Pineapple Stuffed French Toast

The girls at work keep talking about pumpkin stuffed French toast. I decided to make pineapple stuffed French toast this morning for Ross's birthday. He liked it.

Pineapple Stuffed French Toast

French Toast (I used some funky bread that we got at Costco)

Pineapple Filling

Crushed pineapple

Light agave nectar

Cream cheese (I used one package of the lower fat kind)

Vanilla

Powdered sugar

Yoghurt (I used pineapple Chobani)

Whipped cream

1. Whip together filling ingredients with hand mixer. I probably used 1/4 cup pineapple.

2. Put stuffing into freezer to help it firm up.

3. Make French toast.

4. Make a sandwich with the French toast and the filling.

5. Cut the sandwich in half.

6. Put a dollop of yoghurt on the toast.

7. Top off with some whipped cream.

8. Nom. Nom. Nom.

Challah French Toast

This week I made challah specifically for French toast. I didn't get a photo of either loaf of challah intact. One was sliced and the other ripped and gobbled up. I haven't made challah in a long time. I had challah recently, and it wasn't very good. With the Foxes here it was a perfect time to make it. This is my own recipe that I formulated years and years ago. This week it was a little overcooked (I was concerned about it being gummy and doing too many things at once), which was perfect for the toast.

Challah

1 Tbl. + 2 tsp. yeast

1 3/4 c. warm water

2 Tbl. sugar

2 eggs

1/3 c. sugar

1/3 c. oil

3 c. whole wheat flour

3 1/4 c. white flour

1 Tbl. + 1 tsp salt

1. Proof yeast 5 minutes with sugar and water.

2. Add eggs, sugar, oil, and salt. Mix.

3. Gradually add flour.

4. Kneed dough until smooth.

5. Leave dough to rise in oiled, covered bowl until doubled (about an hour).

6. Punch down dough, divide in half.

7. Shape dough. To make braids divide each half into thirds. Roll out each third into a rope. Braid ropes together starting from the center. The braid can be put into a loaf pan or onto a baking sheet.

8. Allow the dough to rise again (about another hour).

9. Preheat oven to 350 F.

10. Glaze bread with mixture of water, honey, and egg.

11. Bake for 20-30 minutes.

To make the French toast, slice the loaf and check out my other blog post on the subject.

Lodge Griddle

My family has brand loyalties including: Coca-Cola, Dawn, Singer, and Lodge. My parents have an extensive collection of Lodge pans and between me and my parents we have 10 Singer sewing machines!
On the weekends I sometimes make pancakes and it takes me forever. I decided to buy a two burner griddle to speed things along. Cast iron was my first choice. My mom found a Lodge reversible griddle at the outlet mall near her house for a decent price. I bought one while we were visiting. The cast iron pans now come pre-seasoned, so yesterday I took it out of the box and it was ready to make French toast this morning. I made an entire loaf (minus one slice) in less time than it would have taken me to do 6 slices. I'll freeze some of the French toast and we can pop it into the toaster whenever we want some. Here's how I make French toast:

French Toast

bread (sliced challah makes the best French toast)
eggs
milk
vanilla
nutmeg
cinnamon

I preheated the griddle (on high) while I was prepping the egg mixture. I whisk the eggs until they are well blended and then pour in milk and whisk until it is pale yellow. I never measure. This morning I used 4 eggs and that was enough for almost a whole loaf of wheat bread. I whisked in the vanilla, nutmeg, and cinnamon. My dad says to never put sugar in French toast or pancake batter, but most times I do it anyway. I threw some butter on the griddle before the first batch of toast. A quick dip in the egg batter and I throw them on the pan. I turn down the heat a bit and flip the toast when it's golden brown (sounds like I make perfect toast and never burn it. Hahaha.). Ross likes to put powdered sugar and butter on top. I like just butter. My mom slathered it in syrup and we all had to resist seconds.

Happy Fourth of July!