Anyways, here is my yummy cream cheese stuffed french toast to make your Monday bright:-). As if we haven't eaten enough sweets already! French toast is one of my favorite breakfast staple and nowadays, it's hard to find a good place that serves the best french toast. Most of the time, I get so disappointed. So I just make mine at home. At least, I can control what goes in it.
I drew from inspiration from the Mascaporne Stuffed French Toast we had at Cuba Libre.
Up to this day, I still dream about it. Although, I did not have nay Mascaporne Cheese when I was making this, nor slivered almonds. I made use of what I have in the fridge as always:-)
|Contessa's Cream Cheese Stuffed French Toast|
What you need: four loaves of white bread (or any kind of thick slices of bread you have), half and half, 3 eggs, cinnamon, vanilla, honey, sugar, Neufchâtel cream cheese ( which is softer), berry preserves, blueberry, maple syrup and lemon juice.
In a shallow baking bowl, combine three eggs, two cups of half and half (you can eye ball it as well, as long as there is enough to drown the bread), dash of cinnamon, one teaspoon of honey, one teaspoon of vanilla, and two teaspoon of sugar. Mix together.
In a separate small bowl combine cream cheese and two table spoon of berry preserve (or any kind of fruit preserve you have). Then take this mixture and spread it to your bread and make a sandwich.
Take that sandwich and dip it into your milk mixture.
For the meantime, boil one cup of blueberries and one half cup of grade a maple syrup. Let it simmer for three minutes, and add one table spoon of lemon juice. Set aside.
Heat butter in the pan and brown your cream stuffed french toast on each side and pour your blueberry syrup on top. Enjoy!