Ok…so the other thing I ate far too often in Atlanta was stuffed french toast (now I’m starting to see where those extra pounds came from…). The picture is a spread at the Midtown Flying Biscuit Cafe, but the recipe is mine…although based on a pretty basic one. You can tell I kind of cook with what’s in the kitchen…
Stuffed French Toast
- 1 (8 oz.) pkg. cream cheese, softened
- 1 1/2 tsp. vanilla
- 1/2 c. walnuts, almonds, or pecans (opt. but better with)
- 1 loaf bread (white’s fine, though I prefer wheat)
- 3-4 eggs
- 1/2 tsp. cinnamon or nutmeg
- dash of milk (1-2 tsp?)
- 1 (12 oz.) jar seedless raspberry jam (any kind is fine but raspberry’s the tastiest)
- 1/2 c. orange, lemon, or grapefruit juice (can also use a little citrus zest)
Beat cream cheese and 1 tsp vanilla together until fluffy (or as fluffy as cream cheese gets). Stir in nuts. Spread some (1 1/2 Tsp?) on slice of bread. Top with second piece of bread (like a sandwich). Repeat until mixture finished.
Beat together eggs, milk, remaining vanilla and cinnamon/nutmeg. Dip “sandwiches” into egg mixture. Cook on lightly greased griddle until golden brown, turn. Keep cooked “sandwiches” warm on baking sheet in warm oven.
Meanwhile, heat together jam and oj (or whatever you’re using). To serve, dust with powdered sugar and drizzle warm sauce over top. Wolf ’em down.