Can we all just stop and swoon for a minute?
Okay, now back to brunch and a new conflict. After Thanksgiving, who else has a surplus of Cranberry Sauce, what do you do with it?? Cranberry Stuffed French Toast, that’s what.
We love the traditional strawberry stuffed french toast and make it every year for Christmas brunch but we just found a contender. I had so much Pomegranate and Rosemary Cranberry Sauce left over from thanksgiving that I had to create something with it and French Toast came to mind. Every year I make a stuffed French Toast for Christmas Morning; raspberry, strawberry, even blueberry has been used in the past.
But now, I think this is the one and only. I used a little bit of sour cream to counter balance the sweetness of the sauce which I think worked beautifully. I always feel like French Toast is a bit dry and flavorless but this is French Toast of steroids, you’ll never want it any other way again.
So let’s get to it.
Shout out to my “Syrup Man”, my husband.
I always say he’s a great hand model!
Oh so pretty, but not too pretty to eat.
Good French Toast always starts with a good French bread. I typically look in my bakery section of my local grocery store and try to get one that is a day old. Just like bread crumbs or stuffing, the staler the better.
I call this the “Mixture of Beauty”… Just kidding, this is cream cheese, sour cream, powdered sugar and vanilla extact.
Mix that ish together until combined.
I’m in love with my Target Christmas Spatula. Adorable.
Fold in your sauce.
Now we stuff.
Cut your French Bread Loaf into 1 inch slices. Then in the middle make an incision to spread the filling inside of the bread.
Don’t cut all the way through the bread, just create a pocket.
Now use a spatula to spread the filling inside the pocket.
You put your hand upon my hip, when you dip, I dip, we dip.
Cook that stuffed toast until it’s golden brown.
Serve immediately with powdered sugar and plenty of maple syrup.
Savor and Enjoy!