Sunday Morning Stuffed French Toast
Our President and CEO, Ted Wiga, is famous around here for his Sunday morning stuffed French toast. We convinced him to share his recipe this month. As a vegan, Ted says it's an easy switch to veganize his recipe with some simple, easy-to-find, substitutions. "You can easily substitute applesauce, mashed bananas, ground flax seed, or even canned pumpkin puree for the eggs," says Ted, "or even use a powdered egg replacer found at most larger grocery, specialty food, or health food stores. Just remember to get an accurate measurement for your egg replacement." Check out our egg replacement page for more information. Whether you go vegan, or traditional, this recipe is sure to bring a table full of smiles to any Sunday (or ANY day!) breakfast.
- 1 loaf of French bread
- 1 large (12oz) tub of your favorite whipped cream cheese
- 1 tablespoon flavored syrup, seasonal flavors work best (if desired)
- 6 large eggs*
- 3/4 cup milk*
- 1/4 cup half and half*
- pinch of salt
- 1/4 teaspoon cinnamon
- 1 tablespoon canola, vegetable or extra virgin olive oil
- 2 tablespoons butter, cut into 1 tablespoon pieces
*EZE VEGAN:To veganize this recipe, substitute all dairy ingredients with vegan versions.
Using a bread knife, cut French bread loaf into approximately 1-¼ or 1-½ inch slices. Reserve ends for another meal. Carefully slice a “pocket” into the center of each slice through the top crust. Be careful not to cut the whole way through; you just want to create a deep “pocket." Set prepared bread slices aside.
To flavor your cream cheese, empty entire contents of cream cheese tub into a medium bowl and add flavored syrup (pumpkin spice or eggnog are great choices for the holiday season). With a spoon, fold and then whip, the flavoring into the cream cheese until mixed well and consistency is once again “whipped”. You may want to add more flavoring based on the level of flavor you want. NOTE: If you do not want to use flavored cream cheese, simply empty contents of cream cheese tub into a medium bowl for easier use.
Take each piece of prepared bread and, using a butter knife or spoon, carefully fill each of the bread pockets with the cream cheese mixture. Pockets should be filled but not to overflowing. This is really a taste ratio. Use as much or as little as you want of the cream cheese mixture, but do not use so much that it breaks the bread. A little seeping out of the cut of the pocket is a good gauge. The objective is to get the cream cheese mixture smooth and melting when cooked; having too much will not let the mixture melt properly. Continue stuffing each piece of bread with the cream cheese mixture until all have been stuffed.
Crack eggs into a large bowl, beating slightly with a fork. Add milk, half and half, salt, and cinnamon to eggs, and whisk together until mixed thoroughly. Carefully lay your first two or three pieces of the stuffed bread into the egg mixture. Turn pieces after approximately one minute to coat and soak the other side.
In a large skillet, heat oil and butter until hot, but not brown. When a few drops of water dropped into the skillet sizzle on contact, your pan is ready. Gently take the egg battered stuffed bread slices out of the egg mixture and place them into the hot skillet. Carefully turn each slice after approximately two to three minutes, or until each side is golden brown. Whisk egg mixture and add the next set of stuffed bread slices to begin soaking, turning them after about a minute so that each side gets properly coated and soaked. Place already cooked slices into a warm oven on an oven-proof plate. Continue the soaking and cooking process until all slices have been cooked. Discard any remaining egg mixture.
Serve warm to enjoy all the gooeyness of the cream cheese stuffing. Top with warm maple syrup, seasonal berries, or whipped cream if you’re feeling really decadent.