Made With
Potato BreadIngredients
French Toast:
1 Loaf/14 Slices of Martin’s Potato Bread
2 Large Eggs
½ Cup Whole Milk
1 Tablespoon Heavy Cream
½ Teaspoon Vanilla Extract
1/8 Teaspoon Salt
2 Tablespoons Butter for Cooking
Cinnamon Sugar Filling:
½ Cup Cream Cheese, Softened
¼ Cup Powdered Sugar
2 Teaspoons Ground Cinnamon
1 Teaspoon Vanilla Extract
Cinnamon Bread Coating:
½ Cup Granulated Sugar
1 Tablespoon Ground Cinnamon
3 Tablespoons Melted Butter
Optional Toppings:
Whipped Cream
Cinnamon
Powdered Sugar
Maple Syrup
Serves: 6-8
Directions
Step 1
Remove Martin’s Potato Bread from the bag and leave out at room temperature for several hours (or overnight if possible) to let the bread become slightly dry. Alternatively, place bread slices in 300 degree oven for 5 to 10 minutes to slightly toast on both sides.
Step 2
Mix softened cream cheese, powdered sugar, cinnamon, and vanilla in a small bowl until smooth and spreadable. The filling should be thick enough to spread. If it is too thick, add a splash of milk. If too thin, add more powdered sugar.
Step 3
Whisk together eggs, milk, heavy cream, vanilla, and salt in a shallow dish, to make French Toast batter.
Step 4
Heat a large skillet over medium heat and add a tablespoon of butter.
Step 5
Spread a thick layer of the cream cheese filling on one side of a slice of Martin’s Potato Bread and top with a second slice to form a sandwich with the filling in the middle.
Step 6
Once the slices of French Toast have been assembled into sandwiches, dip the outside of each side of the French toast into the batter.
Step 7
Once pan is hot and butter is melted, place French Toast in the pan and cook for 3-4 minutes on each side until golden brown.
Step 8
While French Toast is cooking, mix together cinnamon and sugar mixture and melt butter.
Step 9
While the French Toast is warm, brush each piece with melted butter and cover with cinnamon sugar mixture.
Step 10
Top with desired optional toppings and enjoy!
