Although Easter doesn’t have the same type of hype surrounding it as Christmas does, I love it because it signifies spring coming. It also means that I’ll be spending some nice time with my parents, eating my mom’s unbelievable food. Every year, for brunch, my mom makes stuffed French toast. The first time I ate this stuffed French toast it changed my life. I mean…it’s incredible. I’m steering off course a bit and going a totally unhealthy route with this blog post, but some days call for a little indulgence. Plus, it’s super easy to make. This recipe comes from the cookbook of a woman that lived on my Aunt and Uncle’s street.
Ellie Deaner’s Stuffed French Toast
- 8 ounces of cream cheese
- 2 tablespoons of sugar
- 1 teaspoon of vanilla
- 1 ½ cupes of milk or all-purpose cream
- 6 eggs
- ¼ to ½ teaspoon of nutmeg
- 3 tablespoons of butter
- 1 loaf of challah bread (not braided), sliced
- Beat cream cheese, sugar and vanilla until fluffy.
- Cut challah slices into quarters and spread the cream cheese mixture on half of the challah pieces. Top with remaining pieces to make a little sandwich.
- Beat milk/cream, eggs, nutmeg and butter together.
- Dip the “challah sandwiches” into the egg mixture and then fry in hot butter until golden.
- Turn and fry on the other side until golden.
- Serve French toast with butter and syrup.
Makes 6 servings.