If you can make a sandwich, you can make stuffed and crusted French toast. In fact, a peanut butter and jam sandwich made into French toast is quite good.
To make stuffed French toast, you literally make a sandwich, dip it into your egg batter, and fry it on the griddle. It’s that simple. The magic is in the fillings. You can use acream cheese fillingand fresh fruit.
You can usejam. We usually usepastry fillings, oftenBavarian cream, to make fillings like strawberries and cream.
You cook your stuffed French toast exactly as you do “regular” French toast except that you turn the heat down and cook it longer so that the heat drives through both slices of bread.
When making stuffed and crusted French toast, after dipping your sandwich in egg batter, you dredge it in chopped nuts or coconut. I’m sure there are other things you can dredge your French toast in.
In our cooking class, we dredge French toast in acandied toasted coconut topping. The sugar in the coconut melts creating a crunchy coating. By the way, in this same class we make pecan crusted French toast filled with either a cherry or raspberry filling paired with Bavarian cream or cream cheese filling. We simply squeeze some of the fruit filling with some of the cream filling on the bread before sandwiching the two bread slices together. See all of our pastry fillings. You can make breakfast exciting.
Pecan Crusted French Toast with Cherry Cream Cheese Filling
You can make this stuffed and crusted French toast either with pre-made pastry fillingsor from scratch using cream cheese and jam for your filling. The scratch recipe follows.
Ingredients
4 ounces cream cheese (regular or low fat)
2 tablespoons sour cream
1/2 teaspoonvanilla extract
about 2/3 cupcherry jam
bread slices
3 large eggs
2 tablespoons milk
1 to 1 1/2 cups finelychopped pecans
Directions
- Finely chop the pecans. Set aside.
- In a medium bowl, whip the cream cheese, sour cream, and extract. Fold in the jam. Spread the cherry and cream cheese mixture between two slices of bread sandwich-style.
- Whisk the eggs and milk together. Dip the sandwiches in the egg mixture and then dredge the egg-coated sandwiches in thecrushed pecans.
- Cook the coated sandwiches on a medium griddle or in a frying pan first on one side and then the other. Serve immediately with the syrup of your choice. Our preference ischerry syrup.
Yield is about four double French toast sandwiches.
