I don’t know about you, but my hubby and I don’t have time for a big breakfast most mornings. Though I dearly love pancakes, waffles, French toast, and other breakfast standbys; they just take a bit too much time on a weekday, so we save them for special Saturday mornings and the occasional breakfast for dinner. We had breakfast for dinner a few weeks ago, and I realized that I’d never shared one of our favorite recipes with you: stuffed French toast. Honestly, once you’ve had stuffed French toast, there won’t be much point in going back to regular. Though there is a recipe here, you can really just use the basic idea (making French toast out of a sandwich) with your preferred French toast recipe. Some of our favorite fillings are cream cheese and jelly, peanut butter and jelly, peanut butter and nutella, or nutella and strawberries.
Creamy, Fruity Stuffed French Toast (from the May 2007 issue of Everyday with Rachael Ray)
3 beaten eggs
1/2 c. milk
2 drops vanilla
1/3 c. softened cream cheese (I just use cream cheese spread; that way we can have these on short notice.)
1/3 c. jelly
8 slices bread
2 tbsp. butter
1 c. maple syrup
- In a wide, shallow bowl, whisk together the eggs, milk, and vanilla. In a small bowl mix together the cream cheese and jelly.
- Spread the cream cheese mix evenly over 4 slices of bread. Top with the remaining 4 slices of bread. (To simplify things, I usually just spread one side of each piece of bread with whatever fillings we’ve chosen.)
- Melt the butter in a large nonstick skillet over medium heat. Dip the sandwiches in the egg mix and cook in the skillet, turning once, til golden brown, about 3 minutes each side. Serve with the maple syrup.
What would you stuff your French toast with?