Tuesday, October 19, 2010
Peanut-Crusted Stuffed French Toast
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!