For Easter this year I wanted to make us a light lunch to have right after church since we were having our big meal at 5 pm. It had to be something that I could mostly prepare ahead of time and that would be hot and ready to come out of the oven as soon as we got home. I decided to try:
Stuffed French Toast
I covered the bottom of a 9 x 13 pan with maple syrup. I then put 6 pats of butter into the pan, in the spots where the 6 pieces of bread would lay. I got out 12 slices of regular sandwich bread and spread 6 of the pieces with softened cream cheese and raspberry jam.
I then dipped the bottom of the slices covered in filling into a regular french toast batter (egg, milk, vanilla and cinnamon) and laid them in the pan on top of the butter pats. I dipped both sides of the other 6 slices into the batter and then put them on top of the filling, making 6 french toast sandwiches. I poured the rest of the batter over all of the slices and then let it sit for 2 hours. I baked it at 350 for 40 minutes and it was DELICIOUS. We mixed up some scrambled eggs to go with it and it was a great Easter brunch.
Variations: You can also put crushed pecans in the syrup on the bottom of the pan for a really good nutty crunch to your french toast. And any kind of fruit pie filling or jam can be used as a filling.
*Note: All references to "I" in this post should actually read, "Brian" because he followed my angrily barked instructions to the "t" while I cleaned egg off of the floor (story tomorrow), combed a two year old's hair and put on lipstick as we ran out the door for church.
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