Wednesday, June 30, 2010

Stuffed French Toast

I found this AMAZING recipe on The Pioneer Woman's cooking blog. We tried it out on our anniversary about a month ago and it was the best french toast I have ever had (and I usually don't like french toast). You really have to try it!
  • 1 loaf French Bread (I used Wheat)
  • 3 Tablespoons Any Flavor Fruit Spread (I used fresh strawberries mashed up with a little sugar)
  • ½ package Cream Cheese (4 Oz), At Room Temperature
  • 2 whole Eggs
  • 1 Tablespoon 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 three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.

In a 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. Place on a baking sheet.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

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.

New Posts

Plenty of new posts coming your way soon! They are all in the works! Enjoy some pictures of our cute little guy for now!