Murphin Ridge Stuffed French Toast

Murphin Ridge Stuffed French Toast with Raspberry Syrup This delectable breakfast treat served as my birthday cake last night. It’s an old favorite in our household, made for numerous Christmases and special occasions since before our oldest child was born {he’s 8 1/2 now}. Tom and I stayed at the Murphin Ridge Inn Bed and Breakfast, located in Southern Ohio Amish Country, one year for our anniversary. I highly recommend them! The property is beautifully serene, the cabins are relaxing and pristine, and in addition to their world-class breakfasts, they have a seasonal restaurant, surrounded by their own gardens for harvesting spectacular dinners.

I went home with co-owner Sherry McKenney’s cookbook in hand and have been making her stuffed french toast ever since, to the delight of my family and friends. The best part about it other than tasting heavenly? It couldn’t be simpler to make, even on the most bleary-eyed of mornings.

Stuffed French Toast
I’ve never served it with anything other than raspberry syrup. I used to throw together a concoction of frozen raspberries, brown sugar and pure maple syrup. But since I discovered making THIS blueberry syrup, and then making raspberry syrup using the same technique, it is now my go-to topping for this breakfast. Make some on your next lazy weekend morning… your family will thank you for it!

Murphin Ridge Stuffed French Toast
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for the toast
  1. 1 lb. (16 oz.) loaf of high-quality farmhouse bread (Amish bread if you can get it)
  2. 8 oz. cream cheese, softened
  3. 1/3 c. sugar
  4. 2 T. apricot jam (I use the low-sugar variety from Trader Joe's)
  5. 2 T. sour cream
  6. 1 t. vanilla extract
for the soaking liquid
  1. 5 eggs
  2. 1/3 c. half and half
  3. 1 T. vanilla extract
Instructions
  1. Heat a griddle to medium-high heat.
  2. With a hand mixer, whip together the cream cheese, sugar, apricot jam, sour cream and vanilla until completely combined.
  3. In a shallow bowl, whisk together the eggs, half and half and vanilla.
  4. Evenly spread the filling mixture in-between two slices of bread to make french toast "sandwiches". Depending on the slice size of the loaf, I get between 6-8 sandwiches.
  5. One at a time, evenly dip both sides of your sandwiches in the soaking liquid. Fry on both sides of your well-greased griddle until well browned and filling mixture is "melty".
  6. Serve with raspberry syrup... recipe follows.
Adapted from A Taste of the Murphin Ridge Inn
Foodtastic Mom http://www.foodtasticmom.com/
Raspberry Syrup
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Ingredients
  1. 3 c. red raspberries, fresh or frozen
  2. 6 T. sugar
  3. 2 1/4 t. cornstarch
  4. 2 T. water
  5. 1 T. fresh lemon juice
Instructions
  1. Add the red raspberries and sugar to a large saucepan and cook over medium-high heat, stirring occasionally, until raspberries begin to release their juices.
  2. In a small bowl, whisk together the cornstarch, water and lemon juice. Add the mixture to the cooking raspberries. Bring sauce to a boil and cook for one minute more. Remove from heat and serve atop Murphin Ridge Stuffed French Toast.
Adapted from Annie's Eats (from David Lebovitz)
Foodtastic Mom http://www.foodtasticmom.com/