Making Stuffed French Toast
I know what you’re thinking - as if French toast isn’t
hefty indulgent enough as it is. Perhaps you’re right, but if there are days of the year where you can choose to be indulge in some creamy, custardy bread filled with smooth cream cheese and tangy jam, then let it be on Valentine’s. Having said that, the choice of filling is entirely up to you. Be it a classic like pear, ham and cheese, or something a little less conventional. Chocolate too, perhaps?
STUFFED FRENCH TOAST:
[ 1 loaf French bread, cut into 8 diagonal slices or 8 slices of any stale bread + 1 cup cream cheese, softened + 1/2 cup fruit jam or preserves + 3-4 eggs + 1/2 cup milk + 1/4 teaspoon ground cinnamon ] OPTIONAL: Strawberry slices, or any other fruits.
Spread cream cheese evenly on all 8 slices of bread.
Spread jam over cheese on each slice. If you’re using fruits, top the jam with the fruit slices.
Then fold the bread in half within itself, so you have what looks like a bread pocket.
If your bread is too stale and can’t be folded, then spread the cream cheese on half the amount of bread, top it with jam and fruits then top it with the other half amount of bread to make a sandwich. Pinch to seal the edges if you can.
Beat together eggs, milk and ground cinnamon in a shallow dish just large enough to hold bread pockets.
Place pockets in dish and soak each side with egg mixture.
Heat oil in non-stick skillet over medium-low heat. Fry pockets until golden brown, 2 1/2 to 3 minutes per side.
Sprinkle with icing sugar and serve.
Estimated Nutritional Information:
Serves approx 4
Total Calories: 405kcals
Fat: 19g (9g saturated)
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