stuffed french toast

Oh, friends. stuffed french toast. I watched Kelsey Nixon make this on her cooking channel show and it absolutely lived up to how rich and delicious it looked on tv. The lemon zest in the cream cheese mixture adds the perfect amount of tart with the sweet. I was giddy making it and there were many “oh my goodness, this is so gooooood” comments voiced at the breakfast table. Saturday morning breakfast was a happy time. _MG_8681

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Berries and Cream Cheese Stuffed French Toast – Kelsey Nixon, Kitchen Confidence 

1 loaf challah bread, cut into 6 (1 1/2 inch thick) slices

1 (8-ounce) package cream cheese, at room temperature

1/4 cup strawberry jam

1/2 teaspoon grated lemon zest

1/2 cup blueberries, plus more for garnish

3 to 5 tablespoons unsalted butter

1 cup whole milk

3 large eggs

1 tablespoon light brown sugar

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

powered sugar, for dusting

maple syrup, for serving

1 Using a sharp pairing knife, cut a horizontal slit, 1 1/2 to 2 inches deep, into the bottom crust of each slice of bread to create a pocket for the filling.

2 In a small bowl, beat together the cream cheese, jam, and lemon zest. Fold in the blueberries. Spoon about 2 tablespoons of the mixture into the pocket of each slice of bread.

3 Melt 1 tablespoon of the butter and transfer it to a 9 by 13 baking dish. Whisk in the milk, eggs, brown, sugar, vanilla, and cinnamon.

4 In a large, heavy skillet set over medium heat, melt 2 tablespoons of the butter.

5 Working in batches (of however many slices you can fit into your skillet at once), put each stuffed slice into the milk mixture, letting each side soak for about 10 seconds. Add the soaked slices to the hot butter in the skillet. Cook until golden brown, 4 to 5 minutes per side, adding more butter to the skillet as needed.

6 Serve warm, topped with extra blueberries, a dusting of powdered sugar, and some maple syrup.

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