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  Stuffed and Baked French Toast



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4 thick (1 1/2–2 inch) slices of high quality bread, preferably loaf-shaped and somewhat stale
4 ounces cream cheese, mascarpone or whole milk ricotta
3 eggs
2 cups milk
1/2 cup good quality jam
2 teaspoons butter, divided

Preheat oven to 350 degrees. Use 1 teaspoon of butter to lightly grease 8x8 pan.
Slice a pocket into each slice of bread, cutting through from the bottom
and leaving bread connected on three sides.
Gently open the pocket and spread one ounce of cream cheese evenly inside the bread.
(Although putting jam in the pocket seems like a good idea, it leaks.)
In a shallow bowl, beat together eggs and milk.
Dip each stuffed bread slice into the“custard” mixture, flipping once to coat both sides.
Place into prepared pan, fitting the pieces in one layer.
Pour remaining custard on top of slices—the pan may be very full.
Cover with an even layer of jam and dot with bits of butter.
Bake uncovered until completely set—about 45-55 minutes.
Let cool 5 minutes before serving.
Cover and refrigerate any leftovers.

Copyright © 2012 Stefanie Samara Hamblen