Friday, July 9, 2010

Weekend Fare: Stuffed French Toast

My husband and I lived in West Palm Beach, FL for a year when we were first married. Only a year but we loved it! And we had a favorite breakfast/brunch spot - John G's. The omelets were delicious and the fresh squeezed juice always amazing but the french toast...oh the french toast! We, too often, made weekend treks down to the beach front restaurant to stand outside and wait in line for a seat in the popular restaurant. It was worth it...every time.

So today, I'm sharing my version of a stuffed french toast which reminded us very much of the Raisin Cream Cheese French Toast. This recipe received rave reviews from my loyal fan club of my three boys and husband. They loved it!



CINNAMON RAISIN STUFFED FRENCH TOAST
Print This Recipe

8 slices cinnamon raisin bread
3 eggs
1/4 c. milk or cream
1/4 tsp. vanilla extract
1/2 tsp. cinnamon
1 Tb. butter

In a pie plate, combine eggs, milk, vanilla, and cinnamon. Beat until fully mixed.

CREAM CHEESE FILLING
4 oz. cream cheese, softened
2 tsp. honey
2 tsp. milk or cream
1/4 tsp. cinnamon
1/4 tsp. vanilla extract

In a medium size bowl, combine cream cheese, honey, milk, cinnamon, and vanilla with an electric mixer until light and fluffy.

Melt butter on a griddle on medium-high heat. Spread 4 slices of bread with cream cheese mixture. Top with remaining slices of bread to create four sandwiches. Dip each sandwich in the egg mixture - front and back. Place in pan and cook until browned turning once. Top with powdered sugar if desired. Serve with pure maple syrup.

Serves 2-4.