Treating mom to a restaurant meal on Mother’s Day is popular, but it’s also a day when kids like to take over the kitchen and make something special for her.
Making mom breakfast this Mother’s Day is a great way to do just that. If your mom is a French toast fan, try a different take on it with this stuffed version. Crispy on the outside and soft and creamy in the center is what this recipe is all about.
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This recipe requires little effort, and is something the whole family can enjoy. Young kids can make this with the help of dad, an older brother or sister, or other adult.
If you think the kids won’t like the cream cheese stuffing, skip it and make thick sliced French toast. But don’t skimp on it or the spices for Mom — the flavor combo is an excellent match. For an even richer version, stuff Brie cheese and a thin slice of ham in bread. For a nice presentation, serve the French toast with fresh blueberries or fresh sliced strawberries.
A few tips:
▪ This French toast is a good dish to prep for and is a good way to teach kids how to prep and measure ingredients.
▪ Kids should have an adult cut the French bread into slices and cut the slit for the stuffing pocket. Do this the night before so the bread dries out some.
▪ Kids should also have an adult control the heat and handle the hot griddle or skillet.
Stuffed French Toast
Preparation time: 15 minutes. Total time: 30 minutes. Servings: 6.
1 large French baguette (16 to 20 ounces), preferably day old
1 package (8 ounces) reduced fat cream cheese
1/4 cup pecans or walnuts, chopped
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
1 cup reduced fat milk
Pinch of salt
1/4 teaspoon cinnamon
Pinch of nutmeg
2 teaspoons canola oil
1 tablespoon butter
Pure maple syrup or favorite syrup
Sliced fresh strawberries or blueberries
The night before, slice the baguette into 1 1/2- to 2-inch thick slices; you should get at least 10 to 12. Make a small slit on the bottom side of the slice to make a deep pocket for stuffing. Or you can do this when ready to cook, but it’s generally best to leave out the bread.
Just before cooking, in a small bowl, mix the cream cheese, nuts, vanilla extract and maple syrup. Evenly divide the cream cheese mixture, using a spoon to stuff it in the bread pocket.
In a large bowl, whisk the eggs, milk, salt, cinnamon and nutmeg.
When ready to cook, warm the oil and butter on a griddle or large skillet over medium-high heat.
Dip the stuffed baguette slices for a few seconds in the egg mixture so it coats evenly. Don’t let them soak too long or they will become mushy. Transfer to the griddle and cook on each side until browned.
Remove from the griddle and place on a serving plate. Garnish with a dusting of confectioner’s sugar and sliced strawberries. Serve with your favorite syrup.
Analysis per 2 thick slices. 422 calories (57 percent from fat), 27 g fat (7 g saturated fat), 44 g carbohydrates, 8 g protein, 217 mg sodium, 78 mg cholesterol, 169 mg calcium, 7 g fiber.