Stuffed French Toast

Stuffed French Toast- Chef Johnny/Toledo Club

8 to 10 slices of day old French bread
4 Eggs, slightly beaten
1 Cup Whole milk
1 tsp Vanilla extract
1/2 tsp Cinnamon
3 oz Cream cheese, softened at room temperature
1 oz Fruit preserves i.e. peach, cherry, strawberry etc.

Mix the eggs, milk, vanilla and cinnamon in a large glass-mixing bowl. Slice the bread in slices approximately 1 inch thick. If the size of the loaf is too large, cut the slices in two. Set aside.

In a mixing bowl, beat with electric mixer; whip the cream cheese until well softened. Clean all the cream cheese off the mixer blades and add to the bowl. Fold in your favorite preserves. Preserves with larger pieces of fruit work the best.

Preheat a heavy griddle or large fry pan over medium heat.

On one of the edges of the slice of bread, insert a paring knife and carefully cut a small pouch into the bread near the center. Make the pouch large enough to hold one tablespoon of the cream cheese/preserve mixture. After filling the pouch with the mixture, dip into the egg batter allowing some of the batter to be absorbed by the bread. Do not allow too much egg to be absorbed or the bread will fall apart while handling. Just before frying, spray the griddle or fry pay with a spray-vegetable oil; fry the toast.

Serve with choice of syrup, dust with powered sugar and garnish with a teaspoon of the fruit used in the cream cheese mixture.