Stuffed FrenchToast

I decided my husband needed to have a sugar rush this morning so I made him this dish with a side of scrambled eggs. I got the idea from IHOP when they introduced stuffed french toast on their menu a few years back.

For my recipe, I use a specialty bread that the local grocery store sells but you can use any type of thick cut bread that you like.

4 slices  HEB French Toast Breakfast Bread

3  Eggs

1 tablespoon  milk or heavy cream

1/2 teaspoon nutmeg

1/2 teaspoon cardamom

1 teaspoon cinnamon 

1 tablespoon brown sugar

The filling:

4 ounces softened cream cheese

2-3 teaspoons white sugar

4 tablespoons blueberry or cherry preserves (not jelly)

Butter for frying

In a bowl, lightly scrambled the first set of ingredients (eggs through brown sugar) and set aside.

Mix cream cheese and sugar, spread on 1 side of each bread slice. Top two slices with preserves then place remaining slices, cream cheese down, on top of ones with preserves. You should have two cream cheese/preserve sandwiches.

Soak each side of the sandwiches in egg  mixture for about 30 -45 seconds per side. Cook about 3-5 minutes per side in fry pan coated with butter, gauging temp to prevent burning. 

Top with powdered sugar or whipped cream if desired.