Thursday, January 22, 2009

STUFFED FRENCH TOAST


~ Michaela Johnson

1 uncut loaf french bread or any bakery bread, preferably with a soft crust
8 oz. cream cheese
1/2 c. strawberry jam
1/2 c. powdered sugar
4 eggs
2 c. milk
1 T. sugar
1 t. vanilla
cinnamon and/or nutmeg

Preheat oven to 350 degrees, unless preparing in advance. Grease 9x13 pan. Slice french bread by making a half slice and then a complete cut, alternating through the loaf so each slice has a "pocket". Mix cream cheese, strawberry jelly, and powdered sugar. Set aside. Mix eggs, milk, sugar and vanilla. Set aside.

Spoon cream cheese mixture into the half slice, or pocket, of each slice of bread. Then dip the stuffed slice into the egg mixture and place in pan. Repeat until all the bread and cream cheese mixture has been used. Pour remaining egg mixture over bread slices in pan. Sprinkle with cinnamon or nutmeg. Cover and bake for 30-45 minutes or until golden brown and set. May uncover for final minutes of baking time to brown.

Notes: You can use any size pan you wish, but I get about 10-11 slices of bread and fit them all in a 9x13 pan. My slices are about one inch wide, except the ends, which are wider. The slices should lay in the pan like a row of dominoes that tipped over. I make three short rows of slices from one horizontal side of the pan to the other. This can be made in the evening, refrigerated overnight and baked the next morning. It's great plain, but I think it would be phenomenal with a berry syrup. We've used pureed fresh strawberries instead of jam and actually like it better that way. I skip the sugar in the eggs because the jam and powdered sugar already make it so sweet.

2 comments:

Mathia Family said...

Oh my goodness, I don't think this could sound more amazing.. maybe I'm just hungry, but YUM! I'll have to try that one soon. ;)

Mathia Family said...

It's in the oven right now. :)