Sunday, July 3, 2011
My partner for this month's Taste & Create was Chaya. Chaya has a few different blogs, including Comfy Cook's Kosher Kitchen, and has even contributed some recipes here at The Bad Girl's Kitchen! I spent some time searching her archive of recipes, mainly for something for which I had all the ingredients, because I realized the deadline was fast approaching and I wasn't going to make it to the store beforehand.
*Taste & Create is an amazing monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are paired up randomly, and each create a recipe from their partner's blog! It is so fun! Please join us.
I love love love the Pain Perdue (stuffed French toast with cream cheese and orange marmalade) at Mimi's Cafe. Although it's completely different from Mimi's, when I discovered Chaya's Stuffed French Toast recipe, I had to make it. It sounds delightfully simple, filled with cinnamon cream cheese. And delicious too!
*since I started planning to make this, Chaya has consolidated her blogs, so the original recipe can be found on Bizzy B. Bakes, link below!*
I didn't have whipped cream cheese, so I brought about 4 ounces of regular cream cheese to room temperature and whipped it myself. I wanted to make this breakfast for my family of 4, but the original recipe calls for a whole cup of cream cheese to serve just 2 people! Although I love cream cheese, the thought of eating 1/2 cup of it didn't sit well with me, so I didn't double the cream cheese mixture. I just divided it between 4 sets bread and doubled the amount of eggs. I also halved the amount of brown sugar, and didn't increase the cinnamon or vanilla in the egg mixture.
It's important to whisk the egg mixture in between soaking the toast so the cinnamon doesn't separate too much.
I think the amount of cinnamon I used in the recipe is about right, I certainly wouldn't increase it. The amount of filling I used was just right for us too. Number One and H-Bomb and I liked the French toast; Sawed Off didn't want any.
This is a sweet treat for breakfast, and I look forward to experimenting with more variations!
My measurements, to serve 4, are below. Follow the link for Chaya's original recipe to serve 2, if you want more filling and more cinnamon.
Stuffed French Toast
8 pieces of bread
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1/2 cup milk
4 eggs, beaten well
4 ounces cream cheese
1 teaspoon of cinnamon
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1 tablespoon butter
Put butter in large skillet or griddle. Heat slowly.
Combine cinnamon, vanilla, milk and eggs in a shallow bowl. Mix well and set aside egg mixture.
Combine the filling mixture, whipping until smooth.
Make sandwiches. Spread cream cheese mixture on one slice of bread, top with another slice of bread. Soak both sides of the "sandwich" in egg mixture.
Heat griddle to medium and put sandwiches on griddle. Cook for two minutes on each side, being careful not to burn. They should be golden brown.
Remove from heat and enjoy.