Ah, Glorious French Decadence!
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Choose whatever bread you like for this recipe, but in my experience, sourdough bread (especially artisan sourdough bread) is the best to use. Your regular white or wheat bread slices can get a bit too soggy, sometimes, while actual French bread may be a bit too hard. Sourdough hits that chewy, happy medium–a Goldilocks sweet spot, if you will. And though these are great as a standalone dessert, of course the usual breakfast items (fried eggs, bacon, grits, etc.) go great with it–if you have any room to eat any of that once you’ve had your fill of these, that is.
If by some miracle you have extra, they make for great leftovers, by the way. Keep them in your refrigerator for up to three days, or wrap them individually (and put them in a sealed container), and they will keep in your freezer for about three weeks! You don’t have to worry about making too many with something that tastes so good and keeps so well. Bon appetit!
Ingredients
4 bread slices (Some kind of sourdough bread, such as Pepperidge Farm Farmhouse Sourdough Bread, or some artisan sourdough bread if you have any available, works the best.)
2 large eggs
1 tablespoon heavy cream
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons unsalted butter, for frying (I went with Land O’Lakes)
Glaze
4 ounces cream cheese, softened (I used Philadelphia)
1/4 cup granulated sugar
1/4 cup heavy cream
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
powdered sugar for dusting the tops of bread, optional
Directions
(1) Cream all the ingredients together for the glaze, in a medium mixing bowl. Set aside.
(2) Heat a large skillet or frying pan on medium to high heat. As the skillet is heating up, prepare the egg mixture for the bread.
(3) In a wide medium mixing bowl, combine the eggs, heavy cream, cinnamon, nutmeg, and vanilla. Whisk until all combined.
(4) Dip each slice of bread into the egg mixture. (No need to submerge each slice of bread all the way, just enough to coat each side. Not the crust.) Lay onto the heated pan with butter. Flip when golden brown.
(5) Spread a spoonful of the cream cheese glaze onto each slice of hot french toast. Sprinkle with powdered sugar (optional).
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Quick tip: Store leftovers in the fridge – they make a great snack or lunch later!
Thanks to Simply Gloria for this delightful french toast recipe!