Wednesday, October 2, 2013

Stuffed French Toast

All right, it's been all moving and decorating and colors - how about something sweet and delicious to break that up? See, stuffed french toast is perfect, because it's not about glamour. It is one of those foods that really proves that what's on the inside counts.

I hate french toast. Like the regular type - thick, bready, ugh. I can't stand it. Sometimes, it'll sound really appealing on a brunch menu and I'll make the mistake of ordering it. But normal  french toast just doesn't cut it for me. I need the creamy filling - a little bit sour, balanced out by the sweetness of the fruit and bread.

The best part? it's not that hard at all. If you can make regular french toast (or pancakes, or like, use a frying pan at all) you can make it stuffed. Also, there's so much versatility. Mine is stuffed with cream cheese and bananas and topped with a strawberry reduction.

But what if you stuffed it with ricotta and topped with blueberries? Oh my gosh. Or what if you filled it with apples and made a caramel sauce to drown it in? See, it's perfect.

Stuffed French Toast

French Toast

4 Slices bread of your choice
2 oz. cream cheese
1 sliced Banana
2 Eggs
1/2 cup Milk
1 tsp Cinnamon
1 tsp Granulated sugar
Butter for pan

Crack the eggs into a medium sized mixing bowl and whisk until the yolks are completely broken up. Then add in the milk, cinnamon, and sugar and mix well. Feel free to add nutmeg or more cinnamon to your liiking. My liking is A LOT of cinnamon, so I get it.

Melt some butter in a frying pan over medium heat.

Spread the cream cheese on one of the slices of bread leaving about a quarter inch margin. You'll probably want it softened, or the bread will break apart. Then place the bananas on top of the cream cheese. Place another piece of bread on top, and pinch the edges to seal it.

Dip the entire sandwich into the gg mixture, covering both sides. Put the sandwich into the hot frying pan and cook on both sides until golden brown.

Cut the sandwich in half diagonally, and serve with a strawberry reduction sauce.

Strawberry Reduction

1/2 cup Fresh strawberries
1 Tbsp sugar
1/2 cup water

Place strawberries, sugar and water in a saucepan over medium-high heat. Stir every once in awhile and make sure to squish the strawberries as they get softer. When most of the water cooks off and you have a consistency you like, pour it still warm over the toast.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...