French Toast "Sandwiches"


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Serves 4
Choose a firm, close grained bread for this recipe; ideally, it should be a day or two old (stale bread absorbs the liquid better without falling apart). Any leftover bread scraps from cutting shapes can be ground in a food processor, dried in a low (250 degree) oven, and saved to use as breadcrumbs. If you don't have whole milk, you can substitute 1/4 cup cream and 3/4 cup lowfat or skim milk.

In a medium bowl beat:
2 large eggs

Add and whisk together:
1 cup whole milk
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt

Cut shapes from
8 slices bread

Spread 4 slices with
1 tablespoon cream cheese
1 teaspoon raspberry jam or orange marmalade

Top with remaining 4 slices of bread and press together firmly.

Heat in a large skillet over medium-low heat: 2 tablespoons butter

One at a time, dip sandwiches in egg mixture, allowing to soak for 5 to 10 seconds and making sure each side is coated (flip over if necessary). Place in skillet and cook for 6 to 8 minutes on each side, until golden brown. Serve immediately with maple syrup and raisins or dried cranberries for garnish.