Wednesday, September 14, 2011
Capt Crunch Crusted, Raspberry-Strawberry Cream Cheese Stuffed French Toast
1 loaf Bakery made un-sliced white bread or brioche
2 tablespoons cream cheese, softened
2 tablespoons strawberry preserves
1 handful fresh raspberries
1/8 cup buttermilk
1/8 cup heavy cream or half and half
1/8 cup almond milk or regular milk
1 teaspoon vanilla extract
1 dash nutmeg
1 teaspoon cinnamon dash salt
2 cups captain crunch cereal, crushed
Cut bread into four to six 1 1/2 inch slices. Use a sharp knife and cut into the bottom of the bread and cut a pocket into the the bread being careful not to poke through the crust on any side. Then mix the raspberries with the cream cheese and strawberry preserves into a mixture and put it into a plastic zip lock (or piping bag) and cut off the bottom corner of the bag. Stiff the bag into the bread pocket and squeeze the filling mixture into the bread until its full, DONT OVERSTUFF! Then mix the buttermilk, milk and cream along with the vanilla, nutmeg, cinnamon and salt in a shallow bowl. Crush the captain crunch and put into a shallow bowl as well. Dip the stuffed bread into the milk mixture on each side and then into the capt crunch. Preheat oven to 350. Start a medium saute pan on medium high and add some butter. Once hot place the french toast in and let cook 4-6 minutes or until golden. Flip using tongs, not a spatula! Cook on the second side until golden and place on a baking rack. Once they are all golden place the baking rack in the oven and bake for 10 minutes. Remove and serve.
Thanks for the idea Ms. Erin!