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Program #125
Guest: Joe Spotts

Stuffed French Toast

2-3 ounces Cream Cheese (room temperature)
2 tablespoons powdered sugar
1 teaspoon ground cinnamon

Cream above together with a fork until smooth

French Toast:
4-6 slices of Texas Toast
3 eggs (beaten)
1/4 cup milk or evaporated milk

With a sharpe knife, carefully cut a pocket into the flat side of each slice of bread without going through crust. With a table knife, spread stuffing inside bread in about the same amount as you would spread butter on a piece of toast. This is for flavor and is best not to use too much or this mixture. Add milk to beaten eggs and beat together to thoroughly combine. Pour into a bowl such as a soup bowl with a flat bottom or a small glass casserole. Soak the stuffed bread for a few seconds on each side in egg mixture and brown in a well oiled skillet medium heat until golden on both sides. Spoon Fruit Syrup (see below) generously over warm French Toast and serve immediately.

Fruit Syrup:
2 sticks butter (margarine will not work)
1 cup brown sugar
1 ripe banana (sliced into coins)
1 cup mixed fresh berries (Frozen Whole Berries will also work)
2 cups chopped pecans (optional)
1 cup maple syrup

In a small skillet over medium heat, melt butter and add brown sugar. Stir occasionally with a wooden spoon until mixture has bubbled for about 5 minutes. Add banana slices and pecans and continue to cook for 2 minutes. Add additional fruit and cook another 1-2 minutes until fruit is heated through. Mixture should be bubbling during this process. Stir in maple syrup and remove from heat.

Use only the choicest cuts of Texas Toast.

Cooking up nicely.

All part of a balanced breakfast...