Wednesday, July 4, 2012

Stuffed Challah Bread French Toast

Happy Forth of July to everyone today!

Everyone is trying to stay cool in the Midwest this week as it has been well over the 90's all week. But that didn't stop me from making a hot breakfast this morning.

If you haven't had the chance to try Challah bread you definitely need to. There is a strong Jewish community in the northern suburbs of Chicago and close to where I work. There is a Jewish Deli called the Original Bagel and Bailey that we go to once in a while for lunch at work and they have awesome Matzo ball soup and sandwiches. With every order you always get a Challah bread roll. It  has a slightly sweet taste and it is thicker than regular bread.  I was looking for a nice thick bread to make french toast at the grocery store and I saw the Challah bread and thought it would be perfect.

Stuffed Challah Bread French Toast


Loaf Challah Bread, sliced into thick slices
Cream Cheese spread
Blueberry Preserves
2 eggs
1 cup milk
1 tablespoon butter
1/2 cup water
2 teaspoons cornstarch
2 tablespoons sugar
1 cup fresh blueberries
Powdered Sugar for dusting

You will need 2 slices of bread for each french toast sandwich. On one slice of the bread spread a heavy amount of cream cheese. On the other slice of bread spread a heavy amount of blueberry preserves. Put together spread side of bread slices to make a sandwich. 

Meanwhile, melt 1 tablespoon of butter in a large skillet at medium high heat.

In a shallow bowl beat 2 eggs and 1 cup milk together. Dip both sides of french toast sandwich in the egg mixture. 

Once butter is melted in pan cook french toast sandwich on each side for 3-4 minutes or until golden brown.

While toast is cooking in a small saucepan combine water, cornstarch and sugar. Stir in 1 cup of blueberries and heat to boiling over medium-high heat. Reduce heat to medium and cook another 2 minutes, stirring often until thickened. 

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