Stuffed French Toast for Almost Fall Days

September 9, 2008 on 1:11 pm | In Uncategorized |

It’s raining. And over the next few days the temperature might not even get up to the 70’s. Which, in all honesty, I am pretty excited about. Fall is, by far, my favorite season of the year. (Especially since being out of school means summer days are the same as any other day, only hotter.) Fall brings new colors, much-missed foods, and fun celebrations (including my birthday!). And while we’re not exactly there yet, this cooler weather does put me in the mood for comfort food. (Especially on rainy mornings.)

So here is my recipe for Stuffed French Toast. Which, by the way, is perfect for the end of summer/beginning of fall since it features fresh berries, but is still all warm and comforting and cold morning-friendly.

This recipe makes about 4-5 pieces of toast, which, in this case, uses 8-10 pieces of bread. Alternatively, if you have very thick bread slices, you can use only the 4-5 and cut a pocket in each one; however, it’s more difficult and doesn’t taste all that different. Also, on this day, I used Texas toast, but any bread will do!

Use a whisk to combine one package of cream cheese with about 1/3 cup powdered sugar. (Since French toast is such a forgiving recipe you can always use more or less powdered sugar depending on your preference. You can also add things like a few drops of vanilla extract, spices, or even jam if you’re feeling adventurous.)

Spread the cream cheese mixture liberally over half of the bread slices. (Use it all! And don’t think you can get away with increasing the recipe to 6 pieces without adding some extra cream cheese and sugar.)

Top the cream cheese-covered bread with pieces of fruit (I like strawberries and blueberries for this) and sprinkle with sugar. I used Vanilla Sugar from Penzey’s, which is amazing, but regular granulated or other flavored sugar works fine. (Although if you haven’t checked out Penzey’s, you really should.) Then top each with the remaining bread slices and press down around the edges.

Also, if you have extra fruit, it’s nice to cut it up and let it sit in a bowl with a coating of sugar (Splenda works too) and some lemon juice. It makes a nice topping! (Alternatively, you can also boil the fruit and a generous amount of sugar with some fruit juice or water to make more of a syrup.)

Whisk together two eggs, a teaspoon of vanilla, and about 1.5 cups of milk- although this might need to be adjusted based on the amount of bread you’re using, how egg-y or milky you like your French Toast (I err on the side of milky), and the length of time you like to soak your bread. I generally also add about a tablespoon of sugar here, and cinnamon or nutmeg are also welcome additions.

Afterwards, simply melt butter in the frying pan over about medium heat, coat the bread in the egg mixture (make sure you get all of the edges) and cook the French toast until nice and golden brown and delicious. (Don’t forget to keep adding more butter though, and don’t crowd the pan.) Then enjoy with butter, jam, your own fruit topping, or lots of syrup. :-)

Telling you all of this has made me hungry.

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