Johnson Mills stuffed french toast
A few years ago Mike and I stayed at a Bed and Breakfast in Midway called Johnson Mill. For breakfast they made yummy stuffed french toast. A couple years ago they shared the recipe on a local TV news channel. I was so excited! It is now a tradition that Mike and the boys make this every year on my birthday:)
- 2 Eggs
- 1/2 Cube Melted Butter
- 1 1/2 Cups of Milk
- 4 Teaspoons vanilla
- 1/4 Cup Sugar
- 2/3 Cup Flour
- 1/2 Teaspoon salt
- 2 Slices of Texas Style toast per person
- 1 Tablespoon of strawberry cream cheese per person
- 1/2 Bag of frozen mixed berries
- 1 Tablespoon of cornstarch
- 2 Tablespoons of sugar divided
- 1 1/2 Cups heavy whipping cream
- Sliced almonds
- Mix ingredients from eggs to salt in blender to create your batter then pour into mixing bowl.
- Put frozen mixed berries in pot, add sugar and corn starch and place on med high flame on stove top.
- In mixing bowl pour in heavy whipping cream, add sugar, and mix with hand mixer on medium until peaks form. Add more sugar if needed.
- Spread strawberry cream cheese between 2 pieces of bread. Cut diagonally. Dip each piece in the batter and fry on griddle that has been greased with melted butter. Fry until each side is browned.
- Plate French toast and top with warmed mixed berries, fresh whipped cream and slivered almonds. YUMMY!
- Use only Texas Style bread because it's thick enough to soak up all the batter but won't get gooey.
- Serve with bacon without the splatter! Yes, use a cookie sheet lined with parchment paper and place bacon side by side on it. Put in preheated oven of 350°F for about 15 minutes. No splatter and you don’t have to stand over it and turn it!
