Stuffed French Toast Cooks Illustrated Food

STUFFED FRENCH TOAST

Steps:

• 1. Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.
• 2. Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
• 3. Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired.

CINNAMON RAISIN STUFFED FRENCH TOAST

Steps:

• In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.
• In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
• Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.

STUFFED FRENCH TOAST (COOK'S ILLUSTRATED)

Steps:

• Microwave the cream cheese (in a large bowl) on high just until softened, 5 to 10 seconds. Check it. You'd be surprised how microwave ovens vary.
• Stir in 2 tablespoons of the sugar and all of the cinnamon and nutmeg. Stir till smooth. Wrap tightly and chill for about 20 minutes.
• Meanwhile, adjust oven rack to the middle position. Heat oven to 200 degrees. Arrange the bread on a rack set over a rimmed baking sleet. Bake it until slightly dry, about 15 minutes. (I would say "or stale bread", but if you're familiar with their exhaustive testing approach, it's best to just trust them and do this step.).
• Spread the cream cheese evenly over 4 pieces of bread. Leave a 1/2-inch at the edges. ( If you do not leave the border clear, it will just come out while cooking and be wasted.) Lightly press the rest of the slices over the top to make 4 sturdy sandwiches.
• Melt 2 tablespoons butter. Whisk it with the milk, egg, vanilla, salt and the remaining 2 T. of sugar. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
• Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more T. of the butter in a 12-inch non-stick skillet over medium heat until it begins to brown, swirling to coat the pan.
• Remove the bread from the batter. Let excess batter drip back in the dish. Lay two sandwiches in the hot skillet. Cook until golden brown on both sides, about 2.5 minutes per side. Transfer to a wire rack and keep warm in the oven. Repeat with the other two sandwiches.

STUFFED FRENCH TOAST (COOK'S ILLUSTRATED)

Steps:

• Microwave the cream cheese (in a large bowl) on high just until softened, 5 to 10 seconds. Check it. You'd be surprised how microwave ovens vary.
• Stir in 2 tablespoons of the sugar and all of the cinnamon and nutmeg. Stir till smooth. Wrap tightly and chill for about 20 minutes.
• Meanwhile, adjust oven rack to the middle position. Heat oven to 200 degrees. Arrange the bread on a rack set over a rimmed baking sleet. Bake it until slightly dry, about 15 minutes. (I would say "or stale bread", but if you're familiar with their exhaustive testing approach, it's best to just trust them and do this step.).
• Spread the cream cheese evenly over 4 pieces of bread. Leave a 1/2-inch at the edges. ( If you do not leave the border clear, it will just come out while cooking and be wasted.) Lightly press the rest of the slices over the top to make 4 sturdy sandwiches.
• Melt 2 tablespoons butter. Whisk it with the milk, egg, vanilla, salt and the remaining 2 T. of sugar. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
• Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more T. of the butter in a 12-inch non-stick skillet over medium heat until it begins to brown, swirling to coat the pan.
• Remove the bread from the batter. Let excess batter drip back in the dish. Lay two sandwiches in the hot skillet. Cook until golden brown on both sides, about 2.5 minutes per side. Transfer to a wire rack and keep warm in the oven. Repeat with the other two sandwiches.