Deconstructed Stuffed French Toast

Deconstructed Stuffed French Toast

Deconstructed Stuffed French Toast

I wanted to do something different for breakfast and had a lot of fresh fruit and half a container of cream cheese left. I decided to do a play on a cobbler utilizing the last of stone ground wheat bread I had purchased from a local orchard.

At first I was thinking of actually do a cheesecake layer, but decided to cook the cream cheese down with the fruit. The amount of sugar may seem like a lot, but my berries were on the sour side. With sour fruit and cream cheese, the sugar was not as overpowering as you might think it would be. The only thing I would do differently would be to add some tapioca or possibly cornstarch to thicken the sauce a little more.

  • 4 slices wheat bread, cubed
  • 2 large eggs
  • 2 tbsp half and half
  • 2 tsp cinnamon
  • 1 tbsp butter or margarine
  • 2 medium Gala apples, diced
  • 3 oz strawberries, sliced
  • 3 oz blackberries
  • 1/2 pint blueberries
  • 4 oz cream cheese
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  1. Preheat oven to 375 F.
  2. In a medium cast iron skillet, melt butter and add diced apples with brown sugar. Cook until apples start to soften.
  3. Add cream cheese, stirring frequently until melted down.
  4. Add berries and white sugar. Gently stir until sugar is fully dissolved. Remove from heat.
  5. In a pie pan, beat two large eggs.
  6. Add half and half and cinnamon. Mix well. Add bread cubes and gently mix until all bread is covered.
  7. Carefully spread over fruit mixture and bake for 10-15 minutes, or until set.
  8. Cool for 5 minutes, then serve.

I did dump all the leftover egg mixture that did not sink into the bread to the skillet as well. This was good fresh from the oven as well as cooled at room temperature. If you feel decadent, you can top with some powered sugar and whipped cream. Me grandfather really enjoyed this experiment, which really makes me happy.


Yummy Fiesta Bean Dip

I wanted to make bean dip for my family’s taco night. I remembered making a yummy dip with cream cheese, salsa, and refried beans, but couldn’t find the recipe for it. Typical me. Thus this dip was born because I decided to throw leftovers in the dip.

  • 1 block cream cheese, softened
  • 1/2 can of Hormel Chili (I used no beans)
  • 1 cup Fritos cheddar cheese
  • 1 can refried beans
  • 1/4 – 1/2 pint of salsa
  • 1/2 – 1 cup shredded pepper jack cheese
  • 1/2 cup sour cream

Directions: In a large mixing bowl, mix together your cream cheese, sour cream, and Fritos cheese. Then add in your salsa and refried beans.

Once that is nicely mixed together, stir in half your pepper jack cheese and pour into a 8×8 baking dish. Top with remaining pepper jack and bake at 350F for 30-40 minutes.

Serve warm with tortilla chips or throw inside your tacos with ground beef. My grandfather loves eating this on bread with butter and topped with extra homemade salsa.