This is one of Scott's favorite. It takes a while to prepare. (see bottom of recipe for variation - so yummy!!)
1-2 loaves of French bread (best if it is a day old) - should get 6-7 pieces out of each loaf
Cut bread into thick slices (about 2-2 1/2 inches). Cut a slit in each slice starting at the top going to about 1/2 way down - but don't cut completely through. You just need a big enough slit to add the filling.
FILLING:
8 oz. cream cheese (softened)
Powdered sugar
Milk
In a mixing bowl put the cream cheese. Start with about 1/8 cup of powdered sugar and a little bit of milk. Mix. I just keep on adding powdered sugar/milk until it the taste I like. Make sure and don't add too much milk, you don't want it runny.
Once the filling is done, with a spoon scoop up some of the mixture and put it in the bread. Once you have done all the slices, make a egg/milk mixture to dip the slices in. (2 eggs, 1 T cinnamon, 1/2 c milk) (I now love to add either vanilla or almond extract to the egg/milk mixture) Dip the bread slices and then cook on LOW heat with 1-2T melted butter until both sides are brown. You want to cook them nice and slow since they are so thick. Top with butter, syrup and powdered sugar.
Variation:
*Mix: 3 T jelly/jam with 4 oz. softened cream cheeese
*Cut up some fresh strawberries (or other fruit would be good too) into small cubes or slices and add a little sugar. Let sit for a little while to thicken up.
*Add to bread and cook as stated above.
*Top with powdered sugar, butter and syrup.
CRISPY FRENCH TOAST
Really good. It was a nice change from the normal french toast.
1 cup milk
4 eggs
1 tsp vanilla
1/8 tsp nutmeg
3 Tbsp sugar (didn't use - still tasted good)
1 loaf cut into 1" sliced of sourdough or French bread
Cornflakes, crushed (used multi-grain, Bran flakes would work too)
Melted butter
Combine milk, eggs, vanilla, nutmeg and sugar. Dip bread slices in milk mixture and roll in crushed flakes. Put in buttered skillet over low heat and brown 5 minutes on each side. Makes approx. 11 slices.
FRENCH TOAST STRATA (see variation at bottom)
We had this over Thanksgiving at the Stewart's. We also ate the Sausage and Apples (see breakfast side dishes). Yummy! If making it just for us I 1/2 the recipe and make in small pyrex dish. Just enough for dinner with left overs.
1 1# loaf unsliced french bread
1 8oz. pkg cream cheese
8 eggs
2 1/2 cups milk, light cream or half-and-half
6 T butter or margarine, melted
1/4 c. maple syrup
Butter a 9x13 glass pan. Cut bread into 1/2" cubes (should end up w/12 cups). Spread 6 cups of bread cubes in pan. Top with cream cheese cubes, then with the remaining bread cubes. In a blender,mix together eggs, milk, melted butter and syrup till well combined. Pour evenly over cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2-24 hours. Remove plastic wrap and bake in a 325 oven for 25-40 minutes or until center is set and edges are lightly golden. Let stand about 10 minutes before serving. Excellent served with Apple Cider Syrup (see below).
Variation: Before baking can add 1/4 c. slivered almonds and 1/2 c. fresh or frozen blueberries.
APPLE CIDER SYRUP
Don't make early - it jells ups.
1/2 c sugar
4 tsp cornstarch
1/2 tsp cinnamon
1 cup apple cider or apple juice
1 Tbsp lemon juice
2 Tbsp butter
In a small saucepan, stir together the sugar, starch and cinnamon. Then stir in the apple cider and lemon juice. Cook and stir over medium heat until thick and bubbly. Then cook and stir for 2 minutes longer. Remove saucepan from heat and stir in the butter till melted. Makes about 1 1/3 cups. Perfect for one strata.
CARAMEL APPLE FRENCH TOAST
Yummy! We really liked this. The apples made it so good. This would be really great with a glass of egg nog around Christmas time.
1 C. brown sugar
1/2 C. butter
2 Tbs. corn syrup
1 C. chopped pecans
12 slices thick-sliced sweet French bread
1-8 thinly-sliced & peeled apples
6 eggs
1 1/2 C. milk + 1 1/2 C. half and half
1 Tsp. vanilla
Nutmeg and cinnamon to taste
Combine brown sugar,butter, and corn syrup in saucpan. Cook over medium heat stirring constantly. Pour into 9x13 glass baking dish(make sure you PAM spray this). Sprinkle with chopped pecans. Place 1 layer of French bread on syrup mixture and pecans. Top with apples(as many as desired). Combine eggs,milk & half-n-half and vanilla in a blender. Pour half of the mixture over the first layer. Place a second layer of bread over apples and cover with remaining egg mixture. Cover with plastic wrap and refrigerate over night. Sprinkle with cinnamon and nutmeg and bake uncovered 50-60 minutes at 350 degrees. Serve each person 1 double layered serving and top with whipped topping(optional).
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