Stuffed Cinnamon Cream Cheese and Peanut Butter French Toast
8 slices of cinnamon toast (regular bread would work also)
4 eggs
1/2-3/4 C milk
1 t vanilla extract
2 t cinnamon
4 T peanut butter
4 T cinnamon sugar cream cheese*

*I make my own with reduced fat cream cheese, but you could use premade.


Start by making an assembly line by laying out the bread slices. Spread peanut butter on four slices of bread (1 T on each slice) do the same with the cinnamon sugar cream cheese
on the other four slices (1 T on each slice) and combine one slice of each to make a sandwich.
In a medium bowl add 4 eggs, milk (if you like your custard a little more milky, add 3/4 C of milk; if you prefer it a bit more eggy to dip the bread in, add 1/2 C – I never measure, I just eyeball it),
cinnamon and vanilla extract and whisk to combine.

Heat griddle or pan over medium heat and spray with nonstick spray.

Dip each “stuffed sandwich” into the egg/milk mixture and submerge until each side is coated with the liquid. place on the griddle and cook for about 3-4 minutes per side or until golden brown.
Let rest for about 5 minutes before serving so the yummy flavorings inside don’t run out.

Top with butter and syrup if desired. Fresh fruit on top would also be a great choice!
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