STUFFED FRENCH TOAST (COOK'S ILLUSTRATED)
I haven't tried it yet, but I trust these folks completely. It's from The America's Test Kitchen Cookbook. They said NOT to use lowfat or skim milk. I guess it's the least we can do for their not asking for half-and-half for dipping. Obviously, it's good served with maple syrup, but they also suggest serving with just a pat of butter and a sprinkle of confectioner's sugar. (Yeah....pass that syrup.) This recipe differs from other recipes in that it has a pure cream cheese filling with no fruits or chocolate added in. Might be best for picky eaters.
Provided by Debbie R.
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Microwave the cream cheese (in a large bowl) on high just until softened, 5 to 10 seconds. Check it. You'd be surprised how microwave ovens vary.
- Stir in 2 tablespoons of the sugar and all of the cinnamon and nutmeg. Stir till smooth. Wrap tightly and chill for about 20 minutes.
- Meanwhile, adjust oven rack to the middle position. Heat oven to 200 degrees. Arrange the bread on a rack set over a rimmed baking sleet. Bake it until slightly dry, about 15 minutes. (I would say "or stale bread", but if you're familiar with their exhaustive testing approach, it's best to just trust them and do this step.).
- Spread the cream cheese evenly over 4 pieces of bread. Leave a 1/2-inch at the edges. ( If you do not leave the border clear, it will just come out while cooking and be wasted.) Lightly press the rest of the slices over the top to make 4 sturdy sandwiches.
- Melt 2 tablespoons butter. Whisk it with the milk, egg, vanilla, salt and the remaining 2 T. of sugar. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
- Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more T. of the butter in a 12-inch non-stick skillet over medium heat until it begins to brown, swirling to coat the pan.
- Remove the bread from the batter. Let excess batter drip back in the dish. Lay two sandwiches in the hot skillet. Cook until golden brown on both sides, about 2.5 minutes per side. Transfer to a wire rack and keep warm in the oven. Repeat with the other two sandwiches.
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Imran sK
i-s25@aol.comThis is the best stuffed French toast recipe I've ever tried.
TK Mayzo
m_t@hotmail.comI highly recommend this recipe. It's a delicious and easy way to enjoy French toast.
HiddenMeadow9er
hiddenmeadow9er26@gmail.comThis recipe is a keeper. I'll definitely be making it again and again.
sebseb arega
sebseb_arega27@hotmail.comI've never made stuffed French toast before, but this recipe made it easy. The results were amazing!
Peace Mfana
p_mfana83@yahoo.comThis stuffed French toast is perfect for a special occasion brunch. It's sure to impress your guests.
Tanjiro Kamado
t.k6@yahoo.comThis recipe is a great way to get kids involved in the kitchen. My kids love helping me make the filling and assembling the French toast.
Alicia Sasamba
alicia.sasamba47@hotmail.comI love that this recipe can be made ahead of time. It's perfect for a busy weeknight meal.
Candelaria Avila
avila_candelaria@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The stuffed French toast is so delicious and decadent.
Jara Moni
j.m@yahoo.comI've made this recipe several times and it always turns out perfect. It's a great way to use up leftover bread.
Monica Blodgett
bmonica@yahoo.comThis recipe was easy to follow and the results were delicious. I used a variety of cheeses in my filling, and it turned out great.
Ajoke O your
ajoke-o@gmail.comThis stuffed French toast was a hit with my family! The bread was perfectly crispy on the outside and fluffy on the inside, and the filling was flavorful and cheesy. I will definitely be making this again.