Weather: 24 degrees
What I’m listening to: Phil Wickham, Songs for Christmas
I had some leftover cranberry sauce from Thanksgiving when I made this glorious breakfast dish, but I’d venture to say it’s worth making a fresh batch just for this. This french toast would be wonderful for holiday guests or for Christmas breakfast. It’s the sort of breakfast that makes someone feel special (and impressed) when you make it for them. And it’s oh so festive and pretty. But, the pictures speak for themselves, so I’ll just stop talking now and let you run to the kitchen and get cooking.
French Toast Stuffed with Cranberry Cream Cheese
Yields: 4 servings
- For French Toast:
- 8 slices of french bread
- 4 eggs
- 1/2c milk
- 1t vanilla
- Zest of one orange
- 2T freshly-squeezed orange juice
- Butter for the pan
- For Filling:
- 4oz cream cheese, room temperature
- 4T powdered sugar
- 4T [Cranberry Sauce| http://alaskascratch.wpengine.com/2011/11/22/holiday-cranberry-sauce/]
Heat a griddle pan over medium heat. Whisk eggs, milk, vanilla, orange zest and juice together in a shallow dish.
Grease pan with butter. Take a slice of french bread and coat on both sides with egg batter and place directly into hot pan. Repeat with other slices.
Cook french toast until golden brown on both sides and cooked completely through, about 2-3 minutes per side.
Meanwhile, beat cream cheese and powdered sugar together. Carefully fold in cranberry sauce.
To assemble, take one slice of hot french toast and spread a layer of filling inside. Top with another slice. Cut stuffed french toast carefully on the diagonal (filling will ooze out) and set on serving plate. Dust with powdered sugar. Serve with maple syrup and butter.