Grocery Lane: Full Of It

September 13, 2012

Full Of It

If you want a fancy twist on a weeknight “brinner” (breakfast for dinner) boy do I have the recipe for you.

Stuffed French Toast always sounds so fancy when I see it on breakfast/brunch menus; but it really couldn’t be easier. The stuffing possibilities are endless and the combinations are delicious.

Possible stuffing ingredients:

dark chocolate chips
cream cheese (plain, strawberry, cinnamon sugar, honey-walnut)
peanut butter
fruit jelly or preserves
chopped walnuts
Nutella/Biscoff Spread

I guarantee this recipe/method will be a crowd pleaser anytime of day; breakfast, noon or night. I know my taste tester was pretty happy with the result.

Our SFT last night was full of it – cinnamon cream cheese and peanut butter that is!

Stuffed Cinnamon Cream Cheese and PB French Toast

Print this recipe!

8 slices of cinnamon toast (regular bread would work also)

4 eggs

1/2-3/4 C milk

1 t vanilla extract

2 t cinnamon

4 T peanut butter

4 T cinnamon sugar cream cheese*

*I make my own with reduced fat cream cheese, but you could use premade.

Directions:

Start by making an assembly line by laying out the bread slices. Spread peanut butter on four slices of bread (1 T on each slice) do the same with the cinnamon sugar cream cheese on the other four slices (1 T on each slice) and combine one slice of each to make a sandwich.

In a medium bowl, or shallow dish add 4 eggs, milk (if you like your custard a little more milky, add 3/4 C of milk; if you prefer it a bit more eggy to dip the bread in, add 1/2 C – I never measure, I just eyeball it), cinnamon and vanilla extract and whisk to combine.

Heat griddle or pan over medium heat and spray with nonstick spray.

Dip each “stuffed sandwich” into the egg/milk mixture and submerge until each side is coated with the liquid. place on the griddle and cook for about 3-4 minutes per side or until golden brown. Let rest for about 5 minutes before serving so the yummy flavorings inside don’t run out.