Stuffed French Toast

Sometimes we just have to spoil ourselves for dinner. Yes, dinner. We're a breakfast-at-dinner family for sure. My daughter likes Malt-O-Meal for lunch on the weekends. LOL This is a recipe I modified from a breakfast cookbook.

Stuffed French Toast

Filling:
8 oz. brick cream cheese
1/4 C. packed brown sugar
1/4 C. maple syrup (or white sugar)
1 Tbsp. vanilla
Orange Zest (optional)
Cinnamon
Pinch of salt

Combine these ingredients, then stir in (if desired) chopped, roasted nuts (any kind you like) or shredded, toasted coconut.



The Bread:
Use regular, sliced bread. Butter one side of each. Make a sandwich, buttered side out, by spreading the filling mixture between two slices of bread.

If you're feeling ambitious, slice a whole loaf at about 1" thick to make 8 slices, then create a pocket in them for the filling. Butter both sides and stuff with equal measures of filling.

Dipping Mixture:
1 C. whole milk or half & half
3 large eggs
1/4 C. flour
3 Tbsp. white sugar
2 tsp. baking powder
1 Tbsp. vanilla
pinch of salt



Soak each sandwich (or stuffed slice) in the egg mixture, turning to coat both sides until saturated, but not falling apart.

In a skillet, melt a pat of butter with a splash of vegetable oil. At medium-low heat, cook as many slices as you can fit without crowding each other, until golden brown on both sides. (Be careful when flipping the sandwiches; they can slide apart pretty quickly.)

Transfer the French toast to a baking sheet, and bake in a 400 degree oven til puffy and crisp on the outside. (About 6-10 minutes.) Serve fresh from the oven with maple syrup or your sugary breakfast topping of choice.