Cinnamon French Toast with Cream Cheese Glaze

Ingredients

1. 4 bread slices (I love to use sourdough artisan bread. It has a more chewy texture and won't get soggy.)


2. 2 large eggs


3. 1 tablespoon heavy cream


4. 1/2 teaspoon cinnamon


5. 1/2 teaspoon nutmeg


6. 1 teaspoon vanilla


7. 2 tablespoons unsalted butter, for frying

Glaze

1. 4 ounces cream cheese, softened


2. 1/4 cup granulated sugar


3. 1/4 cup heavy cream


4. 1/2 teaspoon cinnamon


5. 1/2 teaspoon nutmeg


6. 1 teaspoon vanilla


7. powdered sugar for dusting the tops of bread, optional

Instructions

1. Cream all the ingredients together for the glaze, in a medium mixing bowl. Set aside.


2. Heat a large skillet or frying pan on medium to high heat. As the skillet is heating up, prepare the egg mixture for the bread.


3. In a wide medium mixing bowl, combine the eggs, heavy cream, cinnamon, nutmeg, and vanilla. Whisk until all combined.


4. Dip each slice of bread into the egg mixture. (No need to submerge each slice of bread all the way, just enough to coat each side. Not the crust.) Lay onto the heated pan with butter. Flip when golden brown.


5. Spread a spoonful of the cream cheese glaze onto each slice of hot french toast. Sprinkle with powdered sugar, optional. Enjoy!

Notes

1. Recipe may easily be doubled. Store and refrigerate cooked french toast and cream cheese glaze for up to 3 days. May individually wrap and freeze already cooked french toast for up to 3 weeks.