BREAKFAST: French Toast

I love breakfast (for breakfast, lunch or dinner) and I ESPECIALLY love french toast. Here are two french toast recipies that I fell in love with (I can't claim neither as my own).

Banana Carmel French Toast
by Andrea Dawson

1 Loaf Texas Toast
1 Box Honey Bunches of Oats cereal
8 eggs
1/2 cup of milk
butter
bananas
whipped cream
maple syrup
Alternate syrup: caramel syrup (see Buttermilk Carmel Sauce recipe online)

Beat eggs and milk together.
Crush up 2 cups of the Honey Bunches of Oats in a ziplock bag.
Dip bread into egg mixture and then into crushed cereal to coat.
Fry in butter on pre-heated skillet.

Serve with sliced bananas, syrup and whipped cream!!

Stuffed French Toast
by Andi Stones

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
18 slices of sourdough bread
1/2cup raspberry preserves (or any other flavor)
1 teaspoon vanilla extract
6 eggs
1/4 cup half and half cream
1-1/2 tsp ground cinnamon

In a mixing bowl, beat cream cheese and sour cream. Spread about 3 tablespoongs on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices.
Top with remaining bread, cream cheese side down, to make a sandwich. In a shallow bowl combing the eggs, cream and cinnamon. Dip both sides of bread into mixture. Cook on a hot greased griddle for 3-4 minutes each side or until golden brown. Cut in half diagonally. If desired sprinkle with confectioners sugar (powdered sugar) and garnish with raspberries. Serve with syrup.

I hope you all enjoy these as much as I have. Thanks Andi and Andrea for the great recipes!