Kids in the Kitchen

Stuffed French Toast

Get your whisk, and mixing bowl and join WNPL librarians online as they demonstrate something fun for kids to do in the kitchen. Parent or caregiver supervision and help is required.

Video will become available the day of the program.

Stuffed French Toast

Ingredients:

1.  Pick a Filling:

Softened cream cheese

Mashed banana

Ricotta cheese

Marshmallow cream

2. Add Mix-ins:  (Mix and Match)

Jam, jelly or marmalade                                  Chocolate chips 

Peanut butte or other nut butter                     Peanut butte chips

Chocolate - hazelnut spread                           Chopped nut

Speculoos (cookie butter)                               Raisins

                                                                      Chopped berries

3.  Stuff the Bread:

Carefully cut four 1 1/2-inch thick slices from a loaf of challah bread with a serrated knife. With the bread slices flat on a

cutting board, carefully cut a 2- to 3-inch-wide slit into the bottom edge of each bread slice with a paring knife to create a deep pocket.  Put the filling in a resealable plastic

bag and snip a corner.  Pipe some filling into each pocket.

4.  Make the Custard:

Combine:

2 eggs

1 cup half-and-half

1 tablespoon granulated sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of salt

Whisk until combined.

5. Cook the French Toast:

Preheat the oven to 250 degrees.  Dip a stuffed bread slice in the custard and soak 20 seconds per

side; let the excess drip off and place on a plate.  Repeat with the remaining bread slices.  Heat a

large nonstick skillet over medium heat.  Melt 1 tablespoon butter in the skillet, then add 2 stuffed

bread slices and cook until browned, 4 to 5 minutes per side.  Place on a baking sheet and keep 

warm in the oven.  Bunch up a paper towel and hold it with tongs to wipe out the skillet.  Repeat 

with more butter and the other 2 stuffed bread slices.  Serve with maple syrup.

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