May 26, 2011

Breakfast for Wine Weekend Part 2

Because I don't plan on stopping till I get enough, we need to start each morning out with a wholesome filling breakfast.  The number of wineries located on Seneca Lake are ridiculous (I believe there are over 70!), and I can't quit after the second one because I didn't eat enough in the morning.  
My days at work have been filled with not only actually doing my job, but picking out the very best and tasty recipes for next weekend's jaunt.

After one morning of cheesecake pancakes (please see yesterday's post), another filling (and not so healthy treat) would be stuffed french toast.  Just when french toast couldn't get yummier, you stuff it with Nutella, bananas, or strawberries and your life has changed for the better.  

Nutella Stuffed French Toast ( I apologize no picture -but we haven't made it yet!)
2 slices of bread
* nutella
1 egg
1/4 cup milk
1 teaspoon vanilla extract
a pinch of salt
1 teaspoon butter
1 tablespoon powdered sugar

1. Spread nutella on one slice of bread and make a sandwich.
2. Mix the egg, milk, vanilla and salt.
3. Dip both sides of the sandwich into the egg mixture.
4. Melt the butter in a pan.
5. Cook the sandwich in the pan until it is golden brown on both sides, about 1-2 minutes per side.
6. Top with powdered sugar.
Easy peasy. 

What else can you stuff into French Toast? 
From Mama Seasonings

1 Loaf, day old, french bread (Challah bread is divine too)
Butter to coat pan

1 16 oz pkg of Marscarpone Cheese (or cream cheese)
1 tsp of sugar
1 tsp cinnamon
1 tiny pinch of salt

6-8 Eggs
1/4 c Milk
1 tsp cinnamon
1/2 tsp Vanilla
1/4 tsp Nutmeg

Powdered Sugar
Berry Mixture (optional)
Vanilla Ice cream (optional)

Let cheese come to room temperature. With a spatula, mix together cheese, sugar, cinnamon and salt.

Next whisk eggs and add milk, cinnamon, vanilla, and nutmeg. Whisk a little more until a froth, or bubbles, begins to form and all ingredients are combined thoroughly.

Slice bread, on the diagonal for a nicer presentation, about 2-2 1/2" thick. Cut a small slit 3/4 of the way through the bread and about 2" wide. With a butter knife, take about 1 T of the cheese mixture and spread evenly inside bread.

Heat skillet to Medium heat and add butter.
Dredge bread in egg mixture on both sides evenly and place in pan. Cook until the bread is a light golden color.

Serve with fresh berries and sift powdered sugar on top. For a dessert treat, serve warm with Vanilla Ice cream and/or Chocolate sauce.

This recipe seems easy enough for me, and definitely falls into the Desserty breakfast category.
Counting down the days till these are in my belly!  

Have a great weekend!!


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