Sunday, March 22, 2009

Stuffed French Toast

Sorry for the silence. Life has been busy around here! Plus, on my monthly grocery shopping day I got sick and you wouldn't believe how difficult it was to work in another grocery shopping day this month. Sheesh! So, the menu has been, uhm, uncreative, to say the least. However, I have done a few worthwhile domestic things.

Here's a Saturday morning treat that I enjoyed the other week:

The first time I made this I used a recipe from America's Test Kitchen - and, I didn't think I'd ever say this, but I figured I could improve upon the one they had and indeed I did (in my opinion anyway.) Theirs was a bit too time-consuming for french toast - and too sweet.

So, here's my version:

very lightly toast two slices of bread.

In a small bowl mix together 2 tbs cream cheese with a dash of cinnamon. Spread cream cheese mixture on one slice of bread - put the other on top to create a sandwich.

In a large flat bowl (big enough for a slice of bread) mix: one egg, one Tbs flour, one Tbs water, dash of cinnamon, and a dash of nutmeg. Soak "sandwich" in egg mixture - about a minute on each side.

In a skillet melt 1 tbs butter over med heat. Remove toast from egg mixture - let excess drip off - fry sandwich on each side until brown. (about 1-2 minutes per side)

Serve with butter, real maple syrup (it makes a difference!), and a dusting of powdered sugar. Yum!

Also - I have a new book which I'm sure I'll be using soon! My birthday is the 25th - but my family celebrated early as my brother, Michael, was in town from AZ. My parents gave me this:

One thing I love about this particular book is that it tells stories with the recipes - they're all "lost" American recipes. Very cool.

Michael also gave me a subscription to one of ATK's magazines. (Cook's Country) so I'm going to have all sorts of recipes to try out!


  1. I adore French toast. I mean adore! When I was about four years old, I believed that when children in France wanted toast, their mothers had to go through all of that trouble to make French toast; I thought they did not have toasters. Anyhow, I subscribe to Cook's Country and to Cook's Illustrated, ATK's other magazine, but I'm sure you knew that. I enjoy both magazines. I passed the current copy of Cook's Country that you placed in my mailbox along to Kelly Bohannon. You said that you had inadvertently received two copies; I hope you don't mind. Kelly likes to cook, too, but not as much as you and I do.

  2. Just so you know, I posted the same comment twice; the first I posted using my name instead of my blogger name. I though I could delete the first and keep the second, but I couldn't.

  3. Oh my that looks so yummy. I'm having to hide the screen from my hubby, because I'm sure if he gets sight of this he'll HAVE to have me make some.

    I received a copy of Cook's Country recently in the mail. It looks nice. I enjoyed reading the articles that accompanied the receipes. I can't afford the subscription, so I'll just have to use their website for now.

    Happy Early Birthday !

  4. That French Toast looks YUMMY!

    Happy Early Birthday!

  5. You only grocery shop once a month? I'd love to know your strategy -- I shop for one and I go at least once a week for produce and stuff. And most sales are weekly!

  6. I was surprised by the fact that you only shop once a month, too. How do you make your produce last? Mine look dull in a week, and gross by two weeks.

    I had never thought to put cream cheese with French toast, but that sounds delicious! Thanks for the idea!

  7. Can I just tell you it took me ten minutes to read your post - I couldn't tear my eyes off the French Toast picture!! I just ate, and my mouth thinks I'm starving now, thank you very much! LOL

  8. Ooooh, I love that kind of French toast-- it's the only kind I've ever really liked. If you want to, you can add some jelly to the cream cheese in the "sandwich". My girls also like it when I cut the sandwiches into different shapes with biscuit cutters (I have heart and flower shaped ones), an idea I got from Rachael Ray.