Doubly-Double Stacked & Stuffed French Toast

Currently, I only have four followers. I have wanted to thank you all but wasn’t sure how. My husband suggested, “Invite them over for a meal; have them taste what they’re reading.” So, I had one follower over for burgers, and another over for Doubly-Double stacked & stuffed French Toast. If you’re local and following, expect an invitation to my house to see what the heck I’m cooking.

This recipe did not turn out as good as I wanted, but I feel I should post recipes that need work as well as the great ones.

A loaf of French toast, 16 ounces of cream cheese, hand-picked blueberries from S.B. Blueberry Farm (http://www.santabarbarablueberries.com/) and locally grown strawberries were most important for this breakfast. I also used a little butter (well, I say little, but mean a Paula Deen amount), toasted walnuts and pecans, cinnamon and syrup. I covered my layers with a mixture of whole milk, half & half and about a dozen eggs.

When you pick your own blueberries remember to thoroughly rinse. Oh, and unless you like the crunch of twigs, remove those.

Both the strawberries and blueberries had a bath in orange juice.

First, I used a cold stick of butter to heavily grease my deep dish.

Then, I used my fingers to put a thick layer of cream cheese on one side of four slices of French toast. I topped with blueberries.

The next four slices were again, layered with cream cheese and set on top the bottom layer. I put strawberries and blueberries on the cream cheese and then sprinkled some toasted walnuts.  The third layer had yet another helping of cream cheese, topped with strawberries and covered with a final slice of bread.

For the topping, I slowly toasted pecans then added a tab of butter. When that melted I poured some syrup into it and turned off the flame. I used a spatula to spread atop the casserole.

With a few tabs of butter on top, the layers were ready for my egg, cream and milk mixture. Then I covered it and put it in the fridge overnight.

The next morning, I preheated the oven to 400 degrees, and slid the dish inside. When my follower and her family arrived for breakfast a little over an hour later, I removed the dish from the pan. 

With warm syrup on top it looked like a wonderful breakfast. I think we all agreed that four stacks of French toast may have been too many because the center was very mushy. Next time, I’ll just nix the "doubly" and add a little honey and some zest to the cream cheese.

Thank you again to my friends who are kind enough to read my blog and eat my food!