Stuffed Cinnamon Cream Cheese and Peanut Butter French Toast
 
Ingredients:
 
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.

Directions:

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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