I’m showing you this recipe right now so you have ample time to plan ahead. Make it this weekend as breakfast in bed for your Valentine. Or, if you aren’t into Valentine’s Day, just make it anyway for someone special. Or, hint around this week so your special someone makes it for you :) This recipe was a breakthrough in our household. You see, I’ve never been a fan of French toast. Though it does taste yummy, the texture has always been a deal breaker for me. Who wants a plate of eggy, soggy toast made soggier with syrup? Not I. But, Ben has always loved French toast so I try to keep an eye out for recipes.
While browsing around the recipes on Williams Sonoma’s website, I saw a few variations on stuffed French toast, and I was intrigued. That sounded like something I could get on board with. Yummy tasting toast plus delicious filling? The only issue remaining was how to remedy the super soggy texture. I referenced the basic French toast recipe in The New Best Recipe. Of course, ATK has a great strategy for preventing too much of the egg mixture. Adding flour to the mix helps the right amount of egg mixture to soak in – just enough that the bread is tender with good flavor, and a nice crisp exterior. This was a huge hit with our family. Me, the former French toast hater, Andrew, who had never tried French toast before, and Ben who loved it so much he talked about it for days (weeks?) afterward. I’m really excited now because this has opened up a new breakfast realm for me. I have so many ideas for filling and flavor variations that the only problem now is deciding which to try next.