This Stuffed French Toast is real "RICH" breakfast. 1 piece of what you see in the main picture is enough for most people.
I used Apricot Jam this time, but any jam or jelly you've got hanging around will work fine. And, I used a sourdough bread for this, it was heavy without the extra flour, so it was still soft.
If you've never eaten a Stuffed French Toast, you'll find that it's extremely rich and decadent. The Jamaican Jerk Blacken adds plenty of flavor (almopst like a pumpkin pie spice), while not adding much heat. I know this will be one of your prized breakfast recipes for special occasions.
1. Mix some jelly and the blacken, with the cream cheese. I used Apricot Jam this time, but use whatever you've got hangin' around. I use a fork , or (for a smoother and prettier mix, or a larger quantity) use a mixer. It's OK to make this up to 2 days in advance and keep in the refrigerator. It will work better if it's cold.
2. Crack the eggs in a pie plate or other low flat pan ( if you're making a lot, use a 9 x 12 baking dish). break and beat them up with either a fork or a whisk. Add a little milk, and blacken, and beat again until it's mixed up nice and smooth. Set aside.
3. Slice the bread about 3/4" - 1" thick. coat one piece with cream cheese mixture, Put another piece of bread on (like a sandwich), and set in the egg mixture. Continue with the bread, but only put enough on the egg mixture that will fit in your cooking pan. After 1 or 2 minutes, turn the bread over so the other side soaks up more of the egg mixture.
4. Heat a fry pan to Low Medium, melt the butter in the fry pan and add a little oil to raise the burning temperature. Place one or two sandwiches in the pan, making sure that it is not set at too high a temperature. Because it is so thick, and you're only cooking one side of the bread, you've got to cook it slow otherwise you'll burn the outside and the inside will be still be raw, and the cheese mixture won't melt. flip them over and cook on the other side. The cream cheese mix inside will be soft and maybe a little bit runny.
5. Make the sauce (topping) while the french toast is cooking.
Put jelly and blacken into a pot, cook on medium until reduced by about half. Add the brandy, but be careful because it will foam up until the alcohol evaporates. Reduce until it's a good sauce thickness. Once this is cooked up, take it off the stove and let cool a little. Add a little bit more brandy, then water to thin out the sauce. Finally finish it with a little heavy cream.
I've found that the sauce is way too sweet if you don't thin it down at the end. If the sauce thickens up on you, just heat it up a little until is liquid again.
6. Place the French Toast on plates either in a pool; of sauce or with the sauce on top. Dust with confectioner's sugar (10X) or whipped cream that you've used a little of the jam instead of vanilla extract, and serve.
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