Saturday, September 10, 2011

My Stuffed French Toast

We had a very intense and stressful week, so I decided we needed something to pick us up.  What do I go to?  The kitchen.  I love to cook, and we love to eat, so it's natural for me to cook up something special when we are in a rut.

This morning I decided to make some stuffed French toast.  Last time I made it I wasn't the happiest with how it came out, so I took some notes and redid my recipe.

Just a note: I eyeballed the amounts, so you may want to adjust according to your taste
All of us enjoyed it!

Stuffed French Toast with Strawberry-Orange Syrup

12 ounces strawberry preserves
1/2 cup orange juice

1 loaf Italian bread
8 oz cream cheese, softened
1/4 cup powdered sugar
1 TB brown sugar
1 tsp vanilla
4 eggs
1/2 cup whipping cream
1 tsp vanilla
1 tsp nutmeg


  • Heat the strawberry preserves and orange juice until boiling, then reduce to simmer until the syrup is the consistency you prefer.  I let mine cook while I worked on the rest of the meal, and it turned out to be just right when everything was finished.
  • Cut the Italian loaf into wide pieces, about 2 inches thick.  Cut a slit in the top that goes 3/4 of the way through the bread.
  • Mix together cream cheese, sugars, and vanilla.  Stuff into the bread.  I had some left over.
  • Mix together eggs, whipping cream, vanilla, and nutmeg.
  • At this point I cooked some bacon, poured out the fat, and get ready to cook the French toast
  • Dip the bread into the egg mixture and cook- about 2 minutes on each side.
  • To serve I spooned a little extra filling on the top and poured the syrup over it.  You could add a little powdered sugar on the top if you like, but we were hungry!
It was Matthew's favorite food. Ever.  I will agree, it was pretty good.  He told me if I lost this recipe he would divorce me, lol.  I wrote it down immediately. I think this may become our new Christmas morning breakfast. Enjoy!

I forgot to take a picture before we started eating.  Delicious!

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