Dark Chocolate & Cranberry Stuffed French Toast

It has been quite the weekend for food blogging! In an effort to prepare for BS’ in the Kitchen’s first TV appearance (CTV Morning Live Saskatoon – we’re on air shortly after 8:30AM Friday, November 23rd so tune in if you’re local!), Carlene and I have been brainstorming a number of holiday inspired recipes, this being one of them! We picked up plenty of groceries including turkey, egg nog, and cranberry sauce, so you can except a few more recipes in the coming week! This was probably the least holiday inspired recipes (just the cranberry), but it was EXCELLENT! A great blend of tart and sour cranberry sauce, bitter dark chocolate, mild cream cheese smushed between french toast! I hope you’re drooling.

Dark Chocolate & Cranberry Stuffed French Toast

• 2 Slices of Bread
• 2 Tbsp Cream Cheese
• 2 Tbsp Cranberry Sauce
• 1 Tbsp Dark Chocolate
• Small Handful Dried Cranberries
• 1/8 Cup Heavy Cream
• 1 Egg
• 1/4 Tsp Cinnamon
• 1/4 Tsp Nutmeg
• 1/2 Tbsp Vanilla
• 2 Tsp Brown Sugar
• Pinch of Salt

Start by making the cranberry cream cheese stuffing. In a bowl, add two tablespoons of cranberry sauce, two tablespoons of cream cheese, a tablespoon of chopped dark chocolate and a small handful of chopped dried cranberries. Once you have mixed it all together, in another bowl start your french toast mix. Add in the cream, egg, cinnamon, nutmeg, brown sugar, vanilla, and salt, whisking until combined.

Get a pan on medium heat, with a generous chunk of butter. While the pan is heating, dip each slice of bread into the french toast mixture. Once your bread is coated, spread your cream cheese stuffing onto one slice, then form your sandwich. Fry the french toast until browned on each side, serving with a dollop of any remaining cream cheese mixture, a sprinkling of dark chocolate, some dried cranberries and a large appetite!

While not being a big dessert/sweet guy, I THOROUGHLY enjoyed this french toast! It was a wonderful blend of flavours, and the first thing that came to mind as I was eating it, was black forest cake (which happens to be one of my favourites). So while I used cranberry for this particular recipes, it would be great with cherries, or even sour cherries!

Now just imagine waking up the morning after Christmas dinner, you have plenty of leftover cranberry sauce, you want to use it up. Well, you no longer have to feel guilty about throwing away the leftovers! Instead, you can feel guilty after eating this wonderful breakfast!

Enjoy,

Bob