Stuffed French Toast

While I have been updating my blog this morning, the Bates Brothers have been putting up towel racks and putting back together our treadmill in our new house.  Thank goodness someone is being productive today.  :)

Also thanks to Derrick for running to the store to pick up syrup so I could make this Stuffed French Toast for him and Dustin in our new kitchen Sunday morning.  My mom's friend from St. Louis, Dawn, who is an incredible cook, gave me The America's Test Kitchen Family Cookbook for our housewarming gift.  This is a great, more delicious alternative to regular french toast.  My husband and brother-in-law enjoyed it and said it is a make-again.

8 ounces cream cheese

4 tablespoons sugar

1/4 teaspoon cinnamon

pinch nutmeg

16 slices white sandwich bread

2 tablespoons butter

1 cup milk

1 large egg

2 teaspoons vanilla

1/4 teaspoon salt

1/2 cup all-purpose flour

Microwave the cream cheese until softened, 10-20 seconds.  Stir in 2 tablespoons sugar, cinnamon, and nutmeg.  Refrigerate (I stuck it in the freezer to speed it up) until chilled.

Melt 2 tablespoons butter.  Whisk together in a flatish bowl the melted butter, milk, egg, vanilla, salt, and 2 tablespoons sugar.  Slowly whisk in the flour.

Spread the cream cheese mixture over half of the bread.  Press the remaining slices of bread on top to make sandwiches.  Dip each sandwich into the batter and coat both sides.  In a large skillet, heat butter or spray with Pam.  When hot, lay the dipped sandwiches in the skillet and cook until golden brown on both sides.  Keep warm in the oven until ready to serve.  Serve with syrup.