Stuffed French Toast
Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). I also added slivered almonds just for the fun of it, but you don’t have to … unless you want to.
Slice a loaf of bread in 2-inch pieces. You should get about six pieces all together, not including the end pieces. Using a paring knife, cut a deep slit across the top in the middle of each slice, approximately 4 inches long. This will form your “pocket.” Once you’re done, set the bread aside.
Cut strawberries up, put in bowl, and add a little sugar and mix it in. Set them aside and allow the sugar to release its magic.
Next, add jam to the cream cheese and mix both of them until well combined.
Now comes the fun part! Grab a slice of bread and add about a tablespoon (or as much as you like) of cream cheese filling. Personally, I like about 2 tablespoons per slice. Do the same thing with the fresh fruit. Make sure to close the opening by gently pressing the bread together. This will make frying them easier and less messy. Set the filled slices aside.
Now it’s time to make the egg bath. Mix eggs, milk, and cinnamon together until well mixed. Heat your skillet up to medium. Dip sliced bread in the egg wash for about 20 seconds on both sides. Only dip as many slices as you plan on frying. In other words, if your pan can only fry two pieces at a time, be sure to only coat two pieces of bread a time.
Add a little butter to the surface of skillet. This will help prevent the French toast from sticking. (I heart butter!)
Fry each slice for about 3 minutes per side or until golden brown. Remove from heat and serve.
So simple….yet amazingly delicious!!
(Recipe courtesy of Alice Currah….thanks, Alice!)
Jan’s Sticky Cinnamon Rolls
1/2 cup whipping cream
1 cup coarsely chopped pecans
2 loaves (1 pound each) frozen white bread dough, thawed
3 tablespoons butter or margarine, melted
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 cup raisins, optional
In a small bowl, combine confectioners’ sugar and cream. Divide evenly between two greased 9-in. square baking pans. Sprinkle with pecans; set aside. On a floured surface, roll each loaf of bread dough into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Top with raisins if desired. Roll up from a long side; pinch seam to seal. Cut each roll into 12 slices; place with cut side down in prepared pans. Cover and refrigerate overnight. Remove from the refrigerator; cover and let rise until doubled, about 2 hours. Cover loosely with foil. Bake at 375 degrees for 10 minutes. Uncover and bake 8-10 minutes longer or until golden brown. Yield: 2 dozen.
Virginia Scramble Breakfast
- 6 slices Bacon
- 6 Eggs – beaten
- Small can White Corn – Drained.
- 1/4 cup chopped green pepper
- 1/4 cup chopped onion
- 1/4 cup pimentos
- salt & pepper to taste