Friday, October 7, 2011

Stuffed French Toast

Stuffed french toast, you'll want to make this for the weekend. Cream cheese and blueberry stuffed french toast. Yum. Of course you can use whatever berries you like. I loved this. I even froze some to have another time (just thaw a little then bake 350' for about 30 mins). I can't think of anything else to say about these, just go make some.  =)

Stuffed French Toast
adapted from Kelsey's Essentials

1 loaf Texas Toast bread (6-8 slices)
8 ounces cream cheese, softened
1/4 cup blackberry jam
1/2 teaspoon lemon zest
1/2 cup fresh blueberries, plus more for garnish
1 cup whole milk
1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
3 large eggs
Powdered sugar, for dusting
Blueberry Syrup, recipe follows

In a small mixing bowl, combine the softened cream cheese, blackberry jam and lemon zest. Fold in the blueberries.

In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.

In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.

Spread about 2 tablespoons of the cream cheese mixture on a slice of bread and sandwich with another slice. Place each sandwich into the milk and egg mixture for about 10 seconds per side. Once the coated with the custard base, place them into the skillet to brown. Work in batches. Cook each sandwich of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and blueberry syrup.

Blueberry Syrup
makes just about 2 1/2 Cups

2 Cups water
2 Cups sugar
1 Cup blueberries

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved, add berries. Allow to cool. Serve.

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