French Toast "Sandwiches"
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 a breadcrumbs. If you don't have whole milk, you can substitute 1/4 cup of cream and 3/4 cup of low-fat or skim milk.
TOTAL:1 hour 30 minutes
- 2 Large Eggs
- 1 cup Whole Milk
- 2 tablespoons Sugar
- 1/2 teaspoon Vanilla
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 8 Slices of Bread
- 1 tablespoon Cream Cheese
- 1 teaspoon Rasberry Jam or Orange Marmalade
DIRECTIONS:In a medium bowl beat:
Add and whisk together:
Cut shapes from bread slices
Spread 4 slices with
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.
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