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
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!!!