Cream Cheese Stuffed French Toast

1 8oz Cream Cheese, softened
1 tsp ground cinnamon
2 Tbls Sugar
1 tsp vanilla extract
1/2 cup of whipping cream
1/2 cup of milk
2 eggs
Loaf of Texas Toast
butter for pan (2 Tbls or more)


In a mixing bowl mix together Cream Cheese, cinnamon, sugar and vanilla extract, until blended and smooth.

this is the consistency you want

In a separate, but shallow bowl whisk together the eggs, milk and cream.
Spread a slice of bread with the cream cheese mixture and place the second slice on top (forming a sandwich) cut in a triangle.

spread 

 slice

heat pan on med high, add your butter to coat pan. Dip each half of toast into the egg mixture coating all sides. drain off excess before placing in skillet.

Dip

 

Fry in butter :)

 

 

brown on each side for about 1 to 2 minutes. serve warm with confection sugar on top and fresh fruit...or you could add some strawberry sauce to pour over the top..........these are so Yummy





 

 

 

 

 

fruit dip

1 8 oz Cream Cheese, softened
1 small Jar of Marshmallow Fluff

Mix together with a hand mixer and serve with your favorite fruit (note if you use the whole big jar of fluff use two cream cheese......serve with grapes, strawberries, blueberries or any fruit of your choice......this stuff is to Die for

Tyler Florence French Onion Soup

1/2 cup unsalted butter

4 onions, sliced

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

Kosher salt and freshly ground black pepper

1 cup red wine, about 1/2 bottle

3 heaping tablespoons all-purpose flour

2 quarts beef broth

1 baguette, sliced

1/2 pound grated Gruyere

Cut Onions into thin slices, I used my Cuisinart, worked GREAT!

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper.

 cook until the onions are very soft and caramelized, about 25 minutes.

 Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

ohhhhy gooey cheesy YUM