I haven’t done a lot of breakfasts on here, which I need to do more of I’m told. I do have some pretty good recipes and enjoy cooking breakfast, so I will work on getting more breakfast recipes up here. I usually make a lot of frittatas for me and my wife. They are simple to make, and you can add so many different flavors that the possibilities are endless. Sunday morning, I wanted to try and make something a little more fun. I pulled some of our cookbooks, of which we have many, cookbooks from everywhere and featuring almost every food type. Any time we go to Marshalls department store, that’s where I find myself spending the most time, the book section, hunting cookbooks. If you didn’t know, they always have a little book section that is usually filled with different varieties of cookbooks. The prices are great and usually a fraction of the original cost. We have found some wonderful cookbooks there and at Half Price Books. As I browsed through a bunch of different books I couldn’t find anything that was fun enough to make. There were plenty of waffles and crepes and the like but nothing that really piqued my interest. As I usually do, I put the books back on the shelves and started opening cabinets. While taking inventory of ingredients, I began formulating a plan and came up with French toast with a twist (of course). Why not try and stuff it? I had heard of it before but had not ever tried to make it. Luckily it turned out wonderful and goes into the keeper file.

Stuffed French Toast

Serves 2

Ingredients

4 Slices of Bread (I used regular bread but french bread would have been great.)

1/2 Cup Cream Cheese

2 Tablespoons Peach Preserves

2 Egg Whites

1 Whole Egg

1 Teaspoon Apple Pie Spice (mixture of cinnamon, nutmeg, and allspice)

1 Teaspoon Good-Quality Mexican Vanilla

1/2 Cup Peach Preserves (For Syrup)

Directions

1. In a bowl, cream together cream cheese and 2 tablespoons preserves.
2. Combine well and spread on two slices of bread covering with the second slice.
3. In a shallow bowl whisk together eggs, apple pie spice, and vanilla.
4. Dunk each cream cheese filled sandwich into the egg mixture until both sides are well coated.
5. Spray a non-stick skillet with a cooking spray and heat to medium-high heat.
6. Cook the bread on both sides for 3 minutes.
7. While toast is cooking, in a saucepan heat up the 1/2 cup preserves until they are warmed through, about 5 minutes.
8. Serve toast with preserves syrup.
9. Enjoy!