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  • Writer's pictureTommy Centola

Stuffed French Toast

Let's focus on the first meal of the day this week. I like French Toast as much as pancakes and waffles. Since it's not my wife's favorite, I don't make it as often as I would like to. Here's a little twist on a traditional recipe.

1 pound French bread

8 ounces cream cheese, softened

1/2 cup powdered sugar

4 eggs

1/4 cup Irish cream or any flavor liqueur

2 tablespoons butter

Syrup, fresh fruit or jam for serving

Slice French bread on a bias (slant), giving each side of the slice a mice surface area. Lightly toast 1 side of each piece of bread. Beat cream cheese and powdered sugar together; spread on half of the toasted slice of bread and make sandwiches with these and remaining pieces of bread. Set aside.

Beat eggs and liqueur together in a small bowl. Melt butter on a griddle or skillet over medium-low heat. Briefly dip sandwiches in egg mixture and place on the griddle. Brown on both sides, serve warm with syrup, fresh fruit, or jam.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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