11/6/08

0 Stuffed French Toast

After making the cinnamon swirl bread, I wanted to make french toast, only something fancier. I went to a restaurant with a friend who ordered stuffed french toast. Stuffed with what? The server said, "cream cheese and orange marmalade." "Can you make it without marmalade?" my friend asked. They did and she said it was the best french toast she ever had!



I wasn't sure that cinnamon would go with orange or strawberry jellies, so I opted to try a simple cream cheese variety. My family was impressed and my husband even joked, "Are we going to eat like this until you are done with your blog?"



This recipe is very sweet. Next time, I would cut down the sugar and maybe even try some strawberry preserves in the cream cheese.









Stuffed French Toast

(4x6 printable recipe) (full page printable recipe)

filling:
8 oz. soft tub style light cream cheese
1/4 c. sugar
2 T. strawberry preserves

Egg mixture:
2 large eggs
1/2 c. skim milk
1 T. all purpose flour
1 t. baking powder
1/2 t. vanilla

16 pieces of bread
powdered sugar, for dusting

Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Heat griddle or large skillet with cooking spray to medium.

To make filling, in a small bowl, combine cheese, sugar, and preserves. Set aside.

Combine ingredients for egg mixture in a medium bowl: eggs, milk, flour, baking powder and vanilla. Set aside.

Spread 2 T. of filling on top of bread slices. Top each slice with another piece of bread and press together. Dip each sandwich into egg mixture until saturated, but not falling apart. Place sandwich on hot skillet and cook both sided until golden brown. Transfer onto baking sheet.

Bake slices until puffed and golden brown, about 5-10 minutes. Dust with powdered sugar and serve.

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