Now that Marathon Training is completed, I have been getting back into the swing of elaborate morning breakfasts. Mostly because I enjoy cooking, enjoy eating more, and the kiddos love my French Toast breakfasts. Figs are still available at Caputo's right now and while Apricot Season has concluded, I can still find some fresh ones at some of the local markets right now.
This isn't any ordinary French Toast, it's stuffed with cream cheese, Apricot jam, fresh Figs and fresh Apricots and of course served up with a big dose of butter and Maple Syrup. French Toast is delicious in itself but the creamy addition of sweetened cream cheese and fresh fruit makes it quite a bit more filling, sweet, and the light tartness of the Apricots cut through the sweetness to create a delicious bite.
My little guy may be an earlier riser than my oldest. At least that's the trend lately. 5-5:30 AM and he's up for the day. And quite a bit crabby by 11 AM, so I'm all about that big hefty breakfast before he goes down for a nap. Fortunate for readers, he made an appearance and was a very big "helper" for my breakfast.
The How-To:
Step 1...eat holes in the middle of the bread because you don't like the crust. Well, not quite. But get your cute cooking buddies to come help ya out because it will make it that much sweeter.
In a large mixing bowl, I added in my sugar, eggs, cinnamon, almond milk and vanilla extract, mixing well. I used Apricot Jam but you could easily use fresh fruit only or any other type of jam that you have available. Figs are pretty versatile when it comes to the different types of Jam and cherry, strawberry or raspberry jam would go well with it too!
Next I creamed up my cream cheese in my stand mixer. I added in the powdered sugar as well as the jam. Add the jam slowly so it mixes well with the cream cheese. The consistency should be that of a thick paste. Chop up the fresh Apricots and Figs and fold into the mixture so that the fruit doesn't break up too much.
Add about 1/4 cup or less of the mixture between two pieces of bread and place into the egg/sugar/almond milk/vanilla extract mixture and soak for about 20 seconds. I used Oatnut bread for this, but Brioche or even a specialty loaf would be fantastic.
Melting butter into a large skillet, add your stuffed french toast into the pan and fry it up for 4-5 minutes per side until it becomes lightly browned and the eggs adhere to the toast. Flip and repeat until both sides are cooked well.
Repeat until all the egg mixture is gone and all the pieces of bread are cooked. Serve with powdered sugar and whipped cream or butter and sugar and enjoy!
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