Recipe from: Shae Johnson, Kara Penrod, Nikki Jones
a loaf of French or Italian bread
eggs
milk
butter
8 oz cream cheese
cinnamon
1 1/2 C jam (strawberry or raspberry is best)
fresh fruit (we used strawberries)
(use more cream cheese, bread, jam, fresh fruit depending on how many
people you are feeding)
Slice a loaf of bread in 2-inch pieces. You should get about six
pieces all together, not including the end pieces. Using a paring
knife, cut a deep slit across the top in the middle of each slice,
approximately 4 inches long . This will form your “pocket.” Once
you’re done, set the bread aside.
You could use any fruit or no fruit at all, but I highly recommend strawberries.
Wash the strawberries, remove the stems, and cut slices in each one.
Turn them a quarter turn and slice them again, adding them to a bowl.
Next, macerate the strawberries, which is fancy way of saying add a
little sugar and mix it in. Set them aside.
Next, add jam to the cream cheese and mix both of them until well
combined. Grab a slice of bread and add about a tablespoon (or as much
as you like) of cream cheese filling. Personally, I like about 2
tablespoons per slice. Do the same thing with the fresh fruit. Make
sure to close the opening by gently pressing the bread together. This
will make frying them easier and less messy. Set the filled slices
aside.
Now it’s time to make the egg bath. Mix eggs, milk, and cinnamon
together until well mixed. Turn the stove top on to medium-high to
preheat the skillet. While your skillet is heating up, dip sliced
bread in the egg wash for about 20 seconds on both sides. Only dip as
many slices as you plan on frying. In other words, if your pan can
only fry two pieces at a time, be sure to only coat two pieces of
bread a time.
Fry each slice for about 3 minutes per side or until golden brown.
Remove from heat and serve.
If you’re interested in making your stuffed French toast a little more
glamorous, sprinkle powdered sugar over the tops of the slices and
garnish with fresh strawberries and almonds.
a loaf of French or Italian bread
eggs
milk
butter
8 oz cream cheese
cinnamon
1 1/2 C jam (strawberry or raspberry is best)
fresh fruit (we used strawberries)
(use more cream cheese, bread, jam, fresh fruit depending on how many
people you are feeding)
Slice a loaf of bread in 2-inch pieces. You should get about six
pieces all together, not including the end pieces. Using a paring
knife, cut a deep slit across the top in the middle of each slice,
approximately 4 inches long . This will form your “pocket.” Once
you’re done, set the bread aside.
You could use any fruit or no fruit at all, but I highly recommend strawberries.
Wash the strawberries, remove the stems, and cut slices in each one.
Turn them a quarter turn and slice them again, adding them to a bowl.
Next, macerate the strawberries, which is fancy way of saying add a
little sugar and mix it in. Set them aside.
Next, add jam to the cream cheese and mix both of them until well
combined. Grab a slice of bread and add about a tablespoon (or as much
as you like) of cream cheese filling. Personally, I like about 2
tablespoons per slice. Do the same thing with the fresh fruit. Make
sure to close the opening by gently pressing the bread together. This
will make frying them easier and less messy. Set the filled slices
aside.
Now it’s time to make the egg bath. Mix eggs, milk, and cinnamon
together until well mixed. Turn the stove top on to medium-high to
preheat the skillet. While your skillet is heating up, dip sliced
bread in the egg wash for about 20 seconds on both sides. Only dip as
many slices as you plan on frying. In other words, if your pan can
only fry two pieces at a time, be sure to only coat two pieces of
bread a time.
Fry each slice for about 3 minutes per side or until golden brown.
Remove from heat and serve.
If you’re interested in making your stuffed French toast a little more
glamorous, sprinkle powdered sugar over the tops of the slices and
garnish with fresh strawberries and almonds.
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