This is the stuffed french toast I made on Saturday.
The batter was -
2 eggs
1 cup of milk
1/2 cup of sugar
1 teaspoon of vanilla extract
~1 teaspoon of cinnamon, probably less
- all whisked together into a smooth mixture and then set in the fridge. Also, I doubled the proportions above for the quantity I did.
The filling was -
1 block of cream cheese, softened
a slight inadequate amount of chopped up strawberries
~1 teaspoon of vanilla extract
~1/2 cup of sugar
and a little splash of some fruit punch because we didn't have any orange juice
- all mixed up with a spoon until it was sort of smooth.
Then you start heating up a pan or griddle, cut the bread into slices (probably the night before), put the filling between two slices, and then dunk the resulting sandwich into the batter until it feels fairly soaked. Let it drip for a second, and then put it on the hot surface. You should hear it sizzle a little when you do. Cook it for a couple of minutes on each side, until golden, and then remove to a plate and serve.
3 comments
Let me know how it turns out.
Okay, so I tried my hand at the stuffed french toast. First of all, it was a massive pain to buy a Challa loaf. Two different Fry's, an Alberstons, a Fresh and Easy, and a Bakers Wee all did not have any Challa. However I was direct to Karl's Quality Bakery on 19th and Dunlap and they had some. Also, I'm told Karsh's Bakery is super awesome.
Anyways, I made and french toast and it was good.
I increased the batter by 1/2 and it was good.
I also added too much fruit juice, but it was balanced with about a 1/4 package of cream cheese. I ended up at the end with about a half cup of cream cheese strawberry mixture left.
Lastly, I may have cut the Challa slices a little thick because the texture went from the outside ever so slight crisp, to amazing fluffy, to a bit soggy right in the center. If the bread was thinner, then it would have been perfect.
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