Stuffed French Toast
- 1 * 1 loaf French Bread
- 3 * 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
- 1/2 * 1/2 packages Cream Cheese (4 Oz), At Room Temperature
- 2 * 2 whole Eggs
- 1 * 1 Tablespoon Cinnamon
- 1/2 * 1/2 cups Skim Milk
- 2 * 2 Tablespoons Butter
Heat skillet or electric griddle to 325 to 350 degrees.
Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.