eggs, milk and 1/4 cup syrup in shallow dish until blended. Dip 1 sandwich into egg mixture, turning to evenly moisten both sides of sandwich; hold sandwich over dish to allow excess egg mixture to drip off. Repeat to make second sandwich. Add both sandwiches to waffle iron; close lid quickly. Cook 3 to 4 min. or until sandwiches are golden brown. Repeat with remaining sandwiches. Serve with remaining syrup.