JB Parkers’ French Toast Stuffed Panini

Updated 1 year ago

For 2 servings

Butter as needed

Vegetable Oil as needed

French Toast Batter:

Large Eggs 3 ea

Milk 10 oz

Vanilla Extract to taste

Cinnamon to taste

Salt Lightly, to taste

Sweetened Cream Cheese:

Cream Cheese 3 oz

Confectionary Sugar 2 oz

Vanilla to taste

Raspberry Compote 3 oz

Panini Bread 4 Slices

Directions: Crack and beat eggs. Add milk, cinnamon and vanilla and mix well. Bring cream cheese to room temperature. Combine with confectionary sugar and vanilla. Beat well. Heat pan. Add equal amounts of butter and vegetable oil. Dip bread slices into egg mixture until covered. When butter is melted place bread in pan and cook until nicely browned on each side. Repeat for each slice of bread. Lay out one slice of the cooked French toast and either pipe on cream cheese mixture from a pastry bag or spread with a knife. Add raspberry compote to center and place second slice of French toast on top. Grill in a Panini press or similar home electric grill press approximately 4 to 6 minutes. Sprinkle with confectionary sugar and garnish with fresh raspberries and a mint sprig.


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