Kids in the Kitchen: Easy Stuffed French Toast

Lulu made more bread for us this week.  We put her to work this morning making breakfast from her homemade white bread.  We found a new way to make a delicious “fancy” breakfast without much effort at all.  The first step is to whip up the “dip” for the sandwiches, the egg/sugar/milk mixture that makes french toast so custardy.

The next step is to slice the bread thinly and spread with a cream cheese/jam combination or peanut butter and jelly.  Top with another slice of bread to make sandwiches.

Fry these delicious sandwiches in butter until the outsides are golden brown and the filling is melting.

Serve with syrup for a delicious breakfast.

Recipe:  Stuffed French Toast

For dip:

5 eggs

1 cup milk

1/3 cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla

Mix vigorously in a bowl wide enough to fit your sandwiches for dipping until thoroughly combined.

For filling:

1 block cream cheese or Neufchatel cheese

1/2 cup jam (raspberry is wonderful)

Mix together with a hand mixer until thoroughly combined with few to no lumps.

Assemble the sandwiches:  spread the filling on one slice of bread, top with the other slice of bread.  Meanwhile, heat a large skillet with 1 tablespoon of butter.  Dip the sandwich into the egg mixture (using your hands is easiest, although messy.)  Fry on one side, then the other about 2 minutes per side, until golden brown.

This recipe makes enough for 8 sandwiches, plenty for 6 hungry people.  Serve with syrup or a sprinkle of powdered sugar.  We like to use this same recipe with peanut butter and jelly instead of cream cheese.  We don’t bother to mix the peanut butter and jelly together, just make the sandwiches, dip and fry.  The peanut butter is wonderful when it is hot and melted, mixed with syrup.

Hope you are enjoying your weekend!  Have a wonderful day.

Leave a comment


  1. Heather

     /  April 21, 2012

    YUM! Looks really tasty.

  2. What a great job! Looks wonderful!


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