If there’s one thing I just can’t go without it’s breakfast! Mom made this for me and all my friends after Prom one year in High School and I CRAVE it! There’s absolutely nothing nutritious about it, so I’m just gonna get that outta the way. But, this is PERFECT for the weekend when you feel like cheating on your diet or treating some house guests to a fancy breakfast J
Here’s what you need for the filling (cream cheese and powdered sugar):
Whip that up til it’s nice and smooth.
Now throw it in a pastry bag.
Set it aside for a quick sec.
Now take your French bread:
And slice it thick (about 1-1.5 inches thick).
Now slice it down the middle, but not all the way across (creating a pocket).
Now get that pastry bag, and fill ‘em up, one by one!
Look at the inside of this one!
Now throw those babies on a plate in the fridge for 15 (you can speed this up and throw it in the freezer for about 5, works great too). Sorry, this pic is a lil fuzzy. I was shaking with excitement.... my apologies. You will be too when you see these babies all filled up :)
Get your egg and ½ & ½ …
And throw it in a bowl that’s wide enough to dip your bread in.
Whisk it up. Look at how lovely this is!
I like to create an assembly/cooking station (‘cause I’m an OCD/organization freak, as you all know/soon will learn…)
Throw your bread in the egg batter real quick.
Coat it on the other side...
And throw it on your warm pan (with a little buttah)!
Turn it over after the one side is toasy...
And cook until the second side is toasty. Oh man. Look at these! The center filling is starting to melt out! YUM-O (as Rachel Ray would say)!!
You can serve these with plain syrup, or this morning I decided I would take some blueberries:
Throw a tbsp of sugar with ‘em:
And toss ‘em up.
Then I threw them in the food processor.
And it kinda turns out like this!
You can throw this pureed mixture in the micro for a few before topping your French toast, it’s super tasty that way too.
Because my hubby is a bacon-aholic, We decided to have some bacon with it. The salty and crunchy bacon was a fabulous compliment to the sweet and creamy French toast.
Now take a bite!
I had some leftover egg batter stuff so I threw it in the pan for a few. The ½ and ½ mixed with the egg makes for some beautifully fluffy eggs.
Here’s the recipe, bon appétit!
Stuffed French Toast
1 (8 oz.) Brick of Cream Cheese, softened
2 – 3 Tbsp Powdered Sugar
1 French Loaf
1/3 Cup Half and Half
Butter for your pan
Combine cream cheese and powdered sugar. Place in creamy filling in a pastry bag (Note: you can also use a Ziploc bag in place of the pastry bag, just fill the Ziploc with creamy filling and when you’re ready to pipe the mixture into the bread, cut the corner of the sealed Ziploc with scissors and it’s a great alternative!). Slice French Bread into 1-1.5 inch wide slices (approximately 6-8 slices). Cut the center of the bread and create a pocket inside of the bread. Pipe creamy filling into the French bread slices. Place in the refrigerator for 15 minutes or freezer for 5 minutes. Whisk the egg and milk. One by one, dip the French toast into the egg mixture (coating each side) and place in a preheated pan on medium (with a little butter in the pan). Cook 1-2 minutes on each side, or until the egg is completely cooked and the outside is crispy. Serve with blueberry puree (see recipe below) or your favorite French toast topping.
1 Pint Blueberries
1 Tbsp Sugar
Wash your blueberries with water. Place in a small bowl and mix with 1 tbsp sugar. Place in food processor and puree. Can be served cold, or warm. Warm in the microwave for 15 second intervals, mixing between intervals until desired temperature is achieved.