Stuffed French Toast

Name: Stuffed French Toast
Yield: 2 servings
Cuisine: British
Ingredients: 4 slices brioche or ordinary bread; cream cheese; 1 handful blueberries; chopped, roasted hazelnuts; honey; 1 egg; sunflower oil, for frying; sugar for sprinkling

Joanne @JoanneinBath

Bath, UK

Why make French toast when you can make stuffed French toast? It's just as easy and twice as delicious! Simply sandwich the bread together with your favourite fruity filling, before dipping in egg and frying. I used cream cheese, hazelnuts and blueberries here but you can swap the blueberries for sliced strawberries or try sliced banana, honey and pecans.

Saved

Ingredients

2 servings

4 slicesbrioche or ordinary bread
cream cheese
1 handfulblueberries
chopped, roasted hazelnuts
honey
1egg
sunflower oil, for frying
sugar for sprinkling

Saved

Steps

1

Lay the bread on a board and spread two of them with cream cheese.
2

Mix the blueberries with some chopped hazelnuts and mix together with a drizzle of honey.
3

Heap the blueberry mixture on top of bread spread with cream cheese and then spread the other pieces with a thinner layer of cream cheese. Place the second pieces on top of the blueberry-piled pieces and squish together.
4

Beat the egg in a wide bowl, then dip the sandwiches in briefly. If you are using brioche do this very quickly, as it soaks up rapidly and will become too soggy to fry if you're not careful.
5

Fry the sandwiches in hot oil, until crisp and golden on both sides. Make sure the oil is hot, otherwise you won't get a nice crispy result. Sprinkle liberally with sugar and serve straight away.

Saved

Cooksnaps

Saved

Joanne @JoanneinBath

on July 29, 2017 15:48

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.