Stuffed French Toast

-


Just had to share my lovely breakfast with you.

Chances are if it's cold outside, or if it's morning at your house, or you've had a stressful day, night , or whatever. You probably deserve a treat. So brew some good gourmet coffee and treat yourself right.

I had mine because it's cold and it's morning, and because this is what my hubby wanted for his supper last night and it made me hungry for it.

It's easy, and I have found it's the tastiest with the Pepperidge Farms specialty breads.


These are most if the ingredients. I had forgotten about the cinnamon, powdered sugar and maple syrup when I took this picture.

Not the kind of breakfast you'd want to indulge in every day, or even week, but now and then it's okay, right? At least that's what I'm hoping. Just walk that extra mile today. ☺

1 egg
1/8 cup milk
½-1 teaspoon ground cinnamon

Combine in a small bowl and beat with a fork until well mixed.



2 pieces Pepperidge Farms Swirl Bread of your choice
whipped cream cheese
jam of your choice

Spread a good layer (might as well do it right if you're gonna eat this kind of breakfast anyway) on two pieces of swirl bread.


Put together and dip into egg mixture and allow to soak for a little.


Turn and allow the other side to absorb the mixture.

Melt butter in the center of a griddle.


Place the bread over the butter and allow to brown for a minute or two.


Whatever it takes to brown it to your satisfaction. Turn and brown the other side.


When it's finished dust with powdered sugar.


Cut in half and serve with maple syrup.


Mmmm, it was delicious!

Linking to:
The Charm of Home
Debbies Newbie Party


Be Blessed!

Comments

  1. AnonymousDecember 8, 2010 at 7:11 AM

    Hi Martha, I love reading your blog,I especially enjoyed reading the one on making dressing(stuffing) I also grew up in Holmes Co.(walnut Creek) but have lived in Daievess Co. IN for 34 yrs.so have changed some of my cooking over to IN recipes but my 4 children all love "OH" dressing. I found your blog from your MIL blogs & love all of them!

    ReplyDelete
  2. MarthaDecember 8, 2010 at 8:38 AM

    Thank you! I'm glad you enjoy the recipes!

    ReplyDelete
  3. Decor To AdoreMarch 11, 2011 at 8:15 AM

    Oh my YUM! :)

    ReplyDelete
  4. The Charm of HomeMarch 12, 2011 at 1:29 PM

    Okay, This was fabulous! I just made French Toast for the teens this am and they would have loved this! I usually have everything to make it too. What a great recipe! Thanks for linking it up!
    Sherry

    ReplyDelete
  5. Calypso In The CountryMarch 13, 2011 at 10:03 PM

    Sounds delicious - and my kids would just love it!

    ReplyDelete
  6. Jane@Cottage at the CrossroadsMarch 13, 2011 at 11:15 PM

    I love IHOP's stuffed French toast! Can't wait to try this recipe. Looks fabulous!

    ReplyDelete
  7. Yvonne@StyleBurbMarch 14, 2011 at 10:23 PM

    That looks delicious! My mother-in-law makes a version of this french toast for her Mother's Day brunch using strawberry cream cheese, but I like the idea of using jam. Great tip! I'm visiting from Debbie's newbie party.

    ReplyDelete
  8. Amanda- Eating in WinnipegApril 18, 2011 at 10:10 AM

    what a great idea! i never thought of that, thanks so much for sharing! i am totally going to try this!

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more