Saturday, November 13, 2010

Double Stuf French Toast

This morning before B went into work, we had stuffed French Toast... mmmm

Stuffed French Toast

You can make the french toast batter however you'd like. I chose to use 1 egg, about 1/4 cup of french vanilla coffee creamer (if you have it coming out of your ears after all the high value coupons like me, this is a good use of it), 2 Tbsp milk, 1 egg, and a few dashes of pumpkin pie spice.

Next Prepare your bread. I used Pepperidge Farm cinnamon swirl bread (My husband used to do a few PF routes part time so we're partial to this, you can use any you like but I wouldn't use texas toast or very thick bread, as there are two layers and a filling and it will be difficult to cook through. You will also need cream cheese (any flavor) and a complimenting flavor jelly. I used strawberry jelly from the farmer's market and strawberry Philadelphia cream cheese (after all those great target deals on kraft cheese and Philly cream cheese!).

Preheat a nonstick pan on low to medium-low heat (I used my wonderful nonstick grill pan). Next you want to spread cream cheese thinly on each slice of bread. Then you will want to spread a thin layer of jelly on every other slice of bread, right on top of the cream cheese. Then you will make a sandwich with one jellied piece and one non-jellied piece, filling sides together. This whole "sandwich" gets dipped into the french toast batter. Then flipped so it is coated. Gently place into the preheated pan.

Cook until the bottom is browned, flip and cook a few minutes more until both sides are brown and there is no raw egg on the sides or middle. Jelly may ooze out and this is A-okay! The keys to the success of these are: thin layers of filling,
  • making sure the cream cheese coats the bread so the jelly doesn't make it soggy
  • Cooking at a low temp so all the egg coagulates
  • Waiting to serve because the filling WILL BE HOT!

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