CREAM CHEESE STUFFED FRENCH TOAST
Ingredients
- 12 PIECES SLICED BRIOCHE BREAD
- 8 OZ CREAM CHEESE, 1/3 LESS FAT SOFTENED
- 1/3 CUP POWDERED SUGAR
- 1 TABLESPOON VANILLA EXTRACT
- 3/4 CUP SKIM MILK
- 1 TEASPOON WHITE GRANULATED SUGAR
- 1 TEASPOON CINNAMON
- 2 LARGE EGGS
Instructions
- COMBINE SOFTENED CREAM CHEESE, POWDERED SUGAR AND VANILLA UNTIL FULL BLENDED, YOU CAN WHIP WITH A HAND BEATER OR STAND MIXER TO MAKE IT FLUFFY!
- IN A SHALLOW BOWL, WHISK EGGS AND ADD IN CINNAMON, SUGAR, AND MILK. WHISK UNTIL FULLY COMBINED.
- SPREAD MIXTURE ON 6 PIECES OF SLICED BRIOCHE BREAD EVENLY. SANDWICH TWO PIECES TOGETHER (ONE WITH CREAM CHEESE SPREAD AND ONE WITHOUT), SET ASIDE.
- DIP BRIOCHE SANDWICHES WITH CREAM CHEESE FILLING INTO EGG MIXTURE. DIP QUICKLY TO COAT BOTH SIDES BUT DON'T LEAVE IN MIXTURE FOR TOO LONG OR IT WILL GET TOO SOGGY. WORK GENTLY WITH THE SANDWICHES AS WELL.
- USING A SKILLET OR FLAT PAN, COAT WITH COOKING SPRAY. COOK SANDWICHES ON MEDIUM UNTIL GOLDEN BROWN ON EACH SIDE AND RAW EGG MIXTURE IS COOKED.
- GARNISH WITH POWDERED SUGAR, MAPLE SYRUP AND BLUEBERRIES. WHIPPED CREAM OR VANILLA ICE CREAM WOULD TAKE IT ANOTHER LEVEL!
Notes
SLIGHTLY ADAPTED: YELLOW BLISS ROAD