Stuffed French Toast for Mother's Day
Sunday, Mary 14 Chef Geoff Blount made stuffed french toast for Mother's Day since it's his wife's favorite.
1/2 cup of milk
1/8 teaspoon of granulated sugar
1/8 cup of orange juice
1 teaspoon of maple syrup
A pinch of cinnamon
8 ounces of softened cream cheese or whipped cream cheese
4 extra thick slices of challah bread
1 cup dices fresh strawberries or another fruit of choice
Strawberry (or other fruit) sliced for serving
Confectioners' sugar for serving
Honey or maple syrup for serving
1.) Preheat griddle to 350 degrees F
2.) In a small bowl - whisk together eggs, milk, orange juice, cinnamon and maple syrup.
3.) Slice thick bread down the middle, but not all the way through!
4.) Stuff the cream cheese and diced fruit in the hole created in the bread.
5.) Oil the griddle over medium - low heat.
6.) Dip the stuffed toast in the egg mixture for a few seconds on each side.
7.) Cook the toast until golden, typically 2-3 minutes per side.
8.) Top with confectioners' sugar, slice strawberries and honey or maple syrup.