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Toast of the Town

© Michael Vyskocil

Cream Cheese-Stuffed French Toast

SERVES 9

Serve these flavorful breakfast "sandwiches" with maple syrup, Banana Syrup (see recipe below) or a dusting of confectioners' sugar.

1 5-ounce can (2/3 cup) evaporated milk

1/3 cup milk

1/4 cup (4 tablespoons) unsalted butter

3 large eggs

1/3 cup freshly squeezed orange juice plus grated zest of 1 orange

1/4 cup rum (optional)

2 tablespoons freshly squeezed lemon juice plus grated zest of 1 lemon

3/4 cup sugar

Pinch of salt

1 teaspoon pure vanilla extract

2 loaves of Italian or French bread baguette, cut into eighteen 3/4-inch-thick slices

Vegetable oil, for frying

Cream Cheese Filling (recipe follows)

Maple syrup or Banana Syrup (recipe follows), for serving

1. In a small saucepan, heat evaporated milk, milk, and butter just until the butter melts. Do not boil the milk mixture.

2. In a wide deep baking dish, combine the eggs, orange juice, orange zest, rum (if using), lemon juice, lemon zest, sugar, salt, and vanilla extract. Beat with a fork until well blended.

3. Slowly pour hot milk mixture into the baking dish with the egg mixture, whisking constantly to prevent eggs from cooking. Whisk until milk mixture has been incorporated.

4. Dip the bread slices into the egg mixture, and moisten thoroughly on both sides, being careful not to oversoak bread. Transfer to a plate.

5. Pour enough vegetable oil into a large skillet to cover by 1/8 inch. Heat over medium-high heat until oil bubbles when tested with a drop of water. Add several bread slices to skillet and cook for 2 to 3 minutes on one side or until deep golden brown. Flip; continue cooking on other side until deep golden brown and slightly puffy throughout, 2 to 3 minutes. Transfer bread slices to paper towels to drain. Repeat with remaining bread slices, adding more oil if necessary.

6. Cover half of the slices of toast with 1 heaping tablespoon of the Cream Cheese Filling. Place the remaining slices on top of the cream cheese-covered ones, forming sandwiches. Serve sandwiches with desired syrup.

*Note: To make the French Toast in advance, place the cooked slices of toast on a baking sheet and freeze just until the slices are firm. Place in an airtight freezer container, seal and store in the freezer for up to 3 months. To reheat, place frozen slices in a single layer on an ungreased baking sheet. Bake, uncovered, in a 400 degree Fahrenheit oven for 10 to 12 minutes or until heated through. Fill and serve as directed.

Cream Cheese Filling

MAKES ENOUGH TO FILL 9 SANDWICHES

The copyright of the article Toast of the Town in Seasonal Cooking is owned by Michael Vyskocil. Permission to republish Toast of the Town in print or online must be granted by the author in writing.