Cream Cheese Stuffed French Toast with Pomegranate

Yields 4

Prep Time 5 min

Cook Time 5 min

Total Time 10 mins


    For the French Toast

    • 2 eggs
    • 1 tsp sugar
    • 1/2 tsp vanilla
    • 1/2 tsp cinnamon
    • Butter for frying
    • 4 slices of day old bread; for this I sliced a Challah loaf but I use French bread and in a pinch, my regular sandwich bread.

    For the Cream Cheese Filling

    • 8 oz of cream cheese, softened at room temperature
    • 2-4 Tbsp of milk or half and half
    • 3 Tbsp of powdered sugar
    • 1/4 tsp vanilla

    To assemble the French Toast

    • Powdered sugar
    • 1 pomegranate, arils removed
    • Pomegranate (Grenadine) syrup


      To Make the French Toast:

      1. Combine eggs, sugar, vanilla and cinnamon together and beat until combined (I use my immersion blender in a tall jar).
      2. Melt a dab of butter in a large skillet over medium heat; don't be stingy with the butter!
      3. Pour the French Toast mixture onto a large flat plate with a rim to contain it. Soak each slice on each side in the mixture and then place them in the sizzling butter.
      4. Cook on medium for a minute or two depending on your stove until nicely browned.
      5. Add some additional butter to your skillet and brown the other side.
      6. Continue until all of the slices are finished; keep warm in a 200 degree oven if necessary, covered with foil.

      To make the cream cheese filling:

      1. Beat the cream cheese until smooth; add 2 Tbsp milk and sugar alternately until thoroughly combined.
      2. Add the vanilla and beat until smooth; add more milk if necessary to get a spreadable consistency.

      To Assemble the stuffed French Toast:

      1. Spread a thick smear of cream cheese on one slice of toast.
      2. Top with second slice; sprinkle with powdered sugar
      3. Garnish generously with pomegranate arils and drizzle the outside edges with pomegranate syrup.
      4. Devour.
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