Stuffed French Toast is one of those things that I’ve always wanted to try, but never actually got around to doing. During my visits back home to Canada and while on holiday in the US, stuffed french toast was always one of those things on a menu that called my name, yet for some reason I just never ordered it. Then before I knew it, my holiday would be over, and I’d have to fly back to the UK where sweet and yummy treats just don’t make their way onto the breakfast table – it’s just sausages, beans, mushrooms, fried eggs and grilled tomatoes here I’m afraid.
So after baking my first loaf of cinnamon raisin bread I decided it would be the perfect excuse to bake stuffed french toast with. I made my stuffed french toast by cutting extra thick slices of my cinnamon raisin bread, and then making an incision in the bottom of the slice where I could put the filling. I think this is probably the best way of making stuffed french toast, but if you can’t find unsliced loaves of bread, then you can use 2 slices of regular bread, but you’ll just need to be careful not to overfill them with the filling, because it will leak out the sides.
Cinnamon Raisin Stuffed French Toast
4 thick slices of cinnamon raisin bread
6oz (170g) Cream Cheese
1 1/2 Tbsp Sugar
1/2 tsp Cinnamon
2/3 Cup (160ml) Milk
1/4 tsp Cinnamon
1/4 tsp Ground Nutmeg
1 tsp Vanilla Extract
Pinch of salt
1. Using a sharp knife, make a cut in the bottom of each slice of bread and carefully work your way up 3/4 of the way inside so a little pocket forms. Set aside
3. In a shallow container whisk together the eggs, milk, cinnamon, nutmeg, salt and vanilla. Heat a non stick frying pan over medium high heat, and coat with non stick cooking spray or a bit of butter or non stick cooking spray. Pick up a piece of the prepared bread with a fork and lay it flat in the milk and egg mixture. Let the bread soak up a bit of the liquid (approx 30 seconds) before flipping over to soak the other side (again for approx 30 seconds). Place in pan, and cook until golden brown before flipping. Once both sides are cooked, place the French toast on a place and sprinkle with powdered sugar and top with syrup.