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Stuffed French Toast

For each person being served:

2 thin slices sandwich bread
4 Tablespoons softened or whipped plain cream cheese
2 Tablespoons crushed fruit (see below) or fruit preserves
1 egg
butter for frying

Spread each slice of bread with softened or whipped cream cheese.  Spread half the slices with crushed fruit or fruit preserves, then make sandwiches of each two slices.  Cut in half diagonally.

Beat eggs thoroughly and pour into a shallow pan.  Put French toast sandwiches into the pan and let sit for about five minutes.  Turn over and let the other side soak up the eggs, letting them stand for about 15 minutes.

Melt butter in large frying pan and add sandwiches, toasting on medium heat until each side is golden brown.  Serve hot with more crushed fruit or syrup.


Crushed Fruit

1 fresh kiwi
1 fresh nectarine
3/4 cup fresh strawberries, washed and hulled
3/4 cup granulated sugar

Put all fruit into the blender and blend for a few seconds.  Add sugar and continue to blend, allowing it to remain slightly lumpy.  Store in freezer and use like freezer jam, or use as fruit sauce over French Toast, ice cream, crepes, etc.

Dorothy & Jay Harris - Copyright 2004-2010