Y'all. It's been a weird time.
The trimester has ended, which means that what was once a front-loaded schedule has lightened up a bit for the remainder of the school year. Additionally, there's less prep-work to do now that I am in the phase where I recycle and modify curriculum. Not to mention the grade book has been wiped clean, so no scrambling to grade late work.
But despite now having more time and energy to devote to cooking, there's one issue: my creativity well is drying up. I find myself struggling to come up with unique and creative ways to update everyday dishes. I sit for hours and think of what to do, only to be feel like I simply can't be bothered. With things winding down at my job a bit, you'd think I want to spend more time in the kitchen. And I do. But I can't come up with anything. Nada.
This recipe was one of my last creations before the well dried up. And to be quite frank, I think it's where a lot of the creativity I had ended up. It's french toast stuffed with cream cheese and COATED IN FRUITY FREAKING PEBBLES.
I know, I know... I've said before that I don't specifically love breakfast. This recipe is the result of trying to shake up the Saturday brunch situation, and it ended up being a bit more like dessert. Which I'm not mad about. But you will definitely need a breakfast coma recovery nap after this one. Which is the point of brunch. And let's face it, you aren't going to make this for breakfast mid-week, so I'm really just adding a quality brunch dish to your repertoire so you can restore that feeling of going to your favorite brunchery on the weekend.
I've gotta market this somehow.
Despite how carb-y and heavy this french toast may feel, it actually eats quite lightly, thanks to the addition of lemon in the filling. Though there is only one lemon in the recipe, the ratio of lemon to other filling ingredients is what really brightens this up. If that's not enough for you, you can layer in your favorite fruits and berries into the french toast. Ya know, for health. Serve it alongside some bacon and this french toast has swiftly become part of a somewhat, sorta-kinda, balanced-ish breakfast.
Currently, my brother is staying with us for the holidays, and I made this the day before his arrival to our abode. He's super into fitness, healthy eating, and all that good stuff, so I knew this creation might be a bit much for him. On the drive picking him up, I confessed to him the details of this monstrosity of a meal, and he just about plotzed, declaring he would ensure we have three square meals a day while he is under our roof. Nowadays, breakfast consists of spinach-mushroom scrambled eggs, faux-sausage, and berries, and pancakes to splurge on the weekends. I'm not complaining. I don't have to clean the kitchen afterwards. I am thrilled that my brother is here to not only add to the holiday cheer but support with the baby and house maintenance. And his cooking. We've got different approaches in the kitchen, but that doesn't mean his meals are less delicious. His presence is certainly welcome.
Though I have been feeling unmotivated in the kitchen, I am making a vow. Consider it an early 20201 New Year's resolution. You read it here first: 2021 will be the year of intense recipe testing. 2021 will be the year of reinvesting my time into learning about new ingredients and techniques. 2021 will be the year of the blog.
Now go make the most unhealthy breakfast in the world.
With little brain power left,
~c.j.
CHEESECAKE STUFFED FRUITY PEBBLE CRUSTED FRENCH TOAST
PREP TIME: 10 minutes
ACTIVE COOK TIME: 20 minutes
TOTAL COOK TIME: 30 minutes
YIELD: 4 servings
INGREDIENTS
4 large eggs
1/4 c. milk
8 oz cream cheese, room temperature
1/4 c. sour cream
1 lemon, juice and zest
2 tsp vanilla extract, divided
3 tbsp granulated sugar
1/2 tsp kosher salt
3 1/4 c. Fruity Pebbles, divided (you could also use anything from the Rice Krispies family. Other cereals will be too big and won't coat the french toast)
8 slices of thick, quality bread (such as challah or brioche)
4 tbsp butter
whipped cream, for garnish
maple syrup, for garnish
DIRECTIONS
In a medium bowl, whisk together eggs, milk, and 1 tsp vanilla until silky and fully combined. Transfer to a shallow baking tray (such as a brownie tin, snack cake tin, or square casserole dish). Set aside.
On a medium cookie sheet or square casserole dish, pour 3 c. Fruity Pebbles into an even layer. Set aside.
In a stand mixer or a medium bowl with an electric hand mixer, combine cream cheese, sour cream, lemon juice, lemon zest, 1 tsp vanilla extra, sugar, and salt. Cream until smooth and homogenous. Gently fold in remaining 1/4 c. Fruity Pebbles. Begin building sandwiches immediately.
To one slice of bread, add a quarter of the cream cheese mixture. Top with another slice of bread. Repeat until four sandwiches are made.
Melt 2 tbsp butter in a medium nonstick skillet or griddle pan. Place 2 of the sandwiches in the egg mixture and allow to sit about 5 minutes. Flip, and allow to sit an additional 5 minutes. Transfer egg-soaked sandwiches to the tray of Fruity Pebbles, and gently toss to coat. Place coated sandwiches in the skillet and fry until warmed and crisped, keeping a close eye that they do not burn (all the sugar in the Fruity Pebbles will want to burn quickly). This should take approximately 2-3 minutes per side. Once finished, remove from the skillet and transfer to a plate. Melt remaining 2 tbsp butter in the skillet, and repeat the process with remaining sandwiches.
Serve immediately with whipped cream and maple syrup.
Take a nap. You deserve it.
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