Cream Cheese Stuffed French Toast

Cream Cheese Stuffed French Toast

I'm not sure where I came up with the idea to to stuff french toast, but it is amazing. I have a friend that wanted to know how I did it, so I decided to have her over one morning and make it for my boyfriend and my friends. 

There have been comments on my use of store brand items. I am not particular on staple items. I believe they are all the same. I decided for this meal, I would add fresh fruits. This meal is a little high maintenance but not terrible for someone who truly loves to cook. 

French bread is necessary to be able to stuff properly. Slice bread into about 1-1 1/2" slices. Cut a pocket in the middle of each slice. Do not cut completely though the bread. 

Mix a 16 oz container of whipped cream cheese (softened) and 1 1/2 cups of powdered sugar. This will be the creamy, yummy filling that will make your stuffing. 

Stuff each slice with an abundant amount of your filling. Gently squeeze each piece together. 

Mix two cans of evaporated milk, 2 eggs, and 1 cup of powdered sugar. Dip each slice of stuffed bread to thoroughly soak each slice. They will be slightly hard to handle, so be careful. 

Lightly spray your griddle with oil. Cook on medium until golden brown. Flip as needed. Make sure to cook until completely done throughout. The stuffing with caramelize once it hits the heat. It is pretty amazing! 

Serve with selected toppings. Today, I offered butter, powdered sugar, peaches and strawberries. 

Cream Cheese Stuffed French Toast

1 loaf of french bread

2 cans evaporated milk

2 1/2 cups powdered sugar

2 eggs

1 16 ounce tub of whipped cream cheese

Slice bread about 1-1/2 inches thick. Slice a pocket in the middle of each slice. Mix cream cheese and 1 1/2 cups of powdered sugar. Stuff each slice with cream cheese mixture. Mix milk, eggs, and 1 cup powdered sugar together. Dip each slice into mixture. Cook on a griddle at medium heat flipping occasionally until golden brown. Serve with butter, powdered sugar, and/or toppings of your choice. 

Yields: 12-15 slices