Stuffed French Toast

Stuffed French Toast

Whenever I make this dish I remember a Winter brunch in the park with friends. It was February and cabin fever led to the idea to meet up in the park for brunch. We cooked everything over the grill or on a camp stove. It was pretty cold. We still had a great time. I made this French toast and it was a big hit. It’s even more fun when you are cooking inside. Around the holidays I seem to have more company for breakfast and brunch and I almost always make this version of French toast. You can stuff the bread the night before and keep it in the fridge until ready to cook which will save you time in the morning. 

Stuffed French Toast

 1 (8 oz.) package cream cheese, softened

1 t. vanilla

1/2 c. chopped nuts

1 16-oz. loaf French bread

4 eggs

1 c. whipping cream or half and half

1 t. vanilla

1/2 t. ground nutmeg

Mix together cream cheese, vanilla and nuts. Set aside. Cut bread into 10-12 1 1/2 inch slices. Cut pocket in each slice and fill with 1 1/2 T. filling. Combine eggs and whipping cream with remaining vanilla and nutmeg. Use tongs to dip the bread, taking care not to squeeze out the filling. Cook toast on lightly greased griddle until browned on both sides.  Keep toast warm in oven until ready to serve. Serve with maple syrup, warmed preserves or powdered sugar. Makes 10-12 slices.