Welcome to my blog, where one may find all sorts of random, hopefully amusing tidbits about food & other things.

December 23, 2012

cranberry walnut stuffed french toast.

Sometimes you want to forego the oatmeal and cereal for a hearty, sweet, satisfying breakfast. This definitely fills all those requirements.

French toast is usually made with challah bread - or any rich, eggy bread. But because it's holiday season, I figured incorporating some spices, dried fruit, and nuts would make this breakfast even better.

This french toast is made with slices of bread that have a cranberry swirl, as well as dried cranberries in them. Inbetween is a layer of sweetened cream cheese, and some chopped walnuts for crunch. The sandwich gets doused in a mixture of egg, cinnamon, and a little brown sugar before being sauteed in butter. A few glugs of syrup over the french toast right after it gets off the pan and onto your plate ... Christmas morning, people.

There's no specific recipe, just guidelines (sorry!). And you can basically follow the pictures for guidance, too.

1. Take two slices of cranberry bread. (This is another Pepperidge Farm seasonal specialty. Get it while it lasts! If you can't find any, just use regular bread and add craisins with the walnuts.)

Sorry, I took a bite almost reflexively as I was prepping my plate. (Actually my roommate's grandma's 1970s vintage plates)

2. Mix some cream cheese with some sugar (or real maple syrup / honey), until sweetened to taste. Spread onto center of bread.

3. Sprinkle roughly chopped nuts over one slice. Press in slightly.

4. Sandwich bread.

5. Make a mixture of egg, cinnamon, and a little brown sugar (probably a tablespoon per egg would be fine, you can always add more on top).

6. Coat sandwich entirely in egg mixture. Cook in a pan with some melted butter, and flip after a few minutes to cook the other side.

7. Transfer to plate. Serve with syrup and fresh fruit.

8. Enjoy. 

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