Monday, January 14, 2013

Stuffed French Toast

I don’t know about you, but when I go to a restaraunt and see “Stuffed French Toast” on the menu, I order it every time. Did you know how easy it is to make at home?! Seriously I was so shocked when  looked up the recipe and saw that it was virtually just as simple as regular french toast. Just add two more ingredients and one more step and you are good to go with that crispy outside, and ooey-gooey filling oozing out all over your plate. I barely needed syrup on this delicious rich breakfast treat!

Stuffed French Toast
Printable Version

4 thick slices French Bread
¼ cup Jelly, Jam, Or Fresh Fruit
4 ounces Cream Cheese, At Room Temperature
2 whole Eggs
½ tsp. Cinnamon
½ cups Skim Milk
2 Tablespoons Butter

Heat skillet or electric griddle to 325 to 350 degrees.
Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and fruit spread of your choice.  Combine well.
In a large, shallow, separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices.
When done stuffing each piece of bread, dip in egg mixture and completely coat each piece. Make sure all sides are covered.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.

Serves 4
Recipe adapted from Tasty Kitchen

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