Cheese and Raisin Stuffed French Toast
Beat the egg, milk, and spices together in a low bowl. Soak the bread in the egg mixture until wet but not too soggy. Spray a pannini press or mountain pie iron with non-stick cooking spray, and place two slices of bread on the iron. Evenly distribute raisins and small chunks of cream cheese on the bread. Do not overfill or it won't cook all the way.
- 4 slices of white or cinnamon bread
- 2 eggs
- 1/2 cup milk
- 1 teaspoon cinnamon
- 1 dash nutmeg
- 2 ounces cream cheese (softened)
- 1/4 cup raisins.
Top with the other slice of wet bread and press together. Cook using medium heat until very brown and crispy on each side, approximately 10-15 mins depending on the cooking method/temperature. Remove the toast from the press and cut into triangles. Serve with syrup.
Do not under-cook, or any egg mixture on the inside will still be runny. Also, the filling is very hot when it first comes off the iron. Let is cool several minutes.
Mr Breakfast would like to thank barbit for this recipe.
Recipe number 2165. Submitted 9/28/2007.