Looking for a new idea to add to your breakfast or brunch menu? Have I got a fun idea for you- Stuffed French Toast! I found this recipe on a food and wine pairing card sent to me from Wine Shop at Home. What I love about my wine shipments is that each wine comes with a recipe card that gives you specifics about the wine you purchased, ideas for food pairings, and a fun (and EASY) recipe to try!
First things first!
I glanced quickly at the card and thought this was a casserole. My mistake…. it isn’t! If you are looking for a meal to serve a crowd (or the overnight french toast recipes that you see on Pinterest ) this isn’t it. It’s delicious, don’t get me wrong, but it’s designed more for a small gathering or perhaps breakfast for the family on a lazy Saturday or Sunday morning. I haven’t tried adapting it to a casserole format, but I think it could be done!
Once I read the recipe instructions, I got my supplies and ingredients together and got to work.
You’ll need the following to make a stuffed french toast:
Griddle, electric skillet, or your favorite pan to cook the french toast “sandwiches” on.
Butter or Olive Oil spray (for the pan)
Mixing bowls
Whisk
Pancake flipper
Spatula
Wooden spoon
Ingredients:
1 tub (8 oz) whipped cream
1 tablespoon brown sugar
3 teaspoons ground cinnamon
16 slices thick-sliced bread (Italian, French, sourdough, challah)
2 teaspoons vanilla
1/2 cup of your favorite fruit preserves (I used a combo of sour cherry and apricot)
5 eggs
1 cup milk
Directions:
Mix cream cheese, brown sugar, 2 tsp. of cinnamon and 1 tsp of vanilla in a small bowl until blended. Spread two tablespoons of this mixture on each of eight slices of bread. Top the other eight slices of bread with the fruit preserves (about a tablespoon on each).
Press one of each bread slices together to form a sandwich.
Beat eggs with a whisk in a shallow mixing bowl or pan. Add milk and remaining cinnamon and vanilla and mix well. Dip sandwiches in egg mixture until coated on both sides.
Spray skillet with non-stick spray and heat. Once heated, place 2-4 coated sandwiches on a hot skillet/griddle for 4-5 mins each side or until golden brown. Repeat with remaining sandwiches, until done.
Serve warm with your favorite toppings. Homemade whipping cream, maple syrup, and fresh fruit are excellent choices! Add a drizzle of Manassas Olive Oil Company’s Blueberry or Cara-Cara orange balsamic over the fruit before serving, too. We loved the Cara-Cara with raspberries.
Watch here to see how we paired this dish with a cocktail created by Ann Marie Railing
Stuffed French Toast
Ingredients
- 1 tub (8 oz) Whipped Cream
- 1 tbsp Brown Sugar
- 3 tsp Ground Cinnamon
- 16 slices Thick-sliced bread (Italian, French, sourdough, challah)
- 2 tsp Vanilla
- 1/2 c of your favorite fruit preserves (I used a combo of sour cherry and apricot)
- 5 Eggs
- 1 c Milk
Instructions
- Mix cream cheese, brown sugar, 2 tsp. of cinnamon and 1 tsp of vanilla in a small bowl until blended. Spread two tablespoons of this mixture on each of eight slices of bread. Top the other eight slices of bread with the fruit preserves (about a tablespoon on each).
- Press one of each bread slices together to form a sandwich.
- Beat eggs with a whisk in a shallow mixing bowl or pan. Add milk and remaining cinnamon and vanilla and mix well. Dip sandwiches in egg mixture until coated on both sides.
- Spray skillet with non-stick spray and heat. Once heated, place 2-4 coated sandwiches on a hot skillet/griddle for 4-5 mins each side or until golden brown. Repeat with remaining sandwiches, until done.
- Serve warm with your favorite toppings. Homemade whipping cream, maple syrup, and fresh fruit are excellent choices!
I hope you enjoy this breakfast or brunch treat. Need a quick snack for one? Head over to this blog post The Best Individual Microwave Mug Brownies!
Cheers to good times around your kitchen table!
Gina
