You know how you have a bazillion gallons of cranberry sauce or chutney left over after your holiday guests have gone home? Well, I make the chutney and HOPE that my guests don’t eat it all up. Of course, it is so easy to make and store that you can make more after the party if it does get gobbled up. You can freeze it too, so you can have cranberry chutney all year round.
Some scrumptious ideas for cranberry sauce or chutney:
- spread it on crunchy, buttery toast
- spoon it over ice cream
- add to smoothies
- top cream cheese and eat it with cookies or crackers
- Use it to spice up your barbecue sauce recipe
- Make a yogurt parfait with the sauce and Greek yogurt
- Stuff French Toast with the cream cheese/cranberry mixture!
YUM! Stuffed French Toast makes a really pretty brunch dish for a special occasion. Picture a fabulously romantic breakfast in bed on a cold, winter day. Of COURSE you can use two regular pieces of whatever bread that you like. It does not have to be stuffed in a pocket. Of COURSE you can make regular ole’ French Toast and then slather on the cream cheese/ cranberry mixture. But this is prettier and lovely for special occasions.
This French Toast is NOT a low cal or gluten free treat. Well, it can be GF if you buy the right bread. But, NO! I have to have Texas Toast for this recipe. Tradition, ya know?! If I’m gonna go decadent, then I have to go all the way. Pass the maple syrup!Texas Toast is not toasted when purchased as the name implies. It is a white bread that is sliced thicker than regular sandwich bread. You buy it in loaves at most any grocery store. It is best for liquids like the egg mixture for French Toast or gooey cheesy/garlic toast.
OK, I confess that I had to revise my full sugar version of the chutney just to stay a teeny bit healthier. I’ve come up with a really yummy cranberry chutney that only has 1/4 the amount of sugar as a traditional sauce. Plus, along with the traditional apricots and raisins, I add apples. Hey! That counts toward “healthier”, right? (grin)
Stuffed French Toast
You will need:
- 2 slices Texas toast or 4 slices regular bread
- about 1/4 cup cream cheese mixed with cranberry sauce or chutney
- 1 egg
- 3 tbsp milk or water
- 1/4 tsp ground cinnamon
- a bit of butter for the fry pan
- (optional: chopped walnuts, powdered sugar, maple syrup)
Crack one egg into a flat bowl (big enough to dip the toast into.) Add cinnamon and milk or water. Whisk egg until thoroughly mixed and set aside.
Cut a pocket into the Texas toast. Don’t slice all the way through.
Spread the cheese mixture into the toast pocket and gently press to seal.
Melt butter into a medium hot fry pan.
Dip the sandwich into the egg mixture to coat.
Immediately drop into the hot butter and fry, flipping it until the toast is a beautiful golden brown.
Sprinkle with your choice of toppings and serve warm.
TIME SAVING TIP: You can make several of these sandwiches ahead of time (minus the egg dip) and freeze them in individual baggies. On the morning of your brunch, pull them out of the freezer bags and let sit for just about ten minutes or so while you prep the drinks and the egg mixture. They don’t have to be completely defrosted to fry. The heat of the pan will take care of that for you.
Also try the toast with cream cheese, marmalade and chopped walnuts mixed right into the bread pocket. YUMMEEZE!