Cream Cheese-Stuffed French Toast

Sumptuous Breakfast Treat Updates Childhood Comfort Food

© Michael Vyskocil

Feb 3, 2008

Cream Cheese-Stuffed French Toast Recipe

SERVES 9

Serve these flavorful breakfast "sandwiches" with maple syrup, Banana Syrup (see recipe below) or a dusting of confectioners' sugar.

Ingredients:

• 1/3 cup milk
• 1/4 cup (4 tablespoons) unsalted butter
• 3 large eggs
• 1/3 cup freshly squeezed orange juice plus grated zest of 1 orange
• 1/4 cup rum (optional)
• 2 tablespoons freshly squeezed lemon juice plus grated zest of 1 lemon
• 3/4 cup sugar
• Pinch of salt
• 1 teaspoon pure vanilla extract
• 2 loaves of Italian or French bread baguette, cut into eighteen 3/4-inch-thick slices
• Vegetable oil, for frying
• Cream Cheese Filling (recipe follows)
• Maple syrup or Banana Syrup (recipe follows), for serving

Directions:

1. In a small saucepan, heat milk and butter just until the butter melts. Do not boil the milk mixture.
2. In a wide deep baking dish, combine the eggs, orange juice, orange zest, rum (if using), lemon juice, lemon zest, sugar, salt, and vanilla extract. Beat with a fork until well blended.
3. Slowly pour hot milk mixture into the baking dish with the egg mixture, whisking constantly to prevent eggs from cooking. Whisk until milk mixture has been incorporated.
4. Dip the bread slices into the egg mixture, and moisten thoroughly on both sides, being careful not to oversoak bread. Transfer to a plate.
5. Pour enough vegetable oil into a large skillet to cover by 1/8 inch. Heat over medium-high heat until oil bubbles when tested with a drop of water. Add several bread slices to skillet and cook for 2 to 3 minutes on one side or until deep golden brown. Flip; continue cooking on other side until deep golden brown and slightly puffy throughout, 2 to 3 minutes. Transfer bread slices to paper towels to drain. Repeat with remaining bread slices, adding more oil if necessary.
6. Cover half of the slices of toast with 1 heaping tablespoon of the Cream Cheese Filling. Place the remaining slices on top of the cream cheese-covered ones, forming sandwiches. Serve sandwiches with desired syrup.

*Note: To make the French Toast in advance, place the cooked slices of toast on a baking sheet and freeze just until the slices are firm. Place in an airtight freezer container, seal and store in the freezer for up to 3 months. To reheat, place frozen slices in a single layer on an ungreased baking sheet. Bake, uncovered, in a 400 degree Fahrenheit oven for 10 to 12 minutes or until heated through. Fill and serve as directed.

Cream Cheese Filling Recipe

MAKES ENOUGH TO FILL 9 SANDWICHES

Ingredients:

• 1/2 cup heavy cream
• 1 8-ounce package cream cheese, softened at room temperature
• 1/4 cup confectioners' sugar
• 2 tablespoons dairy sour cream
• 2 teaspoons pure vanilla extract

Directions:

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form.
2. Remove whisk attachment and attach the flat beater to mixer. Combine the whipped cream, cream cheese, sugar, sour cream, and vanilla extract in the mixer bowl. Beat until smooth; set aside.

Banana Syrup Recipe

MAKES ABOUT 1 1/2 CUPS

Spoon this syrup atop the Cream Cheese-Stuffed French Toast (see recipe above), waffles, or ice cream for a warm boost of flavor.

Ingredients:

• 2/3 cup packed light brown sugar
• 1/2 cup water
• 2 tablespoons rum (optional)
• 1 1/2 cups heavy cream, at room temperature
• 1/4 cup (4 tablespoons) unsalted butter
• 2 medium ripe bananas, sliced
• 1 teaspoon ground cinnamon

Directions:

1. Combine the sugar, water and rum (if using) in a saucepan. Cook over high heat until sugar dissolves, about 5 to 7 minutes, or until the mixture is light golden brown. Remove from the heat.
2. Add the cream and stir until smooth. Add the butter, a teaspoon at a time. Blend well.
3. Add the bananas and ground cinnamon and stir well. Serve immediately.

Cream Cheese-Stuffed French Toast

Banana Syrup

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