Stuffed French Toast

Submitted by: Stephanie A. Kruk
A decadent breakfast

Serves: 4

Dietary guidance: v 

Ingredients

4 thick slices of French bread
1/2 cup spreadable cream cheese
2 tbsp strawberry jam
4 eggs
1/2 cup milk
1/2 tsp vanilla
2 tbsp butter or margarine

Method

** To slice and make pockers in French bread easily - cut a 3/4 inch slice of bread from a loaf, without cutting all the way through the bottom.

** Slice the loaf again, 3/4 inch from the first cut, this time cutting the slice from the loaf.

In a small bowl, stir together cream cheese and jam until blended. Spread mixture into each bread pocket. Close pocket and press bread sides together to somewhat seal the pocket.

In a shallow bowl (large enough to dip bread into), whisk the eggs.

Whisk in milk and vanilla.

Dip each stuffed bread pocket in egg misture to coat both sides.

In a large skillet, melt 1 tbsp butter or margarine over medium heat.

Place 2 or 3 bread pockets in skillet and cook until golden brown on both sides (1 to 2 minutes perside).

Repeat with remaining butter and bread pockets.


TIPS: serve with preserves or whipped cream with icing sugar.
TIPS: serve with Maple or fruit syrup
TIPS: use 8 thin or regular slices of any type bread (make sandwiches with filling)

FILLING VARIATIONS:
(substitue another flavour of jam for the strawberry jam OR replace the cream cheese and strawberry jam combo with one of the following)
- flavoured cream cheese
- crunchy peanut butter and jam or banana slices
- chocolate hazlenut spread
- thinly sliced ham and Swiss cheese
- thinly sliced peeled apples, Brie cheese and ground cinnamon
- canned pie filling

ENJOY!!!

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