Jam 'n' Cream French Toast

Jam 'n' Cream French Toast

1-2 Tbsp spreadable cream cheese
1-2 Tbsp blackberry jam
2 thick slices hearty White Bread
1 egg
Pinch sugar
Dash Salt
Spinkle of Cinnamon
Butter
Blackberry Syrup

Spread the cream cheese on 1 slice of bread.  Spread the jam on the other slice and make a sandwich with the cream cheese and jam on the inside.

In a small, shallow bowl beat the egg, sugar, salt and cinnamon until throughly mixed.  Meanwhile, melt a little butter in a small skillet or griddle.  Dip both sides of the sandwich in the egg and grill in the butter until the bread is golden-brown on both sides, turning once.

Serve with Blackberry Syrup.

Yummy!

Adapted from a Taste of Home recipe, which originally called for strawberry jam, syrup and cinnamon-raisin bread.  I prefer blackberry!

Awesome French Toast

2 eggs
1 Tbsp heavy cream
1 tsp sugar
Pinch salt
1 drop vanilla extract
1 drop almond extract
Pinch cinnamon
4 slices Brioche, about 1-inch thick
Butter
Honey, if desired (preferably from a local source - I used Palmetto Honey today)

Combine the eggs, cream, sugar, salt, vanilla, almond extract and cinnamon in a shallow bowl.  Beat witha fork until very well mixed.

Heat a griddle over medium/medium-high heat.  Slice off a pat of butter and let it melt on the griddle until it sizzles.  Dip the bread slices in the egg mixture (both sides) and place them on the griddle.  Cook until browned on the bottom, flip and continue cooking until the other side is browned.  Only takes a couple of minutes.

Serve hot with butter and honey.

This is my absolute favorite French Toast!

Make Ahead French Toast with Strawberry Sauce 5.10.09

Here's a tasty recipe for brunch....it's quite good, but took longer to bake than the original recipe stated. And it's really a Bread Pudding and bears no resemblance whatsoever to French Toast!

Make Ahead French Toast with Strawberry Sauce

1 (16-oz) challah bread loaf, cubed
1 (8-oz) pkg cream cheese, cubed
6 large eggs
4 cups half & half
1/2 cup butter, melted
1/4 cup maple syrup
2 cups fresh strawberries, sliced
1 (10-oz) jar strawberry preserves

Arrange half of challah bread in a lightly greased 9x13" pan. Sprinkle with cheese pieces, and top with remaining bread.

Whisk together eggs and next 3 ingredients; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours or overnight.

Bake, covered, at 350^ for 25 minutes. Uncover and back 20 more minutes. (Mine took almost twice as long as this recipe states before it was golden brown and done. Test with a butter knife inserted near the center...if it comes out clean, it's done.)

Heat sliced strawberries and the preserves in a saucepan over low heat, and serve over the toast.