Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Stuffed French Toast

on October 16, 2013

2013-10-16 12.22.38Sorry it took me so long to get back here to finish up this recipe.  There’s just so much to do before Melissa gets here in the morning.  Anyway I think for me the most important item in this dish is the bread.  I find that an egg bread works the best. I cut my slices about 1/2 inch thick.  To make the custard I break six eggs, 1/4 cup of heavy cream, 1 teaspoon of cinnamon, and 1 teaspoon of real vanilla extract.  Whisk all together.  I put this in the refrigerator while I make the filling. I use 1 package of room temperature cream cheese, 1/4 cup of sweetened condensed milk and whisk that together then, I add 1 can of pumpkin pie filling. You could of course buy the pumpkin puree and add all the spices individually, but why, when you can get already combined in one can. Mix the 15 ounce can into the cream cheese mixture. Spread filling onto bread put the top on and refrigerate for half hour.  Make sure to cover the stuffed sandwiches with plastic wrap so they stay fresh. Take half a stick of room temperature butter and mix in a 1/2 teaspoon of cinnamon 1/4 cup of sugar, mix together well and refrigerate so butter hardens.  Take a griddle pan heating up, add a tablespoon of butter on it and spread the melted butter around.  Dip your ready made sandwiches in the custard ( let the bread sit in the custard for a minute so the bread soaks it up before flipping it over to the other side) and place on the griddle.   Cook until golden brown on both sides. Scoop yourself some of the butter that you made,and I added some candied pecans or you could sprinkle with some powdered sugar.



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