Recipe: Stuffed French Toast

 

Stuffed French Toast

1 loaf French bread
8 oz cream cheese, softened
1 cup raspberries or blueberries (frozen is fine, but thaw first)
1/4 cup powdered sugar (more or less depending on taste preference)
5  eggs
2 TBS milk, half and half, or heavy whipping cream

Directions

1. Slice French loaf every 1/2 inch, but avoiding cutting through the bottom on even cuts so that you end up with 1-inch slices of bread that open like butterflies.

2. For stuffing: Mix cream cheese, berries, and sugar in a small bowl with a fork until mashed and blended. Smear a spoonful of stuffing between the bread flaps, making sure no filling seeps out of the edges. Gently press flaps closed.

3. Blend eggs and milk well and pour into shallow container for dipping. Dip both sides of stuffed bread into egg mixture and place in preheated frying pan coated with oil. Flip when bottom develops pretty brown spots. Remove from heat and place in warmed crockpot or baking dish covered in foil to keep warm while you cook the rest.

Makes 4 - 5 servings. (Cream cheese filling makes enough for almost 2 skinny French loaves.)

Cook’s Note: Serve with Maple Buttercream frosting, maple syrup, or berry syrup. One French loaf can be cut into 10 - 14 butterfly slices, depending on the size of the loaf. 

See Stuffed French Toast tutorial reel on Instagram @MrsLeesSweetShoppe.

Recipe: Creamy Broccoli Soup

 

Creamy Broccoli Soup

3 c. water
1/2 c. all-purpose flour
2 T. butter
3 cubes chicken bouillon (or amount for 4 c. broth)
1 T. minced onion
1 t. salt
1 - 2 pinches red pepper flakes
2 - 3 broccoli crowns, chopped (can use food processor)
1 - 2 Idaho potatoes, chopped into 1/2” cubes (optional)
1 c. milk or cream
2 c. shredded cheese

Directions:

1. Whisk flour into water and pour into medium saucepan.

2. Add butter, bouillon, minced onion, salt, red pepper flakes, chopped broccoli, chopped potatoes (if desired). Bring to a boil and simmer for 10 - 15 minutes, stirring occasionally (if your potatoes are in larger chunks, increase simmer time until potatoes are done).

3. Gradually stir in milk and shredded cheese. Let simmer a few minutes until the cheese is melted and incorporated into the soup. 

4. Remove from heat; let stand 2 - 3 minutes before serving. Serve with bread and butter.

Makes 4-5 servings. 

Cook’s Note: If using a blender to chop the broccoli, it is easy to add the water and flour to the broccoli and blend. The red pepper flakes might not seem important, but that is the magic ingredient to this soup. Also, use potatoes or rice to stretch the soup for a few more people or to help thicken the soup a little; add more potatoes or add 1/2 c. wild rice and 1 c. water to stretch. I rough cut my broccoli and potatoes in to 2 - 3” segments and pulse it a few times in a food processor for a smoother-textured soup.