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Dairy
Easy
0 Servings
Allergens 
No Allergens specified
0 Minutes
Diets
No Diets specified
French Toast
8 thick-cut slices of brioche or challah/egg bread – when it comes to French toast, the bread is CRUCIAL. I find these two types work best. I used brioche for this recipe.
4 eggs
½ cup milk
½ tsp cinnamon
1 tsp vanilla
1 tbs instant coffee (dissolved in 1 tbs warm water)
Cream Cheese Filling
¼ cup softened butter
¼ cup softened cream cheese
1 cup powdered sugar
½ tsp vanilla
Coffee Whipped Cream
1 cup whipping cream
1 tbs instant coffee (dissolved in 1 tbs warm water)
1 tbs powdered sugar
½ tsp vanilla
First, prepare the whipped cream by whipping up the cream and vanilla with an electric whisk or hand mixer. When the whipped cream begins to thicken, add in one tablespoon of powdered sugar. Once the cream is fully whipped, fold in the dissolved instant coffee. Cover and set in the fridge until ready to serve.
In a small bowl, mix together all of the ingredients for the filling. Set aside.
In a large, shallow bowl, whisk together eggs, milk, cinnamon, vanilla and instant coffee for the French toast and set aside.
Spread equal amounts of the filling on four slices of bread. Then place the other four slices on top to form four sandwiches.
Prior to coating the sandwiches in the prepared egg mixture, heat a tablespoon and a half of butter in a large skillet or frying pan over medium heat.
While the pan is heating, thoroughly coat two of the four sandwiches in the egg mixture and then transfer to the heated pan. Cook on each side for three to four minutes, or until golden brown on both sides. Once golden, transfer the French toast to a cooling rack or a plate lined with paper towel – this way, the French toast can stay crisp
Directions
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