Plus a Cream Cheese Stuffed French Toast Technique
I know the way to my oldest daughter Emily’s heart – a straight shot like an arrow: Stuffed French toast. I think I could convince her to invade a small country after serving her a plate of French toast… a large country if it’s stuffed French toast.
There are endless combinations and options for making French Toast, but the quickest (and possibly the most delicious) is the one described below.
A Few Tips for Making French Toast
- My favorite bread to use is Texas Toast. Everyone has their own bread they swear by, but for me, Texas Toast is the best way to go. Another thing I’m a stickler for is the recipe.
- I’ve found that using an electric griddle is the easiest and most efficient way to make French Toast.
- I use the same recipe for French Toast that I always have. I’ve tried different versions, but always return to the one below. It’s from one of my oldest, dearest, most-used, don’t-know-what-I’d-do-without-it cookbooks, Betty Crocker’s New Cookbook. When I talk to new cooks, the first cookbook I tell them they HAVE to get is this one. Fact is, even if you’ve been cooking for 20 years, you need this cookbook. The recipes are exceptional.
Betty Crocker’s French Toast Recipe
Yield: 8 Slices
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon salt
8 slices sandwich bread or 1 inch thick slices French Bread
- Beat eggs, milk, sugar, vanilla, and salt with hand beater until smooth.
- Heat griddle or skillet over medium-low heat or to 375 degrees. Grease griddle with margarine if necessary. (To test griddle, sprinkle with a few drops water. If bubbles jump around, heat is just right).
- Dip bread into egg mixture. Place on griddle. Cook about 4 minutes on each side or until golden brown.
How to Make Stuffed French Toast
Before dipping the slices of Texas Toast, stuff them with delectable cream cheese. With a very sharp knife, cut each piece of Texas Toast almost entirely in half (making it look like 2 pieces of traditional-size bread). Spread a layer of Whipped Philadelphia Cream Cheese on an inside slice and press the two halves together. NOW dip the slices into the egg mixture and proceed with the recipe above.
In the picture above, I added a little of my homemade whipped topping to the cream cheese to make the filling. Most of the time, I just go with cream cheese. (Apparently on the night I made these, I was completely out of control!)
After placing the Stuffed French Toast slices on a platter, top with either a homemade fruit topping or a can of pie filling (blueberry, blackberry, strawberry, peach…). Top this with homemade whipped topping or whipped topping from a can and (optional) dust the entire production with a little powdered sugar.
This makes a delicious showstopper.
See also: Orange Marmalade Stuffed French Toast
I can’t say enough good things about Betty Crocker’s New Cookbook. When I talk to new cooks, the first cookbook I tell them they HAVE to get is this one. What’s more, even if you’ve been cooking for 20 years, you need this cookbook. The recipes are exceptional. So many of my all-time favorite recipes are from this cookbook. I can’t even tell you how many of these recipes I use again and again and again. My favorite pancake, French Toast, Buttermilk Biscuits, eggs, divinity, peanut brittle, pie crust, hummus, guacamole, white chili, beef stew, and chicken & dumplings recipes are all from this cookbook. And that’s just off the top of my head. Get. This. Cookbook. Today.