Thursday, June 19, 2008

Stuffed French Toast

For Father's Day breakfast we enjoyed Stuffed French Toast. It was actually very easy to make and scrumptiously delicious. It was very rich, though and much more filling than I expected. We served ours with caramelized apple syrup. Yum!

Stuffed French Toast
1 loaf crusty french bread
6 oz. cream cheese
10 t. fruit preserve (i used apricot jam i made the night before)
7 eggs
3/4 c. half and half
2 t vanilla
1 t. cinnamon

Slice the french bread into 1 1/2 inch slices. Cut a pouch from the bottom of each slice, leaving a 1 inch border around the bread. Stuff each slice with a bit of cream cheese and a teaspoon of fruit preserve. Mix eggs, half and half, vanilla and cinnamon. Dip each slice in the egg mixture, letting it soak 15-30 seconds on each side. Cook on well-buttered griddle. Serve with Caramelized apple syrup or maple syrup.

Caramelized Apple Syrup
3-4 apples, diced
1 c. brown sugar
2 T. corn syrup
1 cube butter
1 teaspoon cinnamon

Cook all ingredients in a heavy skillet till thick and bubbly, about 15 minutes.

1 comment:

La Familia Mata said...

This looks so yummy. We've made it with orange marmalade and cream cheese. Yum. I am scheduled to work Friday and Saturday night. I'm going to try to get Saturday night off. Hopefully... It would be great to see you guys!