7
Stuffed French Toast
16 slices Thin Sliced Bread “any kind but not the white stuff”
1 lb. Cream Cheese (softened)
½ cup Peach Preserves (or your favorite)
4 T. Butter
French Toast Batter:
5
Large eggs thoroughly beaten
1 cup Milk
1 T. Cinnamon, ground
½ t. Allspice, ground
½ t. Coriander, ground
2 oz. Water (Dark Rum, Optional)
In a large bowl place the eggs and beat with a wire whisk. Add the milk and beat again
until incorporated. In a separate smaller bowl pour water or Rum (if you prefer) and add dry
ingredients, mix thoroughly. Once the dry ingredients have been mixed, add to the egg and milk
mixture and beat again until mixed. By doing this you avoid the clumps that come with making
batter.
Method of Preparation:
This will require the use of your griddle. Preheat your ‘All Seasons Grill’ on medium high heat (6
bars) for approximately ten minutes.
Once the cream cheese has softened mix with the peach preserves. Divide equally onto eight
slices of bread and spread evenly. Place the remaining eight slices on top to make a sandwich.
When your griddle has been preheated, add two tablespoons of butter and move around to coat
the griddle. Reserve the rest of the butter for the remaining pieces of French Toast. Take the
sandwich and dip into the mixture and flip it over to coat both sides of your bread.
Quickly do this to three more “sandwiches”. You will now have four pieces of stuffed French Toast
on your griddle.
Be careful not to burn. Flip the sandwiches over and continue cooking until both sides are
browned nicely.
At this point you either serve with some nicely warmed maple syrup and butter, or you can keep
warm in a low oven until you finish the remaining pieces of French Toast.
