On Saturday, I was one of those annoying restaurant customers who pulled out her camera when the food came. These biscuits, though. Theeeese biscuits, though... (typed twice on purpose) they're famous for a reason. Do I even need to say what restaurant they're from? I may or may not be trying to recreate this recipe in my own kitchen soon.
Speaking of my kitchen, thanks to the nonstop rain and 65 degree
summer weather, it finally got some action this weekend. Is "Brinner" a real term? Is it just one of the many words I've coined in my head that nobody else actually says?
Well... *Dwayne The Rock Johnson voice* IT DOESN'T MATTER WHAT THE NAME IS!! Because I've been doing this breakfast for dinner thang
for years. In fact, no undergrad collegiate experience is complete
without a few poptarts and bowls of cereal for your evening feast. How
else was I supposed to gain my freshman 15?
Thankfully,
my culinary skills have come a long way since then, but I doubt there's
a woman in this world who sincerely wants to throw down in the kitchen
every single night. Sometimes (read: most times) I keep it simple, and
breakfast is about as simple as it gets.
Homemade Stuffed French Toast
INGREDIENTS:
Bread (obviously) - 4 slices
Cream Cheese - 8oz
Brown Sugar - 1/4 cup
Berries of Choice - as much as you prefer
2 eggs
Almond Milk - 1/4 cup (can substitute with any milk)
Cinnamon - 2 tsp.
Butter/Margarine - 2 tbsp.
Vanilla Extract - 2 tsp.
For the fruit filling, I'm using strawberry preserves with blueberries on the side, but any blended berries will work. Even a mashed banana will make a good banana creme filling. I'm also using whole grain bread, but I hear those fancy Italian breads work well, too.
The instructions are literally as easy as 1, 2, 3.
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