Anza is a single mother of four who makes her home in Colorado. She enjoys writing, hiking and is an avid football and hockey fan. She is the owner of a virtual business services company; writing is just one of the many services her company offers.
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My kids were never big breakfast eaters when they were little. I was always searching for a creative to every day basics to make breakfast interesting enough for them to eat. They loved having hand-sized pouches that they could grab and take with them.
I was thrilled when I discovered a Pampered Chef kitchen tool called a Press 'N Seal. It is a wonderful tool that could be used to remove crust from bread and seal filling between two pieces. I used it to make peanut butter and jelly sandwiches when the kids were toddlers and it reduces the mess of jelly falling out from between the slices of bread.
I thought this nifty tool could also be used for French toast. Rather than frying it and adding calories, baking it in the oven provided a calorie-reduced option. If I was unable to keep the kids at the kitchen table, this was a breakfast food they could take in the car on the commute to school and eat on the way or use as a mid-morning snack.
If you do not own a Press 'N Seal tool, you can still make this recipe. Simply use a biscuit cutter to remove the crust, add the filling and press the edges of the bread together with the tines of a fork. Another way would be to serve them square, cut the crust off the bread with a knife, fill and press with a fork.
This is great served with bacons strips, sausage links, eggs, and hash brown potatoes.
Serve warm dusted with powdered sugar.
Yields: 12 pieces.