Outdoor Adventures and Indoor Yummies (Stuffed French Toast Recipe)

Yesterday in Northeast Ohio, temperatures soared to an astounding 40°! This winter has been brutal, with frigid temperatures and wind chills, and lots of snow; so much snow! 

But, it looks like Spring has officially found our little corner of the world, and I couldn’t be more happy. Although we still have quite a bit of snow on the ground, yesterday gave us a taste of warmer days ahead. We were all excited to get outside and get a bit of fresh air. No one was more excited than my stir-crazy little toddler, Theo.

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That evening, we made one of our favorite meals together – breakfast for dinner. Growing up, my family always did breakfast for dinner on Sunday nights. It’s a quick and yummy way to do dinner! I’ve been looking around for a good stuffed french toast recipe for awhile now, and decided to test out one that I created by combining elements from a few I found online. Most of the recipes I found included way too much cream cheese and jam, or used additional ingredients that I’m not a fan of. Here is what I came up with:


His Girl Friday’s Stuffed French Toast

1/4 C cream cheese
1/4 C fruit preserves or jam (I used a sour cherry preserves)
8 1 inch slices of French bread (Sourdough would also be great!)
1 egg
1/2 C milk (any kind would work)
1/2 tsp vanilla
1/4 tsp cinnamon

Slice a pocket in each piece of bread.* Combine the cream cheese and spreadable fruit. Spread the mixture inside each pocket.

Beat together the egg, milk, vanilla and cinnamon.

Dip the bread in the egg mixture, coating both sides. Cook on a griddle until golden brown.

To serve, you can eat as is (my preference because it was sweet enough), top with syrup, or as one recipe suggested, heat up additional fruit preserves and server over top.


*Note: to slice the bread, I would make one cut at 1/2 inch in only partially the way through, then do a second cut 1 inch in, all the way through.This was a lot easer than slicing the bread into 1 inch slices, then having to go back and cut a pocket in each slice for the filling.

You can use any type of preserves or jam for this recipe. I asked my husband what kind he would like next time, and we through out the following ideas: strawberry jam, apple butter, orange marmalade.

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