My foodie friend Donna used to work at an adorable little eatery called ‘The Cupcake Kitchen’, located in an equally adorable town on the Hudson River. Walking into the eatery you immediately felt like you were transported back to the 1950′s with its retro stools, counter and tables. Of course, their specialty was cupcakes, but I favored their stuffed french toast and would stop in there every time I took Charlie to get groomed across the street.
This weekend Donna and her hubby spent the weekend with us at the cabin and I thought I would try my hand at recreating my much loved french toast while I had the expert nearby. While I prepared the egg mixture, Donna cut and stuffed the bread with the jam. We made quite a team, and the results were delicious.
This is a perfect ‘breakfast in bed’ dish for someone special on their birthday or Valentine’s Day and it’s surprisingly easy. Don’t feel you have to limit yourself to Raspberry Jam if that’s not your thing. Cream cheese, strawberries or raspberries (or all three), can be substituted, or be creative and use whatever you like.
- Prepared Raspberry Jam
- 8 slices challah bread, cut to approximately 1 inch thick
- 4 eggs
- 3/4 cup milk
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup orange juice (optional)
- 1/4 teaspoon salt
- Unsalted butter
- Maple syrup and powdered sugar
- 1 - Carefully slice a pocket into the bread. Do not cut all the way through.
- 2 - Heat a large skillet over medium heat.
- 3 - In a shallow plate (I used a cake pan), whisk together the eggs, milk and juice, then stir in vanilla, cinnamon and salt and whisk until mixture is smooth.
- 4 - Place filled slices, two at a time, into the egg mixture. Soak each side for about 50 seconds. Remove the bread and transfer to a plate and repeat with remaining bread slices.
- 5 - Add 2 tablespoons of butter to the skillet, making sure it is coated evenly. Add the bread slices to the skillet and cook until lightly golden brown and crisp, about 2 minutes each side. Repeat with other slices, adding more butter if needed.
- Garnish with powdered sugar and serve with syrup if desired.
- The picture that is shown is of plain french toast that was Donna's. Ironically, she does not like jam and I didn't take a picture of anyone else's but trust me. The combination of jam and the savory toast is fabulous!