Breakfast food porn..... Blueberry stuffed french toast

Princess says: "You can't do that! You'll warp the nature of the universe or something!"

I say: "Yes, I can do it.... and it would be worth a little warpage just to taste this".

Blueberry stuffed French vanilla French toast.

Start with a middlin hot cast iron pan on the stove. Slice a loaf of Italian bread into slices about 1.5" thick. It helps if the bread is older, at least a few days. Not completely stale, but getting just beyond where one likes to eat it fresh with butter.

Take each slice, and using a very sharp paring knife cut a pocket along one side. Let the knife go almost all the way through to the other side, but not quite. Into the pocket stuff all the fresh blueberries that will fit without spilling out. This is where it really helps if the bread is a few days older, and firmer.

In a bowl, crack open a large egg for each slice of French toast. Add two tablespoons of 'French Vanilla' coffee creamer. I prefer the refrigerated Coffeemate brand. Sprinkle in cinnamon to taste, and the spicy hot cinnamon is a real treat here. I also like to add just a little extra real vanilla, and maybe a tablespoon of bourbon. Blend this mixture well with a fork or a whisk.

Melt a few big pats of butter in the hot pan. While the butter melts, soak each slice of stuffed bread for about 20 seconds on each side. Move straight to the pan, and don't overcrowd the pan. Cooking two slices at a time works well.

The thick stuffed french toast will have to be turned a few times, letting each side cook about a minute each time. Total cooking time is about four minutes depending on how hot you have the pan. Turning the slices lets them cook well without burning. They should be golden brown, with edges just turning crunchy and delicious.



Top with your choice..... I like Dark Amber maple syrup.

HMMMMmmmmmmmmmmm................