The BEST Stuffed French Toast

Colette Z

By
@cocointhekitchen

Breakfast on the weekends is a special occasion, like a vacation at home, because it gives us a chance to slow down and be lazy.

A recent road trip inspired this recipe. See for yourself how delicious it is!


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Serves:

4

Prep:

15 Min

Cook:

15 Min

Ingredients

8 slice
sourdough bread
4 Tbsp
cream cheese
4 Tbsp
apricot jam
4 slice
russian ham
1/2 c
milk
2
eggs
1 tsp
vanilla
1/2 tsp
lemon zest
3 Tbsp
butter

Directions Step-By-Step

1
Spread about 1 tablespoon of cream cheese onto a slice of sourdough, then 1 tablespoon of apricot jam onto another slice. Sandwich the two slices together and set aside.
2
Repeat the process.
3
Store sandwiches in a plastic bread bag and chill in the fridge overnight or at least 15 minutes.
5 minutes in the freezer if you're in a hurry to eat!
4
In a shallow dish, beat eggs and combine with milk, vanilla and lemon zest.
This is what I call the custard.
5
Add butter to a nonstick pan and heat on medium.
Use two pans if all 4 sandwiches will not fit onto one.
6
Remove the sandwiches from the fridge/freezer and remove from the plastic bag.
Dip a sandwich each side in the custard and gently lay onto the pan,
taking care not to splatter any hot butter.

Repeat the process and cook the sandwiches 2 minutes on each side.
7
Serve warm with Grade B maple syrup and freshly brewed tea and or coffee.

About this Recipe

Other Tags: Quick & Easy, For Kids
Hashtags: #Cream, #cheese, #toast, #Egg