Stuffed French Toast

Breakfast. We’ve been told it’s the most important meal of the day. I do believe we need something healthy to start our day but I prefer that to be something simple, quick and easy. Breakfast to me is bagels, yogurt with granola or a smoothie. Here’s the thing…my family does not enjoy breakfast food at breakfast time. We don’t usually have time for all that cooking in the mornings nor do we want that heaviness when we first wake up. So for our family, breakfast has become a cuisine more than a time of day. Breakfast food at lunch or dinner is more our tradition.

And no matter what time of day, this is in our top 5 breakfast dishes. The toasted cinnamon bread paired with the fluffy, creamy stuffing is not to be missed. This recipe uses simple ingredients that are probably already in your pantry and my advice is don’t be shy with the spices.

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Set your cinnamon bread out the night before and leave the bag open. This is important! You need it to be somewhat stale for the french toast “sandwich” to be stable and stay together while dipping and toasting. Using butter in the skillet is the key to toasting these to G.B.D. (golden brown and delicious) status.

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Once toasted to perfection, serve them warm sprinkled with powdered sugar and maple syrup. And then sit back and listen for the ooh’s and aah’s from your family.

 

Stuffed French Toast

Ingredients:

  • Loaf of cinnamon bread, stale
  • 8 ounces cream cheese, softened
  • 4 large eggs
  • 1 1/4 cups milk
  • 3 tablespoons light brown sugar, divided
  • 3/4 teaspoon vanilla extract
  • 1 teaspoon cinnamon, divided
  • 1/2 teaspoon nutmeg, divided
  • 1/2 cup (stick) of salted butter
  • Powdered sugar, as topping
  • Maple syrup, for serving

Preparation:

  1. Preheat oven to 200 degrees F.
  2. In a medium bowl, mix the cream cheese, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg and 2 tablespoons of light brown sugar together until creamy.
  3. Lay the bread on a flat work surface. Spread 6 slices with a heaping spoonful of the cream cheese mixture, and top each with the remaining slices of bread.
  4. In a large bowl, whisk together the eggs, milk, 1 tablespoon brown sugar, vanilla, 1/4 teaspoon of nutmeg and 1/2 teaspoon cinnamon. Pour into a bowl or casserole dish for dipping.
  5. Dip each french toast “sandwich” into the egg mixture and leave soaking for a minute or so on each side.
  6. In a large skillet over medium-high heat, melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side. Remove from the pan, place on a baking sheet and keep warm in the oven. Melt the remaining butter in the pan, as needed, to cook the remaining bread.
  7. Sprinkle the French toast with powdered sugar and serve immediately with maple syrup.

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