Tuesday, October 19, 2010

Peanut-Crusted Stuffed French Toast

This concoction has been a long time coming let me tell you.  It is based on one of my all time favorite meals at a small restaurant in New Lenox, Illinois called Country Charm.  They have a wonderful cream cheese filled french toast with a warm blueberry sauce.  My Mom and I have been going there for it since I was in grade school.  Now that I live even farther away, I rarely ever get a chance to make it out there.  Well, it doesn't help that they close mid-day.  So, that led to many years of trying to create my own take on cream cheese filled french toast.  This one is wonderfully sweet and heavenly aromatic.  It's not just a treat to your pallet, it's a treat to almost all of your senses.  We eat with our eyes, our taste and our sense of smell.

3 cups crushed peanuts
8 slices of white bread (I used a buttermilk bread)
4 eggs (beaten)
1/2 tsp real vanilla extract
1 brick (8 oz) softened cream cheese

-Spread the cream cheese evenly (staying about 1/4" in from edges, so it doesn't leak out while cooking) on one side of each slice of bread.  Assemble as sandwiches with cream cheese side facing inward towards each other.  Mix beaten eggs and vanilla in a large shallow bowl; dip sandwiches in flipping and  coating both sides.  Next, place crushed peants on a large plate; coat both sides of egg-dipped sandwiches evenly with nuts.  Transfer sandwiches onto a medium-heated griddle and cook about 3-4 minutes on each side (watch carefully as to not burn nuts).  Serve with syrup and some thickly sliced bacon.  Serves 4.  Enjoy!

1 comment:

  1. This is so scrumptious! We usually reserve this breakfast dish for Christmas morning at our home. But, occassionally I get a hankering for it in between!