Rainbow Stuffed French Toast

[maybetoday]

Rainbow Stuffed French Toast

This is s decadent Stuffed French Toast recipe with a rainbow of fruit-inspired deliciousness!




Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 servings




Ingredients

1 loaf (9-12 inches) French bread

½ package (4 ounces) cream cheese, room temperature

3 tablespoons fruit spread, any flavor, jelly, jam

2 large eggs, room temperature

1 teaspoon cinnamon

½ cup milk

2 tablespoons butter

your choice of fresh fruit, for topping (rainbow colors suggested)

butter and syrup, optional, for toppings


Instructions

Heat skillet to medium heat or an electric griddle to 325-350°F.



Cut the french bread into 1½-2 inch-wide slices. (You can cut off the ends and discard them.) Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your cream cheese mixture can be stuffed into.



In a bowl, place the room temperature cream cheese and the fruit spread of your choice. Combine well until smooth.



In a separate bowl, combine the eggs, cinnamon, and milk, mixing well.



Evenly divide the cream cheese mixture to fill the ‘pockets’ of your French bread slices. Place on a baking sheet. (I used a piping bag with the tip cut off for ease; you could also use a spoon, but it will be messier when filling the pockets.)



When done stuffing each piece of bread, completely coat each piece in the egg mixture. Make sure all sides are covered. Repeat with the remaining slices of bread before frying.



After the bread is stuffed and coated, melt 2 tablespoons of butter in a hot skillet. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.



When done cooking, add fruit for the topping in a rainbow-colored pattern. Serve immediately with butter and syrup (optional).


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