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Stuffed French Toast

  • Bread & Filling

    • 1 French loaf (standard size, pre-sliced not recommended)

    • 8 oz cream cheese, softened

    • Fresh raspberries

    • Fresh blueberries

    • 1 kiwi, peeled and diced (optional)

    Batter

    • 6 large eggs

    • 1 cup milk or half-and-half

    • 1/3 teaspoon vanilla extract

    • 1 teaspoon ground cinnamon

    • 1/4 teaspoon ground nutmeg

    For Cooking

    • Butter or neutral oil for the pan

    1. Prepare the bread
      Cut off and discard the rounded ends of the French loaf. Slice the loaf into 2-inch thick pieces.

    1. Create pockets
      Using a small knife, carefully cut a slit into the side of each slice, creating a pocket without cutting all the way through.

    2. Fill the slices
      Stuff each piece with a spoonful of cream cheese and about 5–6 pieces of fruit. Use raspberries and blueberries as the base. Add kiwi if desired.

    3. Make the batter
      In a large bowl, whisk together the eggs, milk or half-and-half, vanilla, cinnamon, and nutmeg until fully combined.

    4. Soak the bread
      Dip each stuffed slice into the batter, turning to coat all sides. Let excess batter drip off.

    5. Cook
      Heat a pan or griddle over medium heat and lightly grease with butter or oil. Cook the slices for 2–3 minutes per side, turning until all sides are golden brown and warmed through.

    6. Serve
      Remove from heat and serve warm. Optional toppings include powdered sugar, maple syrup, or extra fruit.

French Toast & Eggs

  • French Toast

    • 3–4 slices of regular sandwich bread

    • 4 large eggs

    • 3/4 cup milk or half-and-half

    • 1/2 teaspoon vanilla extract

    • 1 teaspoon ground cinnamon

    • Butter or oil for the pan

    Optional Toppings

    • Banana slices

    • Maple syrup or powdered sugar

    On the Side

    • 2 eggs, cooked sunny side up

    • Make the batter
      In a shallow bowl, whisk together the eggs, milk or half-and-half, vanilla, and cinnamon until fully combined.

    • Heat the pan
      Heat a pan or griddle over medium heat and lightly grease with butter or oil.

    • Dip the bread
      Dip each slice of bread into the batter, coating both sides. Let any excess drip off.

    • Cook the French toast
      Place the bread onto the pan and cook for 2–3 minutes per side, until golden brown and cooked through.

    • Cook the eggs
      In a separate pan, cook 2 eggs sunny side up over low to medium heat until the whites are set and the yolks are still runny.

    • Serve
      Serve the French toast warm. Add banana slices if desired and plate with the sunny side up eggs on the side.