Stuffed French Toast

 

Ingredients

· Large or extra-large eggs, 5

· Sugar, 1 teaspoon

· Salt, 1/4 teaspoon

· Unsalted butter, 4-6 tablespoons

· Whole-wheat or white bread, 8 slices

· Cream cheese, 1/2 pound at room temperature

· Citrus marmalade such as orange, kumquat, or Meyer lemon, 1/2 cup

 

Steps

1) Break the eggs into a shallow bowl, add the sugar and salt, and beat with a fork until the whites and yolks are blended. In a large frying pan over medium heat, melt 4 tablespoons of butter. When the butter foams, immerse the bread slices, one at a time, in the beaten eggs and then place them in the hot pan, adding as many as will fit without crowding. Cook until lightly golden on the bottom, about 4 minutes. Using a spatula, turn them over and cook until the second side is lightly golden, about 4 minutes more. Transfer the toasts to a warmed platter and cover with aluminum foil to keep warm. Repeat with the remaining slices, adding more butter as needed to prevent sticking.

2) Spread 4 of the slices with a layer of cream cheese, dividing it evenly. Then spread  layer of marmalade over the cream cheese, again dividing it evenly. Top with the remaining 4 slices.

3) Return the frying pan to medium heat, adding more butter as needed to prevent sticking. When the butter foams, place the filled French toasts in the pan and cook until the bottom is golden brown, about 1 minute. Gently flip the toasts and cook the other sides until golden brown, about 1 minute more. Transfer to warmed individual plates and serve right away.

 

From: Brunch: Recipes for Cozy Weekend Mornings

By: Georgeanne Brennan