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 Stuffed French Toast, but the quickest (and possibly the most delicious) is the one described below.
A Few Tips for Making French Toast
- If you have to eat gluten-free like I do, find a great brand of white gluten-free bread. If you’re able to eat gluten and wheat (lucky you!), I recommend Texas Toast if you can find it.
- 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 bread into the egg bath, you’ll want to make what will look like cream cheese sandwiches (YUM). I use Whipped Philadelphia Cream Cheese because the brand is flawless and the fact it’s whipped means it’ll spread easily. NOW dip the slices into the egg mixture and proceed with the recipe above.
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.