Tuesday, September 2, 2008

The Coffee Break - Stuffed French Toast

This week's Coffee Break is all about Stuffed French Toast.

Not too many things taste better than fresh homemade bread! Yesterday I whipped up our family's famous recipe for homemade brown bread. I'm going to let the secret out and share it with you today. It's rich with molasses and oatmeal and I've not met anyone who can resist it yet.


This also makes awesome rolls made in greased muffin pans.

Stir together:

4 cups boiling water

2 cups oatmeal

1 cup molasses (I add a little more)

½ cup sugar

Meanwhile dissolve:

2 tbsp yeast in ½ cup warm water.

When cooled to lukewarm, add yeast to oatmeal mixture.

Add ½ cup shortening and stir till dissolved.

Add about 10 cups of white flour and 2 tsp salt.

Knead till smooth and place in a covered greased bowl to rise double.

Punch down dough, divide into 5 loaves and place in greased loaf pans. Allow to rise.

Bake for approximately 30-35 minutes at 350.

Remove from pans and brush the tops lightly with butter.

Total time: approximately 4 hours

Now for the real fun....

Stuffed French Toast
is a treat that my husband and I discovered last year on our anniversary get-a-way. We overnighted in a beautiful country bed & breakfast and this delightful dish was offered at breakfast. I've never forgotten it...in fact, I added it to my Christmas morning's menu and it's been a hit!

You can use whatever bread you like but I recommend something that is thick sliced and with flavor like cinnamon-raisin bread or even french bread to make mini toasts. (Save that square sandwich bread for everyday stuff!)

4 oz. cream cheese
1/4 cup strawberry jam
6 slices bread of your choice
3 eggs
1 tsp. vanilla
1 tbsp. cream

In medium bowl, stir together cream cheese and strawberry jam until combined well; set aside.

In a shallow dish, whisk together eggs, vanilla and cream; set aside.

Spread a heaping 1/4 cup cream-cheese mixture onto each of 3 bread slices.

Cover with remaining 3 bread slices to make sandwiches.

Soak sandwiches in milk-egg mixture 2 minutes per side.

Heat a griddle or large nonstick skillet over medium-high heat.

Add 1 tbsp butter to pan.

Add sandwiches and cook, turning once, until golden brown, 6-8 minutes.

Cut sandwiches in half and serve immediately!

The variations for this wonderful breakfast are unending..use your imagination and your guests will have a breakfast to remember.


Carla said...

Thank you for these recipes! Especially the brown bread-I'm copying this one!

Sue@CountryPleasures said...

I'm gonna try this one too, looks yummy! Come see me, I've got a award for you to pick up! And your fall goodies did go out on Friday so keep a eye out for the mailman!

Mrs. Julie Fink said...

Yum, yum!