22. Stuffed French Toast

On Mother's Day I treated my mom to a few new recipes for brunch. One element of brunch included stuffed french toast. It was ah-maaa-zing! The best part is that it was super easy.

A loaf of french bread, some cream cheese & strawberries. A few tablespoons of strawberry preserves. An egg bath with a little milk & cinnamon. You've got stuffed french toast!

You honestly don't need anymore than one slice, unless you're really hungry. But it's perfect topped with strawberries and powdered sugar. I was told plain old maple syrup wasn't bad either.

Here's the original recipe, taken from Tasty Kitchen. Make it! It's the perfect spring breakfast on a lazy weekend.

Stuffed French Toast

1 loaf french bread

3tbsp fruit preserves

4oz cream cheese

2 eggs

1tbsp ground cinnamon

1/2 cup skim milk

2tbsp butter

Heat skillet or electric griddle to 325 to 350 degrees.

Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.

In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

When done cooking, serve immediately with butter and syrup.