Sunday, August 28, 2011

Cream Cheese and Raisin Sunday

I made this for breakfast! It was raisin and cream cheese goodness. I added butter on top of mine with some iced coffee. Since Mr. Wonderful is more of a plain eater, he left off the butter and opted for juice.

Yes, I made enough for an army, but I'll eat some tomorrow for breakfast also.

Stuffed French Toast with Raisins

You'll need:
  • 4 ounces cream cheese, softened
  • 1 tbsp white sugar
  • 1.5 oz raisins
  • 1/4 tsp ground cinnamon
  • 1/4 tsp pumpkin spice
  • 8 slices whole wheat bread
  • 3 eggs
  • 3 tbsp milk
  • 1/4 tsp ground cinnamon
  • 1/4 tsp pumpkin spice
  • 1 tsp butter for the pan if needed
Let's start:
  1. In a small bowl, mix together the cream cheese, raisins, sugar, 1/4 tsp of pumpkin spice, and 1/4 tsp cinnamon until thoroughly combined. Divide the cream cheese mixture evenly onto 4 slices of bread. Top each spread slice with another slice of bread to make 4 sandwiches.
  2. In a shallow bowl, beat the eggs, 1/4 tsp pumpkin spice, milk and 1/4 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
  3. Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.

Although I didn't have any apples, they would be a great side item.

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