This is an over-the-top rich and gooey approach to French toast. It is made similar to regular French toast but rather than one slice of bread dipped in custard, two slices are spread with a sweetened cream cheese filling in the middle and cooked accordingly. Think of it as bread pudding with icing, but much easier and quicker to make.
I’ve paired this up with our new WhistlePig Rye Whiskey Barrel-Aged Maple because the slight sour note of the rye is the perfect balance with the sweetness of the cream cheese filling. But any of our barrel-aged or infused syrups would be great with it, just go with your favorite. Top this one with berries, sliced bananas or whipped cream for a spectacular Sunday morning treat.
Stuffed French Toast
8 oz cream cheese, room temperature
¼ cup confectioner’s sugar
½ tsp vanilla extract
½ cup whole milk
½ tsp cinnamon
12 slices of white or oat nut bread
Butter for cooking
Whipped cream (optional)
WhistlePig Rye Whiskey Barrel-Aged Maple Syrup or other Runamok Maple Syrup
In a small bowl, combine the cream cheese, sugar and vanilla until smooth. Set aside.
In a flat-ish container, whisk together the eggs, milk and cinnamon. Take a slice of bread and spread some of the cream cheese mixture over the top – about as much as you would put peanut butter on a pb&j. Put another slice on top and dunk the two slices in the custard mixture, flipping once to saturate both sides.
Put a medium sized pan on the stove and turn on the heat to medium. Melt a pat of butter to prevent sticking and add one or two sandwiched French toasts – whatever fits comfortably in the pan in one level. Cook for a few minutes until slightly golden and then flip. Cover the pan at this point so the interior of the toasts cook all the way through, a few more minutes.
Remove to a plate and top with fruit, whipped cream (optional) and WhistlePig Rye Whiskey Barrel-Aged Maple or any other Runamok maple syrup. Serves 4-6