If you want a fancy twist on a weeknight “brinner” (breakfast for dinner) boy do I have the recipe for you.
![IMG_8591 IMG_8591](http://lh5.ggpht.com/-W7Jy7eSsLv4/UFGuVd9-rQI/AAAAAAAAM-w/hXTgzg4OdWU/IMG_8591_thumb%25255B1%25255D.jpg?imgmax=800)
Stuffed French Toast always sounds so fancy when I see it on breakfast/brunch menus; but it really couldn’t be easier. The stuffing possibilities are endless and the combinations are delicious.
Possible stuffing ingredients:
- dark chocolate chips
- cream cheese (plain, strawberry, cinnamon sugar, honey-walnut)
- peanut butter
- fruit jelly or preserves
- chopped walnuts
- Nutella/Biscoff Spread
I guarantee this recipe/method will be a crowd pleaser anytime of day; breakfast, noon or night. I know my taste tester was pretty happy with the result.
![IMG_8589 IMG_8589](http://lh5.ggpht.com/-CMVDoIdZLWk/UFGuVxcAixI/AAAAAAAAM-4/rHaOtXfLLbE/IMG_8589%25255B9%25255D.jpg?imgmax=800)
Our SFT last night was full of it – cinnamon cream cheese and peanut butter that is!
Stuffed Cinnamon Cream Cheese and PB French Toast
Print this recipe!
8 slices of cinnamon toast (regular bread would work also)
4 eggs
1/2-3/4 C milk
1 t vanilla extract
2 t cinnamon
4 T peanut butter
4 T cinnamon sugar cream cheese*
*I make my own with reduced fat cream cheese, but you could use premade.
Directions:
Start by making an assembly line by laying out the bread slices. Spread peanut butter on four slices of bread (1 T on each slice) do the same with the cinnamon sugar cream cheese on the other four slices (1 T on each slice) and combine one slice of each to make a sandwich.
![IMG_8579 IMG_8579](http://lh5.ggpht.com/-3iETZYkmfc4/UFGuWnAZKoI/AAAAAAAAM_A/wnnBvhnJxqk/IMG_8579%25255B5%25255D.jpg?imgmax=800)
![IMG_8581 IMG_8581](http://lh3.ggpht.com/-JH_ZY-uvT8I/UFGuXAz5UMI/AAAAAAAAM_I/6ABVESjnRts/IMG_8581%25255B5%25255D.jpg?imgmax=800)
In a medium bowl, or shallow dish add 4 eggs, milk (if you like your custard a little more milky, add 3/4 C of milk; if you prefer it a bit more eggy to dip the bread in, add 1/2 C – I never measure, I just eyeball it), cinnamon and vanilla extract and whisk to combine.
![IMG_8584 IMG_8584](http://lh3.ggpht.com/-6fjZqDm_4l4/UFGuXsZ75WI/AAAAAAAAM_Q/wfO4JuZ2Wiw/IMG_8584%25255B5%25255D.jpg?imgmax=800)
Heat griddle or pan over medium heat and spray with nonstick spray.
Dip each “stuffed sandwich” into the egg/milk mixture and submerge until each side is coated with the liquid. place on the griddle and cook for about 3-4 minutes per side or until golden brown. Let rest for about 5 minutes before serving so the yummy flavorings inside don’t run out.
![IMG_8586 IMG_8586](http://lh4.ggpht.com/-iv_Q-9CwTlw/UFGuYVddcVI/AAAAAAAAM_Y/7AtzAW4GkZ8/IMG_8586%25255B5%25255D.jpg?imgmax=800)
Top with butter and syrup if desired. Fresh fruit on top would also be a great choice!
![IMG_8596 IMG_8596](http://lh5.ggpht.com/-OsOPKYNF9L8/UFGuYxnsT0I/AAAAAAAAM_g/EVKiqvuidhM/IMG_8596%25255B5%25255D.jpg?imgmax=800)
![IMG_8593 IMG_8593](http://lh3.ggpht.com/-bx2Zb44bXM8/UFGuZnbXEcI/AAAAAAAAM_o/XnUz76npPXU/IMG_8593%25255B7%25255D.jpg?imgmax=800)
Our version was served with cheesy scrambled eggs for added protein!
P.S. – HAPPY BIRTHDAY MOM! LOVE YOU!
P.P.S. – WE HAVE A NEW NIECE! WELCOME TO THE WORLD REMY JANE ALEXANDER!