HAPPY 4th OF JULY!!
Thanks to everyone (especially the troops!) who keeps us safe and gives us the opportunity to live freely. I’m so proud to be an American!
Some of my all-American friends
Today is one of my favorite holidays…you get cookouts (fabulous food!), drinks, fireworks, patriotism, and of course fun! It’s always fun celebrating America, especially with my friends (they throw America-themed parties throughout the year where everyone dresses up like rednecks – which I’ll go ahead and say we all have at least a little redneck in us around here!). I know there will be no limit on all-American things today!
On another note, I wanted to share one of Meg’s fave breakfasts: stuffed French toast. It’s super easy and can be made a few different ways, but I’ve found this way to work the best for me! I was inspired to first try stuffed French toast a few months ago when I saw it made on an episode of Diners, Drive-ins and Dives. It looked so good, and I love French toast, so I tried it! What’s one thing I absolutely love about a lot of recipes I try? Versatility! Yes, this is another very versatile recipe; you can add all sorts of things to the egg batter and the filling! Try this out:
INGREDIENTS (Makes ~3 Stuffed French Toasts)
- 6 slices bread
- 2 eggs
- 1 tsp vanilla extract
- Ground nutmeg, to taste
- Ground allspice, to taste
- Ground cloves, to taste
- Ground cinnamon, to taste
- 2-3 tbsp milk
- ~6 tbsp cream cheese (give or take, depending on how much you want)
- ~3 tbsp jelly/jam/preserves (I used sugar-free blueberry!)
- Syrup
- Fresh fruit for topping, optional
- Powdered sugar for topping, optional
- Whipped cream for topping, optional
Combine the eggs, vanilla, spices, and milk in a wide bowl and mix well. Spray a large frying pan with non-stick cooking spray and heat over medium heat. When the pan is hot, begin dipping the bread in the egg mixture. Lay one slice in at a time, coating both sides with the batter (I usually count three seconds per side – “Mississippi-lessly”…Friends anyone??) then transfer to the pan. (Try to cook an even number of slices at a time so the “sandwich” can be put together and kept warm!) Let it cook for a few mins on each side, or until the egg has cooked and has turned golden brown.
Once both sides are cooked, put the French toast on a plate and add one tbsp of cream cheese to each slice of bread. Let the cream cheese sit for a min so it softens and spreads easily. Spread the cream cheese then spread one tbsp of jelly (or more if you want!) on one cream cheesed side. Put two slices together, top with fresh fruit/whipped cream/powdered sugar and syrup, and serve!
I’ve used peanut butter and banana slices/chocolate chips for the filling several times and both of those were so so so good! Ill sometimes add a splash of OJ to the egg mixture which gives a nice kick. Happy eating and
Sunny Side Up 