Sunday, March 27, 2011

Stuffed French Toast

If I was ever in need of another reason to love weekends, it would be that weekends mean that there's plenty of time in the morning to put together decadent breakfasts. I had entirely forgotten how good cream cheese tastes since I quit eating bagels. I realized that bagels are nutritionally nothing more than glorified savoury donuts. In fact, they're worse. So next time you're at a coffee shop, choose the donut, not the bagel.

I digress.

A neat trick I figured out on my own is that if you make your French toast with the lid on the pan, it helps it puff up nicely. Not to mention that when you do lift the lid, your kitchen gets filled with the most addictive scent of brown sugar and cinnamon. Surprisingly, I liked this better without the syrup.

Stuffed French Toast
Yield: 1 serving

  • 2 slices bread (I used whole wheat)
  • 1-2 tablespoons cream cheese
  • 2-3 tablespoons jam
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon brown sugar
  • 1 teaspoon cinnamon (yes, a whole teaspoon)
  • icing sugar to dust (optional)
  1. Spread cream cheese and jam on the bread to create a sandwich
  2. Whisk together the milk, egg, sugar, and cinnamon until well mixed
  3. Soak both sides of the sandwich in the egg mixture (If you're using heartier bread like whole wheat, piercing the bread a few times with a fork helps it absorb faster)
  4. Fry on a greased skillet with the lid on
  5. Dust with icing sugar

1 comment:

HaleyLeann said...

We are huge breakfast food people at my house. This looks so good! Thanks for the tip on leaving the lid on! Thanks for linking up on Recipes I Can't Wait to Try!


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