Wednesday, June 3, 2015

Stuffed French Toast

As you know, Sunday night around here are Breakfast for Dinner - nights. 90% of the time that means we are too tired and it has been much too long of a day to put too much effort into dinner. So pancakes and eggs it is.

But other nights, when we have some fresh strawberries in the fridge or we are trying to stay together for just a little bit longer before we all separate again, we'll do something special. And one of the wonderful things about breakfast being special is that it is as difficult as a "special dinner". (( and it usually just involves more butter and more sugar))

I had never made Stuffed French Toast before, (truth is, I didn't even really know what it was), I know that IHOP makes it seasonally and I know that I don't ever go there.  Turns out, it is pretty much just a breakfast grilled cheese with cream cheese in the middle. I was worried there was going to be all sorts of crazy "stuffing" and that things were going to get complicated.


2 eggs
1/2 cup milk
1/2 teaspoon granulated sugar

8 ounces cream cheese
12 slices white bread

1 cup sliced fresh strawberries

Butter, for cooking
Maple syrup, for serving
Strawberries, for serving
Powdered sugar, for serving


In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal.

Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberries, or Powdered sugar.