The most important meal of the day is breakfast. The thrust of these three social lubricants to make one-hell-of a french toast will not only make the sky open up from the sense of your well being, but you will find the annoyances of mankind more tolerable. Bourbon may first give a sharpening of your tongue. But without any moderation it will then take any compassion you have for the souls less fortunate than yourself----and there are many. I am steadfast assure of this fact because you are reading my ramblings instead of watching Guy Fieri stick his gaudy jewelry all over some food he is preparing to seduce some poor soul’s wallet. Anyone looking to buy a Lamborghini?
For the Bacon (Who’s your Umami) Jam
3lbs bacon cut into random pieces
½ large yellow onion rough chopped
6 cloves garlic
1 1/2c white wine preferably a gewürztraminer
1/4c soy sauce
1/2c Louisiana cane syrup
3 bay leaves
2T shiitake powder (can be made with a coffee grinder and a few dried mushrooms from your local Asian market)
3/4c dark brown sugar
For the Syrup
1 1/2c Louisiana cane syrup
1c chicory coffee
1 shot or so, or so, of fine bourbon
8 slices of French bread
1 stick of unsalted butter
Spiced pecans (recipe can be found in the chicken gizzard confit posting)
Start by making the bacon jam. This will make 6 nice pint jars of jam to give to a loved one or to bribe a publisher to print your cookbook. Either way it is a score. Place a large pot onto the stove and put in all of the listed ingredients. Cover the pot and bring it to a confident simmer. Cook the jam for 20 minutes in the covered pot. Remove the lid, slightly turn up the heat and cook an additional 25 minutes or until the mixture has been reduced by half. When the jam starts to love on the bottom of the pot a bit too much, scrape it with a wooden spoon and be assured that you are done. Take off the heat and let cool a bit. Remove the bay leaves and process the jam in an electric food processor. Evenly divide the jam into your sealable jars and set in the cooler until needed.
To make the syrup, bring the sole 2 ingredients to a simmer and reduce by half in a small pot for 10-12 minutes. Let cool and it will thicken on its own account.
To finish the dish, whisk the eggs with the milk and bourbon. Generously spread some jam onto one piece of bread. Place another piece of bread on top entrapping the jam. I shouldn’t have to say it, but I will, repeat for the rest of the bread slices. Place the stuffed pain perdue into the egg mixture allowing it to soak in the pleasure of a freshly laid egg, not dissimilar to the way your loved one acts in a shower of your complements. Put a cast iron or non-stick skillet over medium heat and place a common sense worth’s pat of butter into the skillet. Cook the Pain Perdue until it is wonderfully brown on both sides and warmed all the way through. If you tend to cut the bread very thick you might want to continue the heating in the oven. Place the Pain Perdue onto a plate and shower it with complements of syrup and spiced pecans. Don’t make the mistake of dusting with powdered sugar. That’s just uncalled for and too messy for the mid-morning.
Does Dad prefer sweet or savory? Does he brunch at 11 a.m. or 2 p.m.? Does he drink coffee, tea, or green juice? No matter his predilections, you're sure to find recipes here to include as part of his special Father's Day brunch. For the dad who loves a spread complete with meaty options (think bacon or even pork chops with a bourbon glaze), we have mouthwateringly delicious ideas. And if your father doesn't eat meat, you'll be pleased to know there are plenty of vegetarian-friendly recipes here, from egg-heavy entrées, carb-centric dishes, and even a few vegetable-forward choices. One of our favorites in this category is the Pear-and-Raspberry Baked French Toast that's pictured here. We bet dad would like this decadent brunch entrée, too.
If your dad is crazy about eggs, it's up to you to decide how you'll serve them&mdashwe have recipes that pair the breakfast staple with bacon, in sandwiches, with grits, and prepared every which way from scrambled to poached to baked to omelets. They're also an essential ingredient in other all-time favorite breakfast and brunch dishes such as French toast, pancakes, and waffles. Any of these would make a super brunch main dish for the father in your life.
And while we're moving into sweeter territory, how about making cinnamon buns for Dad? Show your love by making him some irresistible yeasted morning rolls&mdashthey could become a new family tradition, they're that good. For a stellar ending to brunch, we suggest slicing into a berry-studded bourbon cake. If you figure it's best to finish with something a tad healthier, try whipped yogurt and fresh fruit, which we consider an update on ambrosia.
As this is brunch, not breakfast, so in addition to his favorite morning drink, do don't forget to round out the meal with a festive brunch cocktail.
"I loved the 'candy crunch' from the brown sugar, and the flavor was awesome. This is the perfect recipe for days when you want French toast but are out of syrup."
"It was really good - something I wouldn't normally think to make. My whole family wanted to have some more."
Crunchy Skinny Stuffed French Toast Recipe
I was sponsored to write this post on behalf of Weight Watchers®. This Crunchy Skinny Stuffed French Toast recipe has been compensated by Collective Bias, Inc. and is sponsored by its advertiser. All opinions are mine alone. #SmarterTreats #CollectiveBias
I was so excited when Weight Watchers® asked me to create a recipe for them because I am a big fan of the program. I have always struggled with a little extra junk in the trunk and the older I get the harder it becomes to keep those curves from getting a little too curvy. Making good choices isn’t difficult but it does take incredible will power at times. I have found that allowing myself indulges here and there, all within the guidelines, is key to my current success. I really love to cook and I really really love to eat so I look for ways to enjoy all the things I love but with fewer calories (or points). One of the things I used to love to make was stuffed french toast. Traditional stuffed french toast is loaded with calories but this lightened up version is so much better and does not come with all the guilt, or extra pounds! I am so happy to be sharing my Crunchy Skinny Stuffed French Toast Recipe with you today!
So here’s my confession: I have actually been on Weight Watchers® for the past four months. I have done the program several times over the years, with success, but always ended up going back to my old ways. Not this time. I love the way my clothes are feeling, I love getting rid of clothes that are too big, and I am so much happier. Making good choices without sacrifices is so important and I am loving all the time in the kitchen with my kids cooking lighter meals.
Weight Watchers has a ton of great products, including cereal. For this recipe I picked up some Weight Watchers Whole Grain Honey Nut Toasted Oats and Weight Watchers Reduced Fat Cream Cheese Spread. Once I had all my ingredients ready I started scanning the bar codes on the products I purchased to figure out how many points each was and then used the Recipe Builder in the Weight Watchers phone app. I love these features! I don’t go to meetings but I do “check in” on the app throughout the day. If I am grocery shopping I can scan the bar code right on my phone and find out just how many points the product has. You will be shocked at how many points some of your favorite products have! Some things that I used to love just aren’t worth it anymore now that I see what diet killers they were.
This is what it looks like when you start building your recipe…
Now that we have our ingredients and we’ve built the recipe let’s start cooking! The full printable recipe can be found below the pictures.
Take 1.5 cups of cereal and place it in a baggie and then smash into small pieces.
In a small bowl combine the 4 tbsp cup cream cheese, 2 tbsp sugar free jam, 2 tsp honey, and 1-2 tsp vanilla extract and mix until smooth. *I add a pinch of salt but that’s up to you.
In another shallow bowl hand whip 2/3 cup fat free milk, 2 eggs, 1-2 tsp vanilla extract, and 1-2 tsp pumpkin pie spice. This is your milk wash.
Now build your toast pouches. Use 1 tbsp of cream cheese mix and spread on one half of your sandwich. Add fresh berries if you like. Put the other piece of bread on top and then pinch the edges to form a pouch. You want the edges sealed so the filling doesn’t spill out.
Dip the sandwich in the milk wash on both sides and then dip coat with crushed cereal crumbs. I spread the crumbs out on a plate and dipped both sides. Place the sandwich in a pan and cook until both sides are golden brown. You can use 1 tsp of butter but you will add another point to your meal. I used Pam Cooking Spray, Butter Flavored instead because I didn’t want to use another point in that way (I’d rather have a piece of bacon!).
Doesn’t this look wonderful?! I added a piece of bacon for protein, only 1 point, some fresh raspberries, and had a cup of coffee with creamer. (2 tsp of sugar free non dairy creamer is 1 point). I love the crunch the cereal added and did not miss regular cream cheese at all. This french toast doesn’t need any syrup but if you wanted to add something to it you could sprinkle some powdered sugar on top. (1 tsp of powdered sugar has no points but 2 tsp will bring you up to 1 pt).
When you go to Walmart look on the cereal aisle right up on the top shelf to find the Weight Watchers cereal. My Walmart had two choices but each store is different. There are a bunch of cereal choices but any one of them would make a great crunch.
Stuffed with goodness
When I saw this recipe for stuffed french toast, I knew I had to try it.
Cream cheese and strawberries in the middle of french toast…YUM! All of my favorite flavors covered in syrup. This is a breakfast dish that I could never say ‘no’ to! When I made this recipe there was not one bite left on the plate.
I love a classic French toast recipe, but this cream cheese strawberry stuffed french toast brings it up a notch. We love eating ours with fresh berries on the side and maple syrup poured on top. You’re going to love this easy recipe so much, it just might become your new go-to breakfast dish!
Crunchy Cinnamon Toast
The day before place the can of condensed milk (wrapper removed) in a pot of water.
Cover, bring it to boil then simmer on low for 5-6 hours.
Allow it to cool completely before opening.
The next day combine, cinnamon, nutmeg, vanilla, salt, lime zest, dulce de leche, egg, and water. mix to combine, making sure the dulce de leche has completely dissolved. Blending this in a blender maybe even quicker.
Melt a tablespoon of butter.
Soak two slices of bread in the mixture and fry in butter until golden on both sides.
Repeat for all 6 slices using 1 tablespoon of butter for every two slices of bread.
Take the hot slices of bread and toss in cinnamon sugar.
Optional place the slices in a 400-degree oven for 5 minutes to get it extra crunchy
Additionally you can brush with a bit of melted butter on the toast before dipping in the cinnamon sugar if you want a heavier layer of cinnamon sugar coating.
8. Peaches and Cream
Here&rsquos a combo that&rsquos made its way to the hall of fame of dessert combos: Peaches and Cream! You can make it simple with some fresh peaches and whipped cream or go all in with some fried or glazed peaches and vanilla ice cream.
Whichever way you choose to have it, you will definitely want more of this sweet treat!
Stuffed French Toast
In my last post, I mentioned that I was going to be doing a “Breakfast in Bed” cooking class on the menu was Chocolate Covered Cherry Cordials, Glazed Grapefruit, Sunrise Champagne Cocktail and this French Toast. My ‘adopted’ grandkids loved this, as a matter of fact they ate more than McGyver and I did!
What made them such a hit? The French toast is reminiscent of a kids favorite sandwich, peanut butter and jelly and a kids favorite treat, chocolate. Nutella and jam stuffed French toast. No syrup needed, all the sweetness is inside. The youngest one really liked that he could pick up the French toast with his hands and eat it.
If you’ve ever had breakfast in bed, as nice as it sounds, it can be a bit awkward. Stuffed French Toast is easy to eat, even with a fork (and sans syrup makes a little more bed friendly also). The fact that it’s reminiscent of childhood, makes it feel just as nostalgic as luxuriating in bed. You know, when you thought you had all the time in the world…
Besides the tastiness of this dish, it’s the technique for making the French toast that ensures a perfect custardy, creamy but not soggy French toast. It’s not my method, I adapted it from Alton Brown although I use my own tired and true French toast recipe. Somehow setting the soaked bread on a cooling rack allows the custardy goodness to soak in and allows excess to drip off, resulting in a perfect French toast.
I’d also like to introduce you to our newest member of the family. Some of you may know that last year we lost our beloved Becca dog, one of the sweetest, bestest dogs every to walk this earth. Becca was a rescue dog, and although she was high maintenance due to medical issues she was a delight.
With such a positive experience, we again got, as McGyver calls her, a “used” dog. This is Sadie. She is a yellow lab (like our Becca) and she has a little medical condition which requires daily medication. But that’s okay, we’re experienced parents.
Now, to the tune of the Brady Brunch theme:
Here’s the story of a lovely Sadie
who was full of very different looks, each one a pearl
she has fur, the shade of gold, just like her mother.
not a single one with curls.
Here’s the story of a family named Adkins
Who was living with a lovely Summer dog.
They were only three living all together
yet they were all alone
Till the one day when Sadie met this family.
And they knew that it was much more than a hunch,
That this group must somehow form a family,
That’s the way we all became one happy bunch.
One happy bunch, one happy bunch.
That’s the way we became a happy bunch.
If you’ve ever seen the Brady Bunch, you’ll probably recognize that the unintentional picture arrangement above was my inspiration for this take on the original theme song.
After just over one week she has managed to demolish every stuffed toy, played fetch approximately 5,000 times, slobbered over anything and everything and has given 100% of her love. It’s exhausting to be a lab.
Decadent Stuffed French Toast
Just Kidding !
Decadent Stuffed French Toast
This Decadent Stuffed French Toast is so simple to prepare and makes a great brunch or breakfast dish. I have seen a lot of recipes on the net using strawberries, I’m not a fan of them or strawberry jam. I prefer Raspberry red or black. Secondly although for presentation a light dusting of XXX sugar is nice, I really don’ t like the added sweetness, I prefer just maple syrup.
Again although I don’t like to endorse products, I have been disappointed in store brand cream cheeses. I stick with a winner, Philadelphia brand original (not whipped).
The following recipe is for 4 persons, you may need to adjust the eggs and milk for more or less persons being served. You just need enough batter to soak all the bread on both sides before cooking.
Ingredients for Stuffed French Toast
- 2 slices of bread per person
- Softened Cream Cheese
- Jam or preserves of your choice
- 3 eggs well beaten with
- ¼-½ cup of milk or ½&½ and
- ½ tsp vanilla
- 1-2 Tbs butter
- Maple syrup (optional)
- powdered sugar (optional)
- Fresh fruit to match the jam (optional)
Directions for Decadent Stuffed French Toast
Prior to making take the cream cheese out of refrigerator and allow to come to room temperature, this will make spreading easier.
In a bowl that is large enough to allow the bread to lay flat, place the eggs, milk and vanilla and whisk briskly until fully combined.
Place the butter into a large saute pan and bring up to medium heat.
On one slice of bread spread the cream cheese to the edges, and on the other spread a generous portion of jam leaving about a ¼” border from the edge of the bread. Place the two slices of bread together and gently press the edges to “seal” bread. Optionally you can spread cream cheese on both pieces of bread and spread the jam on one side leaving a border around the edges and then seal by pressing together.
Place the bread into the egg mixture allowing each side to soak up the egg and then place immediately into the saute pan and cook until golden brown on both sides and the cheese is melted .
Plate and sprinkle lightly with powdered sugar (optional).
Serve with your favorite brunch or breakfast meat and potatoes and syrup on the side.
here are a few items to help make this recipe:
http://amzn.to/2pJ0QCV -Large saute pan
The Official Taste Tester
You can pour maple syrup on anything except “cat food” and I’ll gobble it up. 5 paws !
Decadent Stuffed French Toast
Eggy bread. German toast. Pain perdu. Poor knights. French toast. No matter what you call it, bread soaked in milk, eggs, vanilla, and cinnamon is one of those dishes that transports me back to Saturday mornings during my childhood. I'll bet it does the same for you.
The much anticipated weekend was the time when adults could get extra chores done around the house, see friends or host house parties, and I could spend the day playing with my pals. Today, weekends still feel like mini vacations to me. I usually set aside time to treat myself, whether that’s with special food, a few moments of pampering, or a chance to see a friend (albeit now it’s a physically distanced visit).
When I was growing up, weekday breakfasts were not flashy in our household. Every day, Dad would have two pieces of toast, coffee, and a small glass of orange juice. I probably had cereal (hot or cold), maybe a scrambled egg with toast when there was a little more time.
Not much has changed for American families. It’s expected that breakfast cereal sales this year will top $21 million. There are many more products on today’s market that helps bring a hot breakfast to our table I’m thinking of frozen waffles to heat up in the toaster or microwavable breakfast sandwiches. Still, when somebody takes the time to cook a hearty breakfast for you, that’s special, no matter what era you’re from.
This Stuffed French Toast recipe also reminds me of a place I visited in Kansas City, Missouri, about five years ago. I was researching my book about Missouri’s chocolate makers and a beautiful B&B, Southmoreland on the Plaza, offered me hospitality for one night. The owners and innkeepers at the time, Nancy Miller and Mark Reichle, were a lovely couple who left the corporate world in Ohio to purchase and operate this luxury B&B. Although both knew their way around the inn’s substantial kitchen, Mark was the chef.
So many guests over the years encouraged him to compile his recipes into a cookbook, which he eventually did. He was gracious to gift a book to me at the time of my visit, and I later sent a copy of Delectable Destinations to him. Whenever I cook from Mark’s book, I fondly remember my stay with him and Nancy, which included a totally decadent, full breakfast in their courtyard where I feasted on molasses-brined pork chops, among other dishes.
Sadly, the couple has since sold Southmoreland, but I will always remember how they catered to each guest, making everyone—myself included—feel cared for and important.
I’ve only made a small tweak to Mark’s Stuffed French Toast recipe, swapping turkey bacon for honey ham. I think the balance of sweet with savory—whether you use bacon or ham—is just right.
Of course, you could stuff the French toast with hazelnut spread or your favorite jam. Right now, I’m thinking I’ll change it up next time with a fig jam and brie or blue cheese. Play around with it and have fun. After all, it’s National Hot Breakfast Month.
Naturally, the best ingredients make a better dish. Sure you can use plain white bread, but it’s great with a sourdough or for a richer toast, try it with brioche.
And in case you’re wondering if the French invented French toast, the answer is no. The earliest recipe, in Latin, dates to about the 5th century Romans. The French makes use of stale bread in their pain perdu (lost bread). The German “poor knights” version of the dish dates to the 14th century. The term “French toast” first appeared in the Encyclopedia of American Food and Drink in 1871.
Because we’re spending so much time indoors with immediate family members, take this opportunity to celebrate National Hot Breakfast Month here are a couple of ideas:
Make the Stuffed French Toast recipe. (duh)
Have breakfast for dinner and watch a movie, like Breakfast at Tiffany’s. Here are a few other movie ideas.
Purchase a few bags of breakfast cereals, including oatmeal, to donate to an area food pantry. This pandemic has created a lot of hungry families.