Friday, April 22, 2011

Food For Thought

We are off playing this weekend!  We took a trip to Denver to see Brett's parents and Auntie Stephanie, who's visiting from Spain.  We don't have a lot planned, but I'm looking forward to some family down-time ... and some good laughter.  I'm sure I'll have a few snapshots and a story or two to share with you next week.

In honor of Easter weekend, I thought I would share with you a few of our favorite French toast recipes.  Fancy enough for Sunday brunch ... but easy enough for you to make for a week morning, too.  So, if you don't have time to shop for these tasty dishes before Sunday, you can put the ingredients on your shopping list for next week and surprise your family with a new delightful dish!  Or two!

Raisin Bread French Toast
(This is how I've always made French toast ... it must be something genetic.)

Loaf of raisin bread (I found a hearty loaf in the "day old"rack.)
4 eggs
Milk (Measure your eggs and add the same amount of milk.)
1/2 t. vanilla
1/2 t. nutmeg

Heat your griddle to medium-high heat.  Slice the loaf of raisin bread, about 1/2 inch slices.

Day old bread is thirsty bread ... perfect for French toast!

In a bread loaf pan, beat eggs until they are light yellow.  Add the milk, vanilla and nutmeg and mix well.

Dip each piece of bread in the egg batter and let soak for a few seconds.  Place on griddle and cook for 4-5 minutes.  Turn over and let cook for 3-4 minutes on the other side, or until toasty brown.

You can either serve them hot off the griddle or place them on a cookie sheet and pop them in your oven, set at 200 degrees.  This is an easy way keep them hot until you are ready to serve everyone at the same time.

We enjoyed our Raisin Bread French Toast with a drizzle of syrup and some fresh blackberries.

Sweet, steamy, syrupy goodness!

Stuffed French Toast
(This recipe is from my mom ... a family favorite!)

Loaf of French bread, sliced 1/4 inch (I found a loaf in the "day old" rack.)
4 eggs, beaten
2/3 cup evap. milk
1/2 t. vanilla
1/2 t. nutmeg
8 oz. fresh blueberries

8 oz cream cheese, at room temperature (I used Neufchatel ... 1/3 less fat.)
1/4 t. vanilla
1/2 cup chopped nuts (optional)

FYI - You can make this dish the night before and keep it in the refrigerator until ready.  Take the dish out and let it sit for 30 minutes before baking.
Preheat your oven to 275 degrees.  Grease a 9x13 casserole dish.

In a small bowl, combine the eggs, milk, vanilla and nutmeg.  Set this aside.

Prepare the filling by combining all the ingredients and mixing well.

Spread a few tablespoons of cream cheese mixture on a piece of bread and then sandwich a second piece on top.  Finish with the rest of the loaf and then place them in the prepared casserole dish.  You will have to snug the pieces together.  In other words, cram them in.

The layering process.

Pour the egg mixture over the slices and then sprinkle the blueberries over the top.  I nestled the berries around the edges of the slices trying to make sure that everyone would be served a few berries with their toast.

All snuggled in and ready to bake.

Bake for one hour, or until a knife inserted in the middle comes out clean.  The dish will poof up quite a bit upon baking and then will settle/sink after you pull it out of the oven ... and that is okay.

We served our Stuffed French Toast with a little syrup and some Cutie Clementines ... yum!

Cute and delectable!
This is similar to a recipe my sister-in-law posted recently ... equally delicious!


  1. Ahh! Stuffed French Toast! I still dream about this....I remember you making it in college on lazy Saturdays and then being so stuffed I didn't want to eat again for a week!

  2. Both recipes look wonderful, but I'm particularly salivating over the stuffed one with blueberries!

  3. Morgan, thank you so much for sharing your phenomenal French toast recipes on "A Little Birdie Told Me..."!



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