Stuffed Griddle-Baked French Toast Welcome to our great family recipe for Stuffed Griddle-Baked French Toast – it’s always a hit!
This recipe is customizable, so you can switch out the cream cheese and jam with alternative fillings to get different flavors. Try using ricotta cheese and fresh seasonal berries, hazelnut spread and banana slices, or nut butter and dried cranberries. Get creative and make it your own!
– 2 thick slices of French Toast
– 4 ounces of Cream Cheese, softened
– 2 tablespoons of Jam or Preserves
– 2 tablespoons of Butter
– 2 tablespoons of Maple Syrup
– Powdered Sugar, for garnish
1. Prep the French Toast: Heat a griddle over medium-low heat, butter the bread slices, and set aside.
2. Mix the Cream Cheese and Jam: In a small bowl, use a rubber spatula to mix together the softened cream cheese and jam until evenly blended.
3. Assemble the French Toast: Place 1 tablespoon of the cream cheese-jam mixture on each of the two slices. Spread it across the center of the slice, leaving room on the sides.
4. Toast: Place the two filled slices of French Toast on the hot griddle. Toast until the bottom is a golden-brown color, and flip over to toast the other side until golden-brown, about 3-4 minutes.
5. Serve: Plate up the French Toast, and top with the remaining cream cheese-jam mixture. Drizzle with the syrup, and sprinkle with powdered sugar for garnish.
Hack: This recipe also works great for French toast casserole! Instead of assembling individual slices, top the casserole with a generous layer of cream cheese-jam mixture and bake in a 350° F oven for about 30 minutes, or until golden-brown and bubbly.
Tips and Suggestions:
– Serve the French Toast warm with a side of fresh berries and a dollop of whipped cream.
– Make it a complete breakfast by adding your favorite protein, like bacon or sausage patties.
– For a gluten-free option, use gluten-free French toast.
– Don’t have maple syrup? Try substituting with honey, agave syrup, or your favorite pancake syrup.
– Make it extra special by adding a teaspoon of cinnamon or nutmeg to the cream cheese-jam mixture.