Gourmet French Toast, or “Glorified” French Toast as my mom called it, is fabulously delicious – and entirely bad for you! And really, really easy!
Gourmet French Toast
10 slices of bread, cut in half
4 oz. (half package) of cream cheese, softened
1/2 c. Apricot-pineapple Jam (marmalade or thick flavored syrup will also work)
5 eggs
Splash of milk
Powdered sugar
Beat eggs and milk in a bowl, set aside
Combine cream cheese and jam until few lumps remain.
Spread the cream cheese mixture on one half-slice of bread and top with another half-slice (like a sandwich). Dip the completed sandwich in the egg mixture, coating both sides. Place on greased pan or griddle. Flip over, cooking both sides until the egg is cooked and slightly brown.
Serve warm with sprinkled powdered sugar.
Yield: 10 half-sandwich portions.
My mom used to make this growing up. Its pretty sweet, but not overly rich. When I think about the “bad for you” aspect, I can’t help but wondering if its not better than the classic butter and syrup alternative.
I served mine with blackberries last time (for effect)… too bad I didn’t have any mint leaves lying around. (Oh well, you’ll have to imagine it).
Let me know if you try these and what you think!
On a side note, I just found this link through Hilarie’s blog for a train dress giveaway. Click here to read all about it. Even if you don’t want to enter the giveaway you should go look at how darling the little girl modeling it is.That is all.
Oh, you just cut the bread totally in half? I could see benefits to that. When I’ve made stuffed french toast I usually use Texas toast (super thick and the best for french toast, imo) and just sortof cut a pocket into one side. The only issue with that is you gotta plan ahead and let the cream cheese warm to room temperature, or it’s impossible to “stuff”…although I think letting it warm makes it easier to mix anyway.
I love stuffed french toast. Next time you’re doing it, try adding 1/2 tsp of Almond extract and 1/2 tsp of vanilla for each 4 oz of Cream Cheese. It’s way good!!
Jared – I hope you’re not confused… I don’t try to slice the bread in half with the intent to make it thinner… I think that would just be a crumbly mess. I just cut it in half like I would for making a sandwich… does that make sense?? Dang, I hope I’m not confusing anyone.
The vanilla/almond extract sounds like a good idea too.
Oh no no, I understood ya. I’ve just always done it by cutting a slit in 1 side then stuffing the filling in. But I bet your way is way easier to get smooth coverage over the whole slice.
LOL, ignore my last comment. I DID misunderstand you…then I misunderstood you again, but upon several re-readings and looking at the picture I think I’ve figured it out, lol. So yours are 2 pieces of bread, thick, right? Hence yours being “Gourmet” instead of “Stuffed”. Gotcha. Still delicous!! Just a slightly different configuration! haha.
Can’t you just make me a plate 🙂 he he It looks really yummy
Ha! Yes, Jared – 2 pieces of bread thick. That would have been a much easier explanation to begin with. Glad to set things straight!
I think I would die fat and happy if I could eat this everyday for breakfast!!!
Oh wait..I just drooled on my keyboard. 🙂