Fantastic French Toast

by Anza Goodbar
(last updated June 17, 2016)

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.

Ingredients

  • 4 Ounces cream cheese, softened
  • 2-3 Tablespoons canned pastry filling (almond, raspberry, blueberry, apricot, etc.)
  • 2 Eggs
  • 1/3 Cup milk
  • 1/2 Teaspoon vanilla
  • 1/2 Teaspoon nutmeg
  • 1/2 Teaspoon cinnamon
  • 24 Slices thick bread
  • Powdered sugar

Directions

  1. Preheat oven to 400 degrees F.
  2. Blend cream cheese with filling until smooth in food processor.
  3. Set aside.
  4. Beat eggs.
  5. Blend in milk vanilla and spices.
  6. Spread filling mixture in small circle on each of the 12 slices of bread.
  7. Top each with another slice of bread.
  8. Cut and seal the two pieces of filled bread together with a cut and seal kitchen tool.
  9. Dip filled bread pouches in egg mixture.
  10. Place dipped pieces on a baking stone and bake for 5 minutes.
  11. Turn pieces over and continue baking for 5 additional minutes or until golden brown.

Serve warm dusted with powdered sugar.

Yields: 12 pieces.

Author Bio

Anza Goodbar

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. ...

MORE FROM ANZA

Differences between Chemical Peels and Acid Peels

There are two basic types of chemical peels—light and deep. A light chemical peel can be done over a lunch hour; a ...

Discover More

Ridding Your Home of Termites

Termites look like little white ants. Don't be fooled, they can cause enough damage to make a house unlivable.

Discover More

Hearty Chili

Cold weather is an excellent time to put on a pot of chili. The key to a good chili is allowing time for all of the spices to ...

Discover More
More Cooking Tips

Making Delicious French Toast

Are you hungry for French toast? Learn tricks to making it, or try something new for your favorite breakfast food.

Discover More
Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

Comments

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is two less than 2?

There are currently no comments for this tip. (Be the first to leave your comment—just use the simple form above!)


Videos

Subscribe to the Tips.Net channel:

Visit the Tips.Net channel on YouTube

Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

(Your e-mail address is not shared with anyone, ever.)