Monday, February 9, 2009

Stuffed French Toast

Stuffed French Toast

1 loaf French Bread
1 8 oz. pkg cream cheese
1/4 c. jam (any flavor you like)

Cut french bread long ways like a hot dog bun. Let cream cheese soften and blend it together with the jam. Spread it between the cut bread. It'll make a pretty thick layer. Cover it and put it back in the fridge overnight.

Slice it like regular sliced bread and dip in egg, or *buttermilk (I dip mine in buttermilk). Sprinkle cinnamon if you like and fry it on a skillet.

Buttermilk Syrup

1 cube butter
1 c sugar
1/2 c. *buttermilk
1/2 tsp. baking soda
1 tst. vanilla or maple flavoring (I've always used vanilla)

Melt together butter, sugar, buttermilk and baking soda. Bring to a boil and let boil for 5 minutes or until it turns a light golden color. Remove from heat and mix in the vanilla or maple.
*It really foams up while cooking so make sure you have a few inches of head space in the pan so it doesn't boil over.


1 3/4 cup milk
1 tbsp. cream of tartar sauce.

Stir and let sit for 5 minutes

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