Sunday, January 15, 2012

French toast...'nuff said

Stuffed French Toast
1 loaf French Bread
3 tbsp strawberry jam
½ package cream cheese (4 oz) at room temperature
1/3 cup chopped strawberries
2 tbsp sugar
2 whole eggs
2 tbsp flour
1 tbsp cinnamon
½ cup milk
butter or cooking spray

Cut 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 chopped strawberries and 1 tbsp sugar stir and let rest. In a second bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well. Add strawberries to cream cheese mixture.
In a separate bowl, break 2 eggs and flour, stir. Once combined add cinnamon, remaining sugar and milk and mix 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 butter  or cooking spray 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.

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