You are here: Seasoned Cooking » All Issues » September 1998 Issue » This Article » Page 1
September 1998 Issue
Mock Stuffed French Toast
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Nature's Emporium

Bookends, amethyst, clear quartz, obelisk, spheres and other natural stone products for your home/office decor.

Delicious Vermont Maple Syrup Products has three maple syrup producers, Trask Maple Products, The Robb Family Farm, and Shearer Hill Farm offering delicious maple syr...

Chef Central

Chef Central for the professional, site includes proven management techniques and styles, a glossary of terms, label ingredients and what they do, ...

Welcome To IPTV Recipes!

IPTV Recipes is a FREE and exclusive home cooks' community where you can share and browse delectable recipes, have your own channel, upload cooking...

What's Cooking America

What's Cooking America is an on-line cooking site maintained by Linda Stradley, author of a cookbook also called What's Cooking America. The websit...
When I feel like being pampered on a Sunday morning, but I don't have the energy to make the "real thing", I use this quick recipe for Mock Stuffed French Toast. My husband came up with this one after we had recently enjoyed breakfast out. He wanted the taste of stuffed French toast, but neither of us felt like putting in the effort. His alternative certainly did the trick.

I suggest using homemade preserves. My personal favorite is our family recipe for raspberry jam. Either way, make sure you choose something with chunks of fruit in it. Off-the-grocery-shelf-jelly won't do justice.

Next time you find yourself longing for the kind of pampering you might get at a cozy Bed & Breakfast - and you realize you have to do the pampering yourself - try this little secret out. Then, grab your paper and a cup of coffee and head back to bed. It's the weekend and you deserve a rest!


Mock Stuffed French Toast

  • 6 eggs
  • 1 c. milk
  • 1 tsp. sugar
  • 1/2 tsp. cinnamon
  • 8 slices of bread
  • 1/2 c. low fat cream cheese
  • 1/2 c. preserves
In a shallow bowl, mix eggs, milk, sugar and cinnamon thoroughly. Carefully dip each slice of bread into the mixture, coating evenly. Cook on a hot griddle until golden brown - about 4 minutes per side.

Meanwhile, combine cream cheese and preserves in a mixing bowl. Stir until well blended - there may be some lumps.

While the French toast is still hot, carefully spoon 1/4 of the preserve mixture onto the center of each of four pieces. Place the remaining pieces over the top, creating a "pocket" of preserve mixture. Sprinkle with powdered sugar, maple syrup, or your favorite topping and enjoy.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.