Description
Find out how a trip to Cambria inspired the best stuffed French toast recipe. Breakfast is served!
Ingredients
- 8 slices Sourdough Bread
- 4 Tablespoons Cream Cheese
- 4 slices Russian Ham
- 4 Tablespoons Apricot Jam
- 2 whole Eggs
- ½ cups Milk
- 1 teaspoon Vanilla
- ½ teaspoons Lemon Zest
- 3 Tablespoons Butter
Preparation
Spread about 1 tablespoon of cream cheese onto a slice of sourdough and put a slice of ham on top. Then spread 1 tablespoon of apricot jam onto another slice. Sandwich the two slices together and set aside. Repeat the process to make 3 additional sandwiches.
Store sandwiches in a plastic bread bag and chill in the fridge overnight or at least 15 minutes. Or do 5 minutes in the freezer if you’re in a hurry to eat!
In a shallow dish, beat eggs then mix in the milk, vanilla and lemon zest. This is what I call the custard.
Add butter into a nonstick pan and heat on medium. Use two pans if all 4 sandwiches will not fit onto one.
Remove the sandwiches from the fridge/freezer and remove from the plastic bag. Dip each side of a sandwich in the custard and gently lay onto the pan, taking care not to splatter any hot butter. Repeat the process and cook the sandwiches 2 minutes on each side.
Serve warm with Grade B maple syrup and freshly brewed tea and or coffee.
