4 slices good quality bread
2 tablespoons milk
1 tablespoon sugar
1 teaspoon grated fresh ginger
1 teaspoon vanilla
In a large bowl, whisk together eggs, sugar, vanilla, ginger and milk. Set aside. Take 2 slices of bread, spread with cream cheese*. Spread the remaining slices with jam. Form cream cheese/kiwi sandwiches. Set aside. Heat a teaspoon of butter in a frying pan. Tilt the pan so the evenly coats the pan. Meanwhile, dip both sides of the sandwich into the egg mixture. Place in frying pan. Cook about 3-5 minutes or until golden brown. Flip and brown the other side. Repeat. Serve immediately.
*Tip: If you are using block cream cheese instead of the spreadable kind in a tub, you might need to whip it with a fork first so it spreads easily and does not tear the bread.
I do not like french toast. I always think I will like it but I never do. Three years ago, just a couple of months after my husband and I started dating we stayed in a bed and breakfast near Chincoteague Island, Virginia for his birthday. One morning I had a choice between “Caribbean Stuffed French Toast” and something completely unappealing so I ordered the french toast. On this trip we had learned that in restaurants on the coast of Virginia, “Caribbean” was shorthand for “with pineapple” and I was not disappointed. It was stuffed with pineapple and had some sort of rum based sauce drizzled over top. I had an epiphany. I don’t hate french toast, I hate unstuffed french toast. Made on good bread, stuffed french toast is crisp and has yummy fillings. Much better than the soggy eggy stuff of diners but just as easy.
This recipe can be doubled or tripled and you can use any sort of jam. I’d keep the cream cheese, though, it is a good “glue” so the sandwich doesn’t slide apart when you flip it.