Tuesday, November 23, 2010

Stuffed French Toast

When I saw this recipe posted on Elizabeth's blog I booked marked it until the hubs and I both had a day off to enjoy breakfast together. This was silly of me because my hubby doesn't like fruit or jelly and that is the whole idea of stuffed french toast. To oblige my fruit hating hubby I just omitted the cream cheese/jelly/fruit filling and made him big fat slices of french toast. He gobbled it up like nobody's business while I happily enjoyed the creamy, fruity goodness that is stuffed french toast. This breakfast is perfect for when you have company for breakfast as the ingredients are all things you probably already have in your house.
Stuffed French Toast
From Tasty Kitchen
Printable Version

1 loaf French Bread
3 tablespoons of fruit preserves, jelly, or fresh fruit - I used a combination of blueberry jelly and fresh raspberries
1/2 package of cream cheese (4 ounces), softened
2 eggs
1 tablespoon cinnamon
1/2 cup milk
2 tablespoons butter

Heat skillet or griddle on medium high heat. If using an electric griddle heat to 325 - 350 degrees Cut french bread into 2-3 inch slices. Then cut halfway into each slice creating a pocket in middle. 
Combine cream cheese with fruit spread and fresh fruit.
In a separate bowl combine eggs, cinnamon, and milk. 
Take the fruit mixture and stuff it into the pockets of the bread. Then completely coat in the egg mixture, making sure all sides are covered.
Melt the butter into a hot skillet. Place bread in skillet and cook roughly 3-6 minutes on each side, until the bread reaches a nice golden brown. 
Serve immediately with butter and syrup. 


  1. Glad you liked it... blueberries and raspberries sounds really good!

  2. OMG...I do not need to know how to make this!



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