…although that IS a fine addition to the breakfast I got ready as we watched our 44th president being sworn in.
This is a pretty easily put together dish of stuffed French Toast. Gilt Taste has a wonderful idea of toasting the bread a bit first. And they’re right on the mark about using oil with the butter to get the bread fried crisply without it being sodden.
Use any bread you wish. I was trying to healthify this (just a smidge) by using pieces of whole wheat bread. Thick slices of brioche could only make it better…just don’t tell Michelle.
Printable recipe here.
4 slices whole wheat bread
3 tbls. milk
½ cup or 4 oz. cream cheese, at room temperature (whipped is fine, but use full fat)
2 tbls. sugar
1/8 tsp. vanilla
2 spoonfuls of cherry jam
1 tbl. peanut or vegetable oil
1 tbl. unsalted butter
Optional for garnish:
Chopped sugared pecans, raspberries
Toast the bread lightly and set aside.
Beat eggs with milk.
Using a fork, beat cream cheese with sugar and vanilla. Spread half the cheese mixture on one piece of the toasted bread. Place a spoonful of cherry jam in the middle. Top with another piece of toast. Repeat with other half of cream cheese mixture and jam on the remaining bread.
Heat one tablespoonful of peanut or vegetable oil in a frying pan over medium heat. (Use an 8 inch one and fry each stack separately or use a 10 inch frying pan and cook them at the same time. You may need more oil and butter for the second one.) Add butter and let it foam. Remove pan from heat for a second while you dip the French toast in the egg.
Quickly dip each sandwich in the egg mixture. Don’t let it sit in the beaten egg, but do dip each one twice. Return pan to heat and carefully place stuffed French toast in pan. Cook first side until beautifully browned about 2 minutes. Turn carefully and turn down heat a squidge. Cook until second side is browned.