Stuffed French Toast

Posted on | February 21, 2010 | No Comments

Can you think of anything you’d rather have for lunch than stuffed french toast?

mmmmmmmmm

Didn’t think so.

French Toast Part

1 loaf of challah, sliced into 1/2″-3/4″ slices
3/4 -1 c. milk, enough to make the eggs runny so the bread can absorb lots
8 eggs (I know, I know, but even this wasn’t enough!)
Generous 1 tsp. of vanilla (this means I dumped and didn’t measure)
Gobs of cinnamon

Whisk the eggs with the milk in a big, shallow bowl.

Heat up your cast iron skillet and make sure you melt some butter in it.

Do what you would do to make french toast: dunk the bread slices in the egg/milk mixture long enough to ensure that the bread is saturated and heat it on the skillet until it’s golden brown. Lather, rinse, repeat. You might have to add more cinnamon to the egg/milk mixture part way.

The Stuffing Part

8 oz. cream cheese, softened
1/2 c. or so of jelly (we used blackberry)
3 tbs. sugar (or not…depends on your jelly)

Whip all together with an electric mixer until fluffy. Shmear a generous amount in between two slices of french toast and pour on a tablespoon of real maple syrup. A little of that stuff goes a very long way.

And voila!

mmmm

Yes, it’s blurry. But I have an excuse: I tasted the stuffing part before I took this picture and knew what I was looking forward to.

Category: Foodie Stuff
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