Stuffed french toast, what can I say, if you haven’t had it your missing out, so simple to make at home, it takes common french toast and elevates it to a much higher level, worthy of being the star on your brunch or breakfast table, it could feed a crowd, be made ahead of time and kept warm in your oven.
Think of your favorite jam’s or marmalade’s, apricot, orange, peach, raspberry, strawberry, blueberry or plum, or if you prefer any fresh berries will do.
I recently purchased a huge jar of fig paste that was out of this world from a middle eastern store in the city, I couldn’t believe it was only $5.00! Loaded with figs and much thicker than a jam, it worked perfectly, I’m going back for more.
I like to use a good hearty Italian bread or a country loaf, artisan style that you can cut yourself.
Make 1 1/2 inch slices and then with your paring knife make a slit to form a pocket, be careful not to cut all the way through.
For each individual serving I used a mixture of 2 tablespoons of fig paste along with 2 tablespoons of reduced fat cream cheese, so just figure out how many servings you’re going to make and you’ll be able to figure out the amounts. If you’re using fresh berries you might want to add a little powdered sugar in the cream cheese for added sweetness.
Your egg mixture for dipping your french toast will consist of eggs, milk, cinnamon and vanilla. I always sprinkle more cinnamon on top while it’s cooking, the more the better!
Recipe adapted from Everyday Food