My cyber-friend, Lisa and her sister Lana, co-host this blog carnival where a lot of people get together and post recipes, kitchen tips and other kitchen-related things. It is a lot of fun...pop on over and join us.
For this installment of Tempt My Tummy Tuesday, I made Stuffed French Toast.
It was really good...though there are a few changes I would make...SO, I will post the recipe of what I will do next time.
STUFFED FRENCH TOAST
small cream cheese (softened)
apricot preserves (or any other flavor)
nonstick cooking spray
1 - 1/2 cups milk
1/2 tsp cinnamon
3 egg yolks
3 tbsp. brown sugar
In bowl, stir together cream cheese and apricot preserves. It doesn't have to be fully incorporated. Just be sure you get bits of both in each piece of toast.
Slice your French bread in thick slices. It needs to be thick enough to split in the center and stuff with the cream cheese apricot mixture. Stuff the bread.
Whisk together the milk, cinnamon, egg yolks and brown sugar. (If you use entire eggs, the toast will be a bit too moist and will tasty "egg-y.")
Put the toast in the egg mixture...only about 10-20 seconds per side.
Place toast in a HEATED griddle or skillet that has been sprayed with nonstick cooking spray. Leave on one side until golden. Turn over and brown on other side. Serve with syrup.
In this picture, you can see that my bread is sliced and split and ready to stuff with my cream cheese and apricot preserves. I would use a "tighter" baguette. There was too much bread in the center...if that makes sense. I think a denser loaf would have worked better. (some of the bread was not sliced as thick as my kids wouldn't have eaten the "fancy" bread...so I did also make plain French toast.)