Sunday brunch is always good family fun. This stuffed French toast is a treat the whole family will enjoy, and they can help make it too. Younger children can use their little fingers to pinch the edges around the bread, and older kids can mix and spread the filling.
Eight slices of whole wheat bread
1/4 cup milk
Dash of cinnamon
1/8 teaspoon vanilla
8 ounces cream cheese softened
3 tablespoons brown sugar
1/4 cup chopped walnuts or pecans
1 tablespoon butter
Maple syrup for serving
Directions: In a small bowl, mix the cream cheese, brown sugar, and nuts. Spread the cream cheese mixture onto four slices of bread, keeping most of the mixture in the center of the slice of bread. Place a plain piece of bread on top of each dressed slice to make a “sandwich.” Trim the crust off of the sandwiches. Using your fingers, pinch all around the edges of the crustless sandwiches to seal the filling in.
At medium-low heat, melt butter in a large nonstick skillet or griddle and spread it over the bottom of the pan. In a shallow bowl, beat the eggs, milk, cinnamon, and vanilla with a fork until combined. Dip each sandwich into the egg mixture turning over to coat both sides. Place each sandwich in the skillet. Cook until lightly browned, about two to three minutes. Flip over to cook the other side about two minutes. Serve with maple syrup or powdered sugar.
Makes four adult/big kid servings or eight toddler servings.
Per Adult/Big Kid Serving: 634 calories (61 percent from fat, 10 percent from protein, 30 percent from carbohydrates); 15 grams protein; 43 grams total fat; 48 grams carbohydrates; 2 grams fiber; 12 grams sugar; 136 milligrams calcium; 4 milligrams iron; 371 milligrams potassium; 1100 IU vitamin A; 297 milligrams ATE vitamin E; 0 milligrams vitamin C
Per Toddler Serving: 317 calories (61 percent from fat, 10 percent from protein, 30 percent from carbohydrates); 8 grams protein; 22 grams total fat; 24 grams carbohydrates; 1 gram fiber; 6 grams sugar; 68 milligrams calcium; 2 milligrams iron; 186 milligrams potassium; 550 IU vitamin A; 149 milligrams ATE vitamin E; 0 milligrams vitamin C