break fast

I think this is the first cmyfood breakfast recipe. Maybe because I rarely eat breakfast or prepare it. Only if its the weekend and/or someone is visiting.
Well, this recipe just came to me and we were in fact harboring a visitor. I bought a fresh loaf of country white bread the day before and had the idea of making french toast. Stuffed french toast. LOVE stuffed french toast. We made it at school with this cream cheese filling, ugh, ridiculous.
On our recent excursion to PR we ordered a Puerto Rican French Toast which was little cheese and guava jam sandwiches dipped in almond batter and fried. I took a simpler approach… well.. I asked Shayne to buy jam and he brought home mango and we didnt have almonds nor did I want to look up a batter recipe. So…. there you have it:
Have I mentioned how much I love havarti cheese?! Its creamy, dreamy cheese loveliness.

(Oh! oh! My wonderful, multitalented husband has now taken over photographer duties for cmyfood. Photos from the previous post and this post are courtesy of Shayne Stephenson. <3)

Havarti & Mango Stuffed French Toast
12 slices of fresh, country white bread, cut in triangles
6 slices cream havarti cheese
Mango jam
4 large eggs, beaten
About ¼ cup all purpose flour
1 tablespoon almond extract
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
Vegetable oil

To prepare:
Preheat a large skillet with about 2 tablespoons of vegetable oil to medium-high heat. In a large mixing bowl, combine beaten eggs, flour, extracts and cinnamon.
To assemble stuffed toast, spread mango jam on one triangle slice and place one piece of cheese and make a sandwich. Using a toothpick, carefully pin the sandwich together – insert the toothpick sideways.

Lightly dip in batter, don’t soak the mini sandwiches. Shake off excess batter and arrange in preheated skillet. Fry on each side about 1-2 minutes, until golden brown.

Serve warm with syrup.

enjoy your breakfast meals 🙂



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