Friday, May 7, 2010

Weekend Recipe: Stuffed French Toast

(photos courtesy of Alice from Savory Sweet Life)

Editor's note: we here at Dorese's Pieces do own a camera, and do in fact know how to take pictures. We just don't know how to take said pictures if it means stopping the shoveling of not only delicious looking but delicious tasting food into our mouths before said food disappears. Please excuse our piggishness. Thank you.

In all seriousness, we have a very nice assortment of pictures of this delicious little number that is as fast to prepare as it is to inhale. But we also have a puppy who finds a similar pleasure in socks, tennis balls, and camera cords. So all of our beautiful pictures are trapped on the camera. And we couldn't let you go without this recipe for your weekend!

Allow us to present for your reading pleasure:

Stuffed French Toast
(a modification of this recipe and these directions)

1 loaf French Bread
1 lb. fresh berries (I used strawberries)
6 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
1 package Cream Cheese (8 Oz), At Room Temperature
4 whole Eggs
1 Tablespoon Cinnamon
1 cup Milk
2-4 Tablespoons Butter

Start by chopping up the strawberries until you have between 1/2 cup and 1 cup. Sprinkle with 1-2 tablespoons granulated sugar and stir to coat. Set berries aside to allow them to get all nice and juicy. Next, cut the bread into 2-inch slices. I ended up with 10 slices from my loaf, not counting the ends. Using a paring knife, cut a deep slit across the top in the middle of each slice, approximately 4 inches long, forming a pocket. Set bread aside. Now add the jam to the cream cheese and stir until combined and smooth.

Here we go! Begin stuffing each slice with 1-2 tablespoons (I used 2) cream cheese mixture, and about the same amount of berries. Make sure to close the opening by gently pressing the bread together. This will make frying them easier and less messy. Set the filled slices aside.

Now beat the eggs in a bowl with the milk and cinnamon (I used hardly any cinnamon due to personal preference). Melt some butter in a skillet or on a griddle set on medium heat. My griddle holds 5 slices, so I melted 2 tbsp butter for the first batch, and 2 more for the second batch of 5 slices. Dip each slice in the egg bath to completely coat, placing on the griddle. Cook for 3-6 minutes per side, until golden brown. Repeat until you've cooked all of your slices. Dust with powdered sugar and serve.

And that's it! Go check out the original recipe and poke around the Tasty Kitchen website - it's pretty neat! And let me know what you think of the French toast - we just had it for dinner last night and breakfast this morning and loved it!

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