Sunday Stuffed French Toast

I keep telling people that it sure sucks to live here but when you have a super cook like Don, I just can’t help myself. Here is the fantasy meal we had yesterday.

  • 4 slices of Brioche bread (day old) and must be Brioche to work.
  • 8 oz. whipped cream cheese
  • 3/4 cup plus 1 tbsp. milk
  • 2 tbsp. sugar, more if you want sweeter
  • 1 1/2 tsp. pure vanilla extract
  • 3 large eggs
  • pinch of salt
  • 1/2 tsp. cinnamon
  • 1 tbsp. butter for the pan (or more if needed)
  • icing sugar, maple syrup or fresh fruit

To begin, create a cavity for the filling in each piece of bread by laying one slice of bread on a board, using a sharp knife, cut a horizontal slit into the bottom of the bread but do not cut through all the way. You just want to create a pocket.

In a medium bowl whisk together the cream cheese, 1 tbsp. milk, 1 tbsp. sugar and 1 tsp. vanilla. Be sure to taste and if you want it a bit sweeter, simply add more sugar.

Transfer this mixture in a zip-lock bag and snip off a corner to make a piping bag. Inset the tip of the bag in the pocket and fill each slice with the mixture that same way you would fill a donut. Use an offset knife to evenly distribute the mixture and clean off the edges. Be sure to watch carefully so there is enough for all 4 slices.

Break the eggs in a wide but shallow bowl and beat them with a whisk. Now add the remaining milk, sugar, extract and salt.

Coat a non-stick pan with butter and place over a medium low heat until the butter begins to sizzle and foam up.

Place the bread slices, one at a time into the bowl and let the bread soak up the egg mixture for a few seconds and turn them over to soak the other side. Now place into the waiting non-stick pan. Work only in batches that will fit your pan.

Transfer the finished slices to a plate,  clean the pan, add more butter and continue cooking the remaining slices.  Plate individually, add the toppings of your choice, pour a fresh coffee and ENJOY!

French Toast With Bacon Nests

Everyone loves French toast and when served with crisp bacon nests topped with maple syrup (lots), you have a royal feast for sure.

  • 6-8 bacon slices, thicker cut would hold up better**
  • 1 tsp. coconut oil
  • 6 large eggs
  • 1 cup milk
  • 1/2 cup whipping cream
  • 2/3 packed brown sugar, divided
  • 1 tsp. vanilla
  • 1 tsp. nutmeg
  • pinch of salt
  • 1 lb. egg bread loaf, cut into 1 inch thick slices
  • lots of maple syrup  (warmed)

Cook bacon in a large non-stick frying pan over a medium temperature until starting to crisp up. Cool Slightly. **if you run bacon under the cold water tap and shake off the excess before frying, they don ‘t curl  up. Just sayin’.

Line the bottom and sides of a slow cooker insert with a large piece of parchment. Brush with oil. Now twirl the bacon strips into nests and arrange on the bottom of the insert.

Beat the eggs with the milk and cream, 1/3 cup brown sugar, vanilla, nutmeg and salt in a large bowl. Beat until light and foamy. Dip each slice of bread in the egg mixture.

Divide the bread and brown sugar into 2 – 3 layers, 1 slice thick, depending on the size of your slow cooker. Place first layer of dipped bread over the bacon, sprinkle with brown sugar, then repeat with remaining bread and sugar. Cover and cook for 8 hours on low.

Preheat broiler. Using oven mitts to lift the parchment holding the French toast out of the slow cooker, flip bacon side up onto a buttered baking sheet, and broil in the oven until the bacon is crisp (2 min.). Transfer to a platter or cutting board.

Divide into 6 servings, serve with warmed maple syrup. Serve with fresh coffee, juice and WOW! you did it again.

Stuffed French Toast For Lunch

French toast is almost always thought of as a breakfast meal. Not so. With a little twist on the ingredients, you have lunch. Serve with a wonderful cold salad and you become a hero.

  • 1 x 14 inch rustic loaf (french bread will do, in a pinch), cut into 8 slices
  • 8 thin slices of ham, plus a couple more for garnish
  • 8 oz. camembert cheese, plus more for garnish
  • 8 large eggs
  • 2/3 cup whole milk
  • pure maple syrup

Spray the sides and bottom of a 9 x 13 inch baking dish with Pam. Make a deep slit in each of the 8 slices, but do not cut completely through. Stuff each one with a slice of ham and divide the cheese equally into each pocket.

Whisk together the eggs and milk. Season lightly with salt and pepper. Pour the egg mixture into the baking dish. Add the bread in a single layer, pressing down carefully and soak for about 15-18 minutes. Turn the bread over and soak a further 15 minutes.

Preheat oven to 350 degrees. Top the bread with remaining ham pieces (chopped) and cheese. Bake for about 22-25 minutes until the egg mixture has set.

Add a side salad (crisp and cold) and you are a winner!

Enjoy…this is yummy!

Back Bacon French Toast Sandwiches


This only takes a few minutes to prepare so is a great morning start to your day breakfast.


  • 4 large eggs
  • 16 slices back bacon, lightly cooked
  • 1 cup whole milk
  • pinch of salt
  • 2 tbsp. butter
  • 8 slices whole grain bread
  • 2/3 cup swiss cheese, grated
  • 2 cups mozzarella cheese, grated

Whisk together the eggs, milk and salt.

In a frypan, melt 1/2 tsp. butter and after dipping both sides in the egg mixture, fry 2 slices at a time for 1 minute each with remaining bread, adding butter as you may need.

Assemble with 1 slice of bread, 1/4 of the swiss cheese, 2 slices of cooked bacon, 1/4 of the mozzarella cheese and top with the second slice of bread.

Now fry the sandwiches in the remaining butter for 2 minutes per side until the cheese has melted and the bread has turned a golden brown.

Serve with butter and warm maple syrup.

Orange Croissant French Toast


A funny thing just happened. I have a cookbook that was printed back in 2009. In it are recipes that received the greatest number of kudos from guests and family alike. Don and I are doing a cooking class demonstration on Thursday and, you guessed, while preparing everything and, of course, sampling the fare before we go, Don said I should print off this recipe so everyone can follow through. Yea, I said….then I tried to find it. HA! I never did post it.

Here it is….it is an elegant, exceptionally fine cuisine and a real WOW factor.


  • 6 large eggs
  • 1  1/2 cup heavy whipping cream
  • 2 – 3 tsp. Grand Marnier
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • pinch of freshly ground nutmeg
  • pinch of salt
  • grated zest of one orange
  • 4 oz. cream cheese
  • 2 tbsp. icing sugar
  • 4 croissants, one day old
  • 1/2 cup orange marmalade
  • 2 tbsp. unsalted butter
  • 2 tbsp. Crisco oil
  • orange syrup (recipe follows)
  • 2 segmented oranges

Preheat oven to 250 degrees.

Whisk together the eggs, cream, Grand Marnier, vanilla, cinnamon, nutmeg, salt and zest in a medium bowl. Stir together the cream cheese and icing sugar in a small bowl.

Cut the croissant in half lengthwise and spread the outside bottom with cream cheese mixture and the outside top with the marmalade. Place back together (they will be inverted with cut side out) to seal. (they will look inside out)

Place the stuffed croissants in a shallow baking dish large enough to hold them in a single layer. Pour the egg mixture over them and soak for 5 minutes. Turn over and soak for another 5 minutes or until soaked through.

Heat 1 tbsp. butter and 1 tbsp. Crisco oil in a large frypan over medium heat. Fry each side until golden brown. Place on a wire rack and place in the oven while cooking the remaining croissants.

Wipe out the frypan and repeat with the oil, butter and croissants.


Orange Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 3/4 cup orange juice
  • 1 tbsp. corn starch
  • 2 tbsp. unsalted butter

Combine the sugar and water in a saucepan and bring to a boil, stirring until the sugar dissolves. Combine juice and cornstarch in a bowl and then mix into the sugar syrup. Simmer gently until thick. (About 6-8 minutes). Add butter and stir until it melts. Serve warm over the croissants.


Bananas Foster French Toast

Anyone who had ever stayed at our B & B or even had a dinner in our home knows that I have never been shy when it comes to calories…..can’t help it. If you want fabulous food, then you must pay for it….just kidding. That comment probably has the ire of any dietician reading this.

Never mind…this is one fabulous French Toast.


  • 2 cups whipping cream (heavier the better)
  • 3 large eggs
  • 1/4 tsp. vanilla
  • 1/4 tsp. almond extract
  • 1/4 cup dark brown sugar
  • 1 tbsp. ground cinnamon
  • 4 slices of brioche
  • 1 stick unsalted butter
  • 4 ripe bananas, sliced into 1/4 inch rounds
  • 2 tbsp. rum
  • 1/2 cup chopped pecans
  • 1/2 pint whipping cream


In a large bowl combine the cream, eggs, vanilla and almond extracts and beat  until well combined.  In a smaller bowl, mix together the sugar and cinnamon and set aside.  Dip the slices of bread into the cream mixture and use half of the sugar mixture,  sprinkling on both sides.

Melt the butter in a frypan and when hot, cook as many pieces of bread as the pan will hold, cooking until a golden brown.

Heat remaining butter in another pan. Sprinkle the bananas with the sugar, add pecans.  Remove from heat and stir in the rum and cook until caramelized. Place 2 slices of bread on a plate, pour the banana mixture over them and, of course, add the whipped cream.

A cup of freshly brewed coffee will complete this meal. Many groans and moans of pleasure will follow. Yummy!

French Toast Pear and Sausage “Dogs”

The weekend is upon us and  you want to try something different…something that everyone will like and probably become addicted to….get ready…here it is.


  • 3/4 lb. your favourite sausage  links, fully cooked
  • 1 tbsp. Crisco oil
  • 2 eggs
  • 1/2 cup half and half cream
  • 1 tbsp. brown sugar, packed
  • 1 tsp. pure vanilla extract
  • pinch each of ground cinnamon and fresh grated nutmeg
  • 6 of your favourite Portuguese buns (long shaped), split down the top, lengthwise OR regular hot dog buns. Do not cut right through.
  • 2 tbsp. honey
  • 6 thin slices of Povolone cheese
  • 1-2 red pears, sliced thin, do not remove the skin
  • 2 tbsp. butter

Slice the cooked sausage links into 1/2 inch pieces and place in a skillet with 1 tbsp of oil and brown on all sides. Remove and drain on a paper towel. Set aside.

In a shallow dish, whisk the eggs, cream, sugar and spices together until well blended and set aside.

Put a slice of cheese inside the bun. Brush the cut sides with honey. Add some of the sausage pieces and a couple slices of pear and close up, securing with toothpicks to hold together.

Dip each of these buns into the egg mixture. Melt the butter in a clean skillet and add the buns, cooking 4 minutes each side. being careful not to burn. Remove the toothpicks.

When serving, drizzle with pure maple syrup and enjoy. Add a couple slices of melon or grapes and you ‘did it again’.

Coffee anyone?

Peachy-Keen French Toast

Another way to present french toast. This time, of course, with fresh peaches when they are ready this summer and with this recipe, you will be ready to go ahead.


  • 6 peaches, peeled and sliced into wedges
  • 1 cup dark brown sugar
  • 1/2 cup butter
  • 2 tbsp. water
  • 1 loaf French bread (12-14 slices)
  • 5 eggs
  • 1 cup milk plus 1/2 cup cream
  • 1 tsp. pure vanilla

Heat sugar and butter on medium-low until dissolved;  add the water and continue cooking until this becomes thick and foaming.  Pour  into a prepared 13 x 9 inch baking dish and cool for 10 minutes or so.

Place the peaches on the cooled caramel sauce and cover with bread, making sure to fit the pan.

In a blender, add eggs, milk and vanilla until mixed,  Pour over the bread, cover and refrigerate overnight.

Remove from the fridge at least 3/4 hour before baking. Bake in a 350 degree oven for 40 minutes.  If this browns too fast, loosely cover with foil for the last 10-15 minutes.  Serve this warm with warmed peach syrup. Homemade, of course.

Nothing can be better than sun-kissed peaches just picked off the tree…mmmm



Blackberry Syrup

This is super easy and you can use it for any dessert, pancakes, or scones, etc.


  • 2 cups fresh Blackberries
  • 1/4 cup berry sugar
  • 1/2 cup orange juice (no pulp)

In a saucepan, combine these ingredients and cook over five minutes over medium heat.

Lower heat when the sauce begins to simmer and continue cooking for 15 minutes.

Serve warm over whatever you want . It is yummy, yummy in the old  tummy. Pancakes never tasted sooooo good!


Another Stuffed French Toast

I love French Toast and this is just another way to make it up. It looks good and tastes great.

  • 1 loaf brioche bread
  • 8 oz. ricotta cheese (beaten until smooth)
  •  1 tp. vanilla extract
  • 4 eggs
  • 1/2 cup cream
  • 1 tbsp. cinnamon flavouring
  • 1/2 tsp. ground nutmeg
  • pinch of ground cinamon
  • Icing sugar

Slice the loaf into 10 slices. Mix together the ricotto cheese and vanilla and spread over five slices and cover with the remaining five.

Beat together the remaining ingredients and dip the sandwiches into the mixture.  Grill slowly in frypan until golden.  Remove from pan and plate each sandwich.  Dust with icing sugar and add a couple pieces of fruit on the side.

Serve with warm pure maple syrup.  Yummy!

Peaches and Cream French Toast

Sounds like I am on a kick with breakfasts, but it is the most important meal of the day and, after operating a Bed and Breakfast for 12 years, we have so many variations.  This allows you to do different versions and not depend just on the same old one you have always made.

We live in perfect area for fresh peaches (and every other fruit), it is a joy to use.


  • 1/3 cup peach preserves
  • 1/4 cup room temperature butter
  • 3 eggs
  • 3 tbsp. peach preserves
  • 3 tbsp. cream
  • 6 slices of french bread, 1/2 inch thick
  • 4 tbsp. butter
  • 2 large peaches, peeled, pitted and sliced
  • toasted almonds
  • pure maple syrup

For the peach butter, beat the peach preserves and butter together with a mixer until fluffy.  Cover and chill.

Whisk together the eggs and peach preserves in a small bowl until blended and  beat in the cream.  Place the bread slices in a single layer in a 13 x 9  inch baking dish.  Pour the mixture over the bread until all is covered. Cover and refrigerate overnight.  The liquid should be absorbed.

Melt 2 tbsp. of butter in a frypan and add 3 bread slices and cook until lightly browned, turning once.  Remove from the pan and keep warm.  Repeat with the remaining butter and bread.

Serve with icing sugar and top with the sliced peaches, almonds and a drizzle of maple syrup.

To make it really attractive, using a melon baller, scoop out the peach butter and serve along side the toast.


Lemon French Toast With Raspberry Sauce

I bet you have never had one of these for breakfast, but they sure are delicious. It will become one of your favourite recipes ever.


  • 12 slices good French Bread (no ends)
  • 16 oz. lemon curd (homemade or store bought)
  • 6 eggs, well beaten
  • 1/2 – 3/4 cup cream
  • 2 tbsp. butter


  • 1 pint fresh raspberries
  • 2 tbsp. water
  • 2 tsp. cornstarch

Spread 6 slices with the lemon curd, cover with the remaining bread.  In a shallow bowl, mix with the eggs and cream.

Dip each sandwich in the egg mixture and make sure they soak up the liquid and fry to a lovely golden brown in the butter.

Meanwhile, lightly mash some of the raspberries and heat all of them in a saucepan. Mix the cornstarch and cold water until blended and whisk into the raspberries and continue stirring until thickened.

To serve, cut the sandwiches in half, diagonally, and spoon some of the sauce over each one.

These are delicious and when served with a hot, fresh cup of coffee….yummy.