Cranberry-Cream Cheese Stuffed French Toast*
Mmm, breakfast for dinner! Fresh fruit or cooked compotes make a good topping for French toast, but they work even better as a filling. With a stuffing of cranberries, or other fruits, you can start with lofty slices of bread but maintain a moist centre through the cooking process.
Ingredients (Serves 4)
|1||loaf white bread or brioche, unsliced|
|1/4 lb||cream cheese, softened|
|3 tbsp||granulated sugar|
|1/4 tsp||almond extract, optional|
|1||15-oz can jellied whole cranberry sauce|
|1¼ cups||whole milk|
|1 tsp||pure vanilla extract|
|Warm maple syrup|
- Preheat oven to 300°F. Butter a baking sheet. Cut bread into 8 equal slices about 1-inch thick.
- Mash cream cheese with 1 tablespoon sugar and almond extract (optional) in a medium bowl. Stir in cranberries and add more sugar if flavour is too tart. The mixture should be thick and chunky.
- In a shallow dish or bowl, whisk together milk, eggs, 1 tablespoon sugar, vanilla, and salt.
- With a serrated knife, cut a pocket into the side of each piece of bread, carefully slicing into but not through the bread. Spoon equal portions of the filling into each slice. Dunk the stuffed bread slices into egg mixture and soak them for several minutes, turning if needed to coat evenly, until saturated (but not falling apart).
- Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large heavy skillet over medium heat. Briefly cook the French toast in batches until golden brown and lightly crisp, turning once. Place the first slices on the baking sheet and keep them warm in the oven. Continue cooking the remaining slices, adding more butter and oil as needed. When all of the French toast is ready, dust it with icing sugar, sprinkling it through a sieve. Serve immediately with maple syrup.
*Find this and other great recipes in…
A Real American Breakfast
By Cheryl Alters & Bill Jamison
Remember when breakfast was the most important meal of the day? A Real American Breakfast offers 275 breakfast recipes, from traditional classics, regional favorites to ethnic-inspired dishes, all served with a side dish of culinary history from award-winning, best-selling authors Cheryl Alters Jamison and Bill Jamison.
*This recipe has been adapted from its original.