While we are waiting for ice in Northern Michigan, I thought I would share our french toast recipe with you.
Ingredients:
(1) 7.5 ounce container of Philadelphia brown sugar and cinnamon cream cheese
6 eggs
½ cup milk
8 slices of bread (we like to use thick sliced French bread)
Incorporate eggs into cream cheese one or two at a time with a wire whip, and then add milk.
Soaking French toast is a personal preference.
Some like to soak the French toast in the batter for several minutes on each side. This will give it a consistency somewhat similar to bread pudding.
Others may soak it for an hour or more and possibly even overnight. This will give it the consistency somewhat similar to custard.
I don’t soak it at all. I submerge the bread slices, roll them over, lift up and let the excess batter run off. From batter to griddle is probably 30 seconds or so. We like it to have texture and a little chew left on.
We received a Presto electric griddle as a gift. It works far better than I would have imagined. Set to 350 degrees for French toast. Bump it up to 375 for pancakes.
This recipe gives a creamy light hint of brown sugar and cinnamon. Sprinkle with cinnamon sugar for a more pronounced flavor.
Serve and enjoy!