Blueberry Cobbler French Toast

Blueberry Cobbler French Toast

This is a recipe which was emailed from the editor of Cooks Illustrated Magazine with the weekly email. Since measured ingredients were not listed, one has to gauge by appearance. Sliced bread was used rather than buying a loaf of unsliced bread and slicing a thick slice to create a pocket (which I prefer). According to the email, the batter is much like a tempura batter which is thin. It cooks or fries to a crisp exterior which is a nice contrast to the filling.

Batter:

Ingredients:

egg

milk

vanilla

flour

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Directions:

Lightly beat the egg and blend the liquid ingredients together. Beat with fork while adding flour. Add just enough to make a thin batter.

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Filling:

Use a blueberry jam and room temperature cream cheese blended for the filling. Cream cheese is thinned very easy with a very small amount of jam. My suggestion is 1 teaspoon to 2 ounces of cream cheese. If needed you can always add more. Spread on bread or in pocket of bread.