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Stuffed French toast

January 8, 2011

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I saw a commercial for a “breakfast all the time” restaurant promoting their stuffed French toast, and it looked really good. The chances of me getting my family around on the weekend and going clear to the city to go to a restaurant for breakfast are slim to none. Instead, I decided to try and recreate this tasty dish at home!

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I’m happy to say it was a huge success. Everyone loved it, and my 9-year-old said, “This is awful … awfully good!” This breakfast looks and tastes fancy, but it’s really easy. It would be perfect to make when company stays over.

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1 loaf French bread

8 oz. cream cheese, softened (I used reduced fat)

1 tsp. vanilla

1/2 cup chopped nuts

1/2 tsp. nutmeg

4 eggs

1 cup whipping cream

1 cup fruit preserves

1/2 cup orange juice

Butter

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Slice the French bread into 2-inch slices with a slit in the middle of each. I found the easiest way was to make the slit and then slice the 2-inch piece from the rest of the loaf. Then you can hold onto the loaf rather than having to make a slit in a single slice.

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Beat the cream cheese and vanilla until fluffy; stir in chopped nuts. Spread this mixture inside the slit of each piece of bread. You could also add raisins to this mixture, or chocolate chips, or anything you like!

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In a small saucepan, heat the preserves (I used strawberry, but you can use any flavor) and orange juice, stirring and cooking until thickened and bubbly.

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Beat eggs and whisk in the whipping cream and nutmeg.

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Melt a few tablespoons of butter in a non-stick skillet. Dip the stuffed bread slices into the egg mixture, completely coating them on both sides. Cook in the skillet until browned on one side, then flip them over and repeat.

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Serve with the fruit sauce or maple syrup, and top with additional chopped nuts if desired. Get ready for rave reviews from your family!

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