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I love stuffed french toast. I love every stuffed french toast recipe I’ve ever had, actually, but especially the ones stuffed with cream cheese.
When we were at the shore this past August, we visited The Blue Plate Dinner in Lewes, Delaware and the IHOP in Rehoboth, Delaware, and ate stuffed french toast in both places. They were sweet, creamy, and wonderful.
My Mom’s French Toast Casserole is a sort of stuffed french toast, but it has to be made the night before and left to soak for 12 hours. That was not an option for us when we got out of bed at 8:48 this morning. We were all hungry, and we wanted something sweet and luscious. Joe made this stuffed french toast.
- 4 tablespoons cream cheese, softened (we use the lighter stuff, neufchatel)
- 8 slices bread (we use light whole wheat bread)
- 4 tablespoons jam
- 4 eggs
- 6 tablespoons milk
- 2 teaspoons vanilla extract
- ⅔ teaspoon Cinnamon Plus Spice blend or pumpkin pie spice
- Spread the cream cheese on four of the slices of bread and the jam on the other four slices of bread. (It’ll be less messy if you don’t spread cream cheese and jam the whole way to the edges.) Put the bread together to form four cream cheese and jam sandwiches. Cut the sandwiches in half to make eight triangles, and set aside.
- Whisk together the eggs, milk, vanilla, and Cinnamon Plus spice blend in a flat-bottomed bowl or pie plate. Set aside.
- Melt a little butter (or whatever you like to use) on a griddle or large skillet over medium-high heat.
- While the griddle or skillet is heating, allow each sandwich to sit in the egg mixture until it is totally soaked.
- Transfer the soaked sandwich to the hot griddle and cook until browned. Flip it over, and cook until browned.
- Garnish with more jam, fresh fruit, or your favorite syrup.
An even more amazing variation that I came up with, thanks to a suggestion on Twitter:
- Use banana bread and stuff it with peanut butter and cream cheese.
Oh my goodness. That would be like dessert for breakfast!
Happily submitted to Saturday Stirrings
© 2009 – 2012, Tara Ziegmont. All rights reserved.