Happy Monday! I hope you had a fabulous weekend. Today’s recipe is usually considered a weekend recipe, but it’s so easy I don’t see why you couldn’t enjoy it on a weekday morning if you feel so inclined. According to Wikipedia, this dish has a long history and is known by many names. I recall learning that the French call it pain perdu which is translated as “lost bread.” It comes by this name because it provides a way to reclaim “lost” or stale bread that would otherwise be thrown out. Whatever it’s called, it sure is delicious!
I ate mine with the strawberry compote I shared with you a few posts back. But you could also enjoy it with your favorite syrup or preserves. Fresh strawberries and bananas add an extra sweet surprise on the inside as well as an additional layer of flavor that blend very well with the nutmeg, cinnamon and vanilla. The cream cheese softens and melts over the fruit and bread to provide a smooth and creamy texture. Yeah! Because I happen to love cream cheese.
I discovered this recipe, or something similar to it, when I was watching an episode of Diners, Drive-Ins and Dives. I knew that I wanted to try something similar at home. I looked for the original recipe but couldn’t find it. I found this one instead. Close enough and delicious enough to be blog worthy. It was a huge hit at home.
Hearty bread, fresh fruit, cream cheese, sweet syrup, milk and a cup of coffee. Sounds like a great breakfast to me.
Recipe from Guy Fieri
French Toast Stuffed with Strawberries and Bananas
- 1-1/2 cups milk
- 2 eggs beaten
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 3 oz. cream cheese room temperature
- 8 slices bread Texas toast style, about 1 inch thick
- 2 bananas thinly sliced
- 1 cup fresh strawberries thinly sliced
- 4 tbsp butter
- powdered sugar
- maple syrup or strawberry compote
- In a shallow bowl, combine milk, eggs, nutmeg, cinnamon and vanilla. Set aside.
- To assemble, spread a thin layer of the cream cheese onto 1 side of the bread slices. Top half of the slices with the fruit, reserving some for garnish. Place another piece of bread on top, cream cheese side down, creating a sandwich.
- Preheat skillet or griddle on low medium heat. Brush with butter.
- Dip sandwiches into the batter, coating all sides.
- Place on the skillet or griddle. Cook for 3 to 4 minutes per side, then turn on the edges and cook to brown evenly.
- To serve, garnish with additional fruit and sprinkle with powdered sugar. Serve with maple syrup or strawberry compote. Enjoy!