The holiday season is the perfect reason to serve up a morning meal with a little something extra. In the latest “Cooking in the Cave,” Mercer Dining chefs Jarvis Napier and Jimmy Brown whip up a dish that’s brimming with sweetness and cheer.
Featuring Texas toast, whipped cream, cream cheese and blueberries, this recipe for stuffed French toast transforms a classic breakfast food into a scrumptiously extraordinary offering. You can even get creative and customize it to your own preferences. For instance, the blueberries could be exchanged for another fruit like cooked peaches (shown in photo below at left), and you could use brioche, Hawaiian or challah bread instead of Texas toast.
While the prep for stuffed French toast is pretty simple, it’s anything but plain and sure to please your guests. You have our full permission to add an extra dollop of whipped cream and ask for seconds.
Stuffed French Toast
This recipe makes the blueberry stuffed French toast pictured at right.
8 ounces cream cheese
8 ounces whipped cream
1 tablespoon brown sugar
2/3 cup blueberries (or fruit/berry of your choice)
8-10 slices Texas toast (or brioche, Hawaiian or challah bread)
1 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon butter
Powered sugar (optional)
- Beat eggs, milk, cinnamon and vanilla in a large bowl.
- Melt butter in a skillet on medium heat.
- Dip both sides of the bread in the egg mixture, then place in skillet. Cook each side for 4-5 minutes.
- While the bread is cooking, prepare the filling. Mix cream cheese, brown sugar and blueberries in a small bowl.
- Spread cream cheese mixture onto a slice of bread and top with another slice of bread to make a sandwich.
- Top with additional whipped cream, berries and/or powdered sugar, if desired.
- To make peach stuffed French toast (pictured in the above photo at left), instead of blueberries, use peaches that have been cooked in brown sugar, add in a little rum extract, and top with dulce de leche.