As reprinted from
Cook's Country Magazine. See notes at the bottom for flavor variations.
Serves 4 - See note at bottom.
6 ounces cream cheese, softened
3 tablespoons sugar
1/4 teaspoon cinnamon
8 slices of good-quality sandwich bread
1 large egg
1 cup cold water
1/2 cup all-purpose flour
1 teaspoon vanilla extract
4 tablespoons unsalted butter
Maple syrup for serving
Combine cream cheese, sugar, and cinnamon in medium bowl.
Spread on 4 bread slices. Top with remaining bread slices, pressing down gently, forming 4 sandwishes.
Combine egg, water, flour, and vanilla in a shallow pie plate.
Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Dip both sides of 2 sandwiches in batter and place in skillet.
Cook until deep golden brown on both sides, about 3 minutes per side. Repeat with remaining bread and batter.
Cut into triangles and serve immediately with maple syrup.
Blueberry Cobbler French Toast:
Reduce cream cheese to 4 ounces ans substitute 3 tablespoons blueberry jam for 2 tablespoons of the sugar.
Apple Pie French Toast:
Reduce cream cheese to 4 ounces ans substitute 3 tablespoons apple butter for 1 1/2 tablespoons of the sugar.
Apricot-Almond French Toast:
Reduce cream cheese to 4 ounces ans substitute 2 tablespoons apricot jam for 2 tablespoons of the sugar and 1/8 teaspoon almond extract for the cinnamon.
Chocolate Chip French Toast:
Reduce cream cheese to 4 ounces ans substitute 1/4 cup semi-sweet chocolate chips for 1 1/2 tablespoons of the sugar. Omit cinnamon.
* Note - My experience is that this will actually make about 6 servings if cream cheese spread is not too thickly spread on bread.
Enjoy!
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Topic: [Recipe] Stuffed French Toast (Read 125 times)