Stuffed French Toast

I needed to do something fast but festive for Father’s Day breakfast, so I tried this recipe and it’s a knockout. The french toast ends up tasting a bit like a really good danish, and well, that’s a good enough recommendation for me. So, if you’re needing something for your next brunch, here’s a great idea.

Stuffed French Toast

6 oz. cream cheese, softened (you can do this in the microwave for 25-30 seconds at low power, if necessary)
3 T. sugar
1/4 t. cinnamon

French Toast:
8 slices good quality sandwich bread or french bread, sliced
1 c. cold water
1 egg
1/2 c. flour
1 t. vanilla
4 T. butter

Combine cream cheese, sugar, and cinnamon for the filling in a small bowl, then spread it on the inside of two slices of bread, and then sandwich the two slices together.  In a pie plate, combine water, egg, flour, and vanilla and whisk together. Preheat a skillet or griddle to med/med-high and place 2 T. of the butter in the skillet. Dip the outsides of each sandwich in the egg mixture and place in the griddle, cooking until golden brown on each side. Repeat, using the remaining butter and french toast. Serve immediately with maple syrup or powdered sugar.

Note: you can add other things to the cream cheese mixture if you want. I sprinkled frozen blueberries on the top of the cream cheese mixture before I sandwiched the bread together. Adding jam or other berries directly into the mixture would also, I’m sure, be delicious.


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