Stuffed French Toast
This is made at the Bradford House for breakfast by my uncle. The guests love this breakfast and so do my kids.
What you need:
1 loaf of French bread
1 package of Cream Cheese
Fresh Fruit or Jelly
Light Corn Sryrup
Milk
Eggs
Powdered Sugar
Start out by pouring about 1 cup of the corn syrup in a sauce pan. You then add your fresh fruit (this can be whatever you choose) to the syrup. If you do not have fresh fruit on hand just use your favorite jelly. Let this simmer till it boils and then lower temp to just low.
Take your French bread and slice it up. Make the slices as thin or as thick as you like.
Take your cream cheese and smash with fork and add either fresh fruit chopped up finely or about 3 tablespoons of jelly. Mix well. Spread a nice size amount on one side of the bread and then top with another piece of bread.
NOTE: You want to use the same fruit that you used for the syrup.
Now make the normal batter that you would normally soak French toast in (milk and eggs). While you are making your batter I would go ahead and turn the stove top on to high and let your pan heat up. Take your 2 pieces of toast that are stuck together and dip into the batter and then place on the stove to cook. Cook as you would normally cook french toast. Once done place on plate. Take your syrup mixture and spoon over french toast. To top it off I sprinkle powdered sugar on it.
NOTE: Once you place a few slices on your pan to cook I like to turn my temperature down to med-high. I think the French toast cooks better like that. And it helps it to cook all the way through the bread. You don’t want the outside done and the inside tasting like egg batter!
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