Bed and Breakfast

Last night we went out with our good friends Adam and Erika to celebrate Adam's birthday! We went to Kobe for dinner (ahhh...), and to a pub afterwards. We invited them to stay at our house for the night...and they gladly took us up on that offer! They sent their 4 1/2 month old twins to Grandma's house and we all stayed up late pretending that we didn't collectively have four kids! It was FUN! So, in true bed and breakfast fashion, I made Stuffed French Toast for breakfast! It's our favorite breakfast dish...by far! Many people ask me where this recipe came from, and to the best of my recollection, the recipe came from a bed and breakfast that our cousin Michelle visited in Williamsburg, VA. So, here are two of our favorites...our friends, Adam and Erika, and Stuffed French Toast!

Stuffed French Toast

1 loaf Italian Bread
8 oz. cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla
4 eggs
1 cup whipping cream or half and half
1/2 teaspoon vanilla
cinnamon

Slice bread into 10, 1 1/2 inch slices and then cut a slit down the middle for filling. Combine cream cheese, sugar, and 1 teaspoon vanilla and beat until smooth and fluffy. Beat together eggs, whipping cream, and 1/2 teaspoon vanilla. Fill each bread slice with 1 1/2 tablespoons of cream cheese mixture. Dip stuffed bread slices into egg mixture and cook on greased griddle or pan. Sprinkle one side of bread with cinnamon before flipping. Cook until golden brown. Serve with syrup or fruit topping.

Fruit Topping
1 12 oz. jar apricot preserves
1/2 cup orange juice
Heat together in small saucepan on low and drizzle over hot french toast.