Cream Cheese-Stuffed French Toast Recipe
SERVES 9
Serve these flavorful breakfast "sandwiches" with maple syrup, Banana Syrup (see recipe below) or a dusting of confectioners' sugar.
Ingredients:
- 1/3 cup milk
- 1/4 cup (4 tablespoons) unsalted butter
- 3 large eggs
- 1/3 cup freshly squeezed orange juice plus grated zest of 1 orange
- 1/4 cup rum (optional)
- 2 tablespoons freshly squeezed lemon juice plus grated zest of 1 lemon
- 3/4 cup sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 loaves of Italian or French bread baguette, cut into eighteen 3/4-inch-thick slices
- Vegetable oil, for frying
- Cream Cheese Filling (recipe follows)
- Maple syrup or Banana Syrup (recipe follows), for serving
Directions:
- In a small saucepan, heat milk and butter just until the butter melts. Do not boil the milk mixture.
- In a wide deep baking dish, combine the eggs, orange juice, orange zest, rum (if using), lemon juice, lemon zest, sugar, salt, and vanilla extract. Beat with a fork until well blended.
- Slowly pour hot milk mixture into the baking dish with the egg mixture, whisking constantly to prevent eggs from cooking. Whisk until milk mixture has been incorporated.
- Dip the bread slices into the egg mixture, and moisten thoroughly on both sides, being careful not to oversoak bread. Transfer to a plate.
- Pour enough vegetable oil into a large skillet to cover by 1/8 inch. Heat over medium-high heat until oil bubbles when tested with a drop of water. Add several bread slices to skillet and cook for 2 to 3 minutes on one side or until deep golden brown. Flip; continue cooking on other side until deep golden brown and slightly puffy throughout, 2 to 3 minutes. Transfer bread slices to paper towels to drain. Repeat with remaining bread slices, adding more oil if necessary.
- Cover half of the slices of toast with 1 heaping tablespoon of the Cream Cheese Filling. Place the remaining slices on top of the cream cheese-covered ones, forming sandwiches. Serve sandwiches with desired syrup.
*Note: To make the French Toast in advance, place the cooked slices of toast on a baking sheet and freeze just until the slices are firm. Place in an airtight freezer container, seal and store in the freezer for up to 3 months. To reheat, place frozen slices in a single layer on an ungreased baking sheet. Bake, uncovered, in a 400 degree Fahrenheit oven for 10 to 12 minutes or until heated through. Fill and serve as directed.
Cream Cheese Filling Recipe
MAKES ENOUGH TO FILL 9 SANDWICHES
Ingredients:
- 1/2 cup heavy cream
- 1 8-ounce package cream cheese, softened at room temperature
- 1/4 cup confectioners' sugar
- 2 tablespoons dairy sour cream
- 2 teaspoons pure vanilla extract
Directions:
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form.
- Remove whisk attachment and attach the flat beater to mixer. Combine the whipped cream, cream cheese, sugar, sour cream, and vanilla extract in the mixer bowl. Beat until smooth; set aside.
Banana Syrup Recipe
MAKES ABOUT 1 1/2 CUPS
Spoon this syrup atop the Cream Cheese-Stuffed French Toast (see recipe above), waffles, or ice cream for a warm boost of flavor.
Ingredients:
- 2/3 cup packed light brown sugar
- 1/2 cup water
- 2 tablespoons rum (optional)
- 1 1/2 cups heavy cream, at room temperature
- 1/4 cup (4 tablespoons) unsalted butter
- 2 medium ripe bananas, sliced
- 1 teaspoon ground cinnamon
Directions:
- Combine the sugar, water and rum (if using) in a saucepan. Cook over high heat until sugar dissolves, about 5 to 7 minutes, or until the mixture is light golden brown. Remove from the heat.
- Add the cream and stir until smooth. Add the butter, a teaspoon at a time. Blend well.
- Add the bananas and ground cinnamon and stir well. Serve immediately.
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
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