Stuffed French Toast

A breakfast place near my house makes a blueberry stuffed french toast that my fiance loves. He was craving it one day when I didn't feel like going out to brunch, so I decided to recreate it with a twist. I made two different fillings - raspberry and brown sugar/pecan. You can try those or experiment to your liking!

You will need all of the standard french toast ingredients, plus ingredients for stuffing. I am not listing exact amounts because it all depends on your taste and this is a recipe where exact measuring is not necessary.

Basics:
*Bread - I think that challah bread works the best, but you can also use french bread or even regular bread. If you are using regular pre-sliced bread you will need two peices per peice of french toast. If you are using french or challah bread you will need it sliced thick.
*eggs - one egg for every two peices of toast
*milk or cream - just a splash
*vanilla extract or almond extract - just a teaspoon for added flavor
*butter - to coat your cooking surface
*syrup - to serve it with

Raspberry stuffing:
*cream cheese
*seedless raspberry preserves or jam
*fresh raspberries (optional - it tastes better with fresh ones, but you can leave them out to save money or if they aren't in season)

Pecan stuffing:
*cream cheese
*brown sugar
*cinnamon
*pecans

Or the stuffing of your choice!

If you have french bread of challah bread, you will want to use a thick slice. You need to use a bread knife to cut it down the middle but not to the edge (basically 'butterflying' it to make a pocket for stuffing).

If you are using regular bread, you need to spread a thin layer of cream cheese on each side. The cream cheese is part of the flavor of the stuffing, but it also helps to bind the two slices of bread together

Place your stuffing ingredients on each slice of bread, making sure to spread them out evenly. Also make sure that it you have anything hard (nuts or fresh fruit) you don't put it right up to the edge. It will seal better with a small border of cheese.

If you are using a thick slice, put your stuffing ingredients in the pocket.

Put the two slices of bread together (stuffing side in) and squish to bind them into one peice.

This step isn't as necessary is you're using a thick 'pocket' stuff, but it can't hurt to give it a good squish.

Break your eggs into a bowl. I prefer to use those ziplock 'snap n seal' disposable plastic containers because the are perfectly sized sandwhiches (and thus dipping bread).

Add a splash of milk and a teaspoon of vanilla. I also like to add a sprinkle of cinnamon sometimes.

Beat the eggs until the whites are totally broken and the mixture is thoroughly blended.

I make my french bread on my panini machine because it's so much easier than doing it on the stove (no maintenance - once it's one you just close it and check for done-ness). Of course you can also do it the old fashioned way with a frying pan.

Heat your pan, griddle, or panini press and coat it with a thin layer of melted butter.

Dip your bread into the bread mixture one at a time. You want to let the excess egg drip off the bread, and then place it right onto the skillet/griddle/panini press. You want to do it quickly so that the egg doesn't get anywhere and so that all your peices cook at the same time

If you're using a panini press it's as simple as closing it and waiting.

If you're doing it the old fashioned way, you'll want to cook until the bottom is a golden brown, then flip and continue cooking until the egg is thoroughly cooked and golden brown.

When your toast is done, plate it and serve.

Topping it with powdered sugar and fresh berries or pecans is optional. You'll probably only want to do it for company.

Warm some maple syrup in the microwave for 20-30 seconds to serve with it.

A few peices of bacon or sausage make a great side if you like.

Voila! Enjoy your brunch!