Stuffed French Toast

Breakfast perversion: Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). I also added slivered almonds just for the fun of it, but you don’t have to … unless you want to. If you do, let me know when and where I can invite myself over for breakfast. Thanks.

I decided to go with strawberries for the filling. They were almost too pretty to eat. You could use any fruit or no fruit at all, but I highly recommend strawberries. Blueberries are always great too.

Ingredients:

1 loaf French Bread

3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)

½ packages Cream Cheese (4 Oz), At Room Temperature

2 whole Eggs

1 Tablespoon Cinnamon

½ cups Skim Milk

2 Tablespoons Butter

Directions:

1.  Heat skillet or electric griddle to 325 to 350 degrees.

2.  Cut French bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.

3.  If you are using fresh strawberries: Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in. Set them aside and allow the sugar to release its magic, it will make it’s own jam.

4.  In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well.

5.  In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

6.  Now, take fruit mixture and stuff into the ‘pockets’ of your French bread slices. Place on a baking sheet.

7.  When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

When done cooking, serve immediately with butter and syrup.

with Blueberries