Sunday Breakfast – Stuffed French Toast Panini

Filed in Gather Food Essential by on August 9, 2009 0 Comments

I adapted this from Guy Fieri on the TV Food Network.

1.5 cups 1% milk

2 eggs, beaten

1/4 tsp ground nutmeg

1/2 tsp ground cinnamon

1 tsp vanilla extract

3 oz cream cheese, softened

8 slices challah bread*

2 bananas, very thinly sliced OR

1 banana, and

4 strawberries, sliced thinly

2 tbsp unsalted butter

2 tbsp vegetable oil

maple syrup

Combine milk, eggs, nutmeg, cinnamon and vanilla in a shallow bowl. Set aside.

For assembly, spread a thin layer of cream cheese on all of the bread slices. Top half of the slices with fruit slices. Place the other slice of bread on top to make 4 sandwiches.

Dredge each sandwich in the egg mixture, turning over to make sure both sides are coated well.

Preheat a George Foreman Grill OR Panini Grill. When preheated, brush with some softened butter. Place 2 sandwiches on each and cover. Let cook until the red light goes off, or you can check every once in awhile to make sure that both sides are cooked and the eggs are set.

Remove to a platter and sprinkle with powdered sugar, if you wish. Serve with a garnish of sliced fruit (of the kind that is in the panini). Drizzle each serving with a bit of good maple syrup.

Serve with a good cup of coffee!

Risa’s note:

* The original recipe calls for just thick slices of bread, not a specific type of bread. I find that either challah or brioche (a good egg-y bread) is the best for french toast. Make sure that the bread is at least day-old so that when it is soaked in the egg mixture it doesn’t get too soft and fall apart. It must soak up the mixture without falling apart.

RisaG

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