Updated: 05/10/2014 9:12 PM
Created: 05/10/2014 6:27 AM WNYT.com
By: Jaired Crofut
Perreca's Stuffed French Toast
with Whipped Cream Cheese & Cranberry Stuffing
For the Perreca's French Toast:
large loaf Perreca's Italian Bread
2 cups heavy cream
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/3 cup real maple syrup
pinch freshly ground nutmeg
butter for greasing skillet or griddle
For the Whipped Cream Cheese Stuffing:
1 lb. cream cheese
1/2 teaspoon pure vanilla extract
1/4 confectioner's sugar
1/2 cup dried cranberries
Whip cream cheese, vanilla, and confectioner's sugar together until consistency is soft and smooth. Fold in dried cranberries. Set aside and begin French toast.
Slice Perreca's Bread into 3/4" slices and set aside.
Thoroughly beat eggs, then slowly add heavy cream. Add remaining ingredients and mix well. At this point, let this batter sit in the refrigerator for at least 20 minutes for the flavors to blend. You can even make the egg mixture the night before your special breakfast. Just keep it covered in the refrigerator.
Pre-heat a large skillet or griddle on medium heat.
Immerse each slice of Perreca's Italian Bread into the egg batter for about 15 seconds. Count slowly out loud if you have to -- 15 seconds is a lot longer than you think it is.
Butter griddle and place soaked French toast to cook - turning over with tongs after 7-8 minutes.
After cooking both sides, remove from heat and spread whipped cream cheese mixture over top of one slice of French toast and cover with a second slice of French toast. Cut in half, plate, and garnish with whipped cream and powdered sugar.
Note: instead of this recipe's whipped cream cheese and dried cranberry stuffing, the following can be used to fill your Perreca's Stuffed French Toast depending on your tastes:
· Peanut butter & sliced banana
· Whipped cream & fresh blueberries or strawberries
· Cream Cheese & raisins