Stuffed French Toast
I have been perfecting this recipe for awhile. I use my regular french toast dip and then add whatever flavor jelly or jam I am in the mood for.
I have been perfecting this recipe for awhile. I use my regular french toast dip and then add whatever flavor jelly or jam I am in the mood for.
- Carbohydrate 80.1759870673077 g
- Cholesterol 554.98 mg
- Fat 21.3291685096154 g
- Fiber 2.84142504945856 g
- Protein 21.6376586538462 g
- Saturated Fat 8.21063317307692 g
- Serving Size 1 1 Serving (303g)
- Sodium 644.885653846154 mg
- Sugar 77.3345620178492 g
- Trans Fat 3.41185388461539 g
- Calories 602 calories
Step-by-step
- On work surface lay out bread in a grid.
- Take a tablespoon of each the cream cheese and your favorite jelly or jam and put it in the center of each slice of bread.
- So that 4 slices have cream cheese and four slices have the jelly.
- Take a knife and spread out the cream cheese and jelly just to the sides of the bread.
- Make a sandwich out of a cream cheese side and jelly side.
- So you are left with 4 sandwiches.
- Mix Eggs, milk, vanilla, cinnamon and nutmeg together in a medium sized bowl.
- Coat each sandwich in the egg mixture and grill on a griddle coated in melted butter over medium high heat until each side is golden brown.
- Serve with syrup or eat as is.
How does the cook know when thick, custard-soaked bread is actually cooked through the center rather than just browned on the exterior? Stuffed French toast requires careful temperature management because the inner layer of cream cheese and fruit preserves insulates the middle. Cook these sandwiches over medium-high heat with melted butter to ensure the exterior reaches a deep golden brown while the interior warms thoroughly.
- Watch for the crust to turn amber in about three to four minutes per side before flipping.
- Press the center gently with a spatula; firm resistance indicates the eggs inside the bread have fully set.
- Swap standard dairy milk for unsweetened almond milk and use vegan cream cheese to easily adapt this dish for plant-based diets.
- Keep cooked portions in a warm 200 degree oven on a wire rack while finishing the remaining batches to retain crispness.
Adjusting the heat downward prevents burning before the middle thaws. Proper spacing on the griddle guarantees even heat distribution across every surface.
