Stuffed French Toast

Loaf of thin sliced sour dough bread.
Pint of whipping cream
6 large eggs
8oz Block of Cream Cheese
1/2 cup of powder sugar
Crushed walnuts
Cinnamon
Nutmeg
Maple syrup
Butter
Canola oil for greasing the lid


Cooking Instructions
1. Start briquettes in starter.
2. Mix Cream Cheese, 1/8c of powder sugar, and crushed walnuts into a bowl. Mix to taste.
3. Spread 1/4โ€of Cream cheese mix on one slice of bread. Add second slice to create sandwich.
4. Mix pint of whipping cream and eggs together. Stir in nutmeg and cinnamon.
5. Invert Dutch oven upside down. Place 6 โ€“ 8 evenly spaced briquettes under the lid.
6. Place lid smooth side up on the legs of the pot to use as a griddle.
7. Add a little oil to lid to keep French toast from sticking. Griddle should be ready when you put a couple of drops of water on it and it sizzles.
8. Dip the Cream cheese bread into the whipping cream/egg mixture and set on lid.
9. Cook to desired color. If the lid seems to hot, remove 2 briquettes at a time. Slow cooking is always desirable.
10. When ready, top with either Maple syrup, sprinkle powder sugar, or spread favorite jam. Enjoy!

Hints: Serves 8 โ€“ 10 depending on the loaf size.

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