French Toast with Cream Cheese and Jam
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A variation on the basic French toast recipe, this version has cream cheese and jam sandwiched between the eggy bread.
French toast with cream cheese and jam is an indulgent twist on a frugal breakfast that uses staples and maybe a few berries if you have them.
French toast is a great way to use up stale bread – it’s both frugal and fancy! Enjoy it for breakfast or a relaxed brunch.
We usually keep a container of light spreadable cream cheese in the fridge – it lasts for ages. You can also spread it on crackers or toast, and you can add it to pasta sauces, cakes, and, of course, cheesecake.
Ingredients
Ingredients
bread
eggs
milk
butter (for frying)
cream cheese
jam
berries (optional)
icing sugar (optional)
In this picture, I’ve used raspberry jam, but you can use your favourite – apricot jam for a mellow, sunny vibe, plum jam, or even marmalade!
How to make Cream Cheese and Jam French Toast
Step 1 – Heat a frying pan over medium heat and combine the egg and milk mixture.
Step 2 – Spread two slices of bread with cream cheese, then jam before sandwiching them together.
Step 3 – Dip the sandwich into the egg mixture, turning so it’s coated on both sides. You can let it sit in the mixture for a few seconds to soak up the milk, depending on how thick or stale your bread is.
Step 4 – Fry the sandwich in melted butter until it’s golden brown, then flip over and fry on the other side.
⚠️ Be aware, the jam will get super hot.
Serve dusted with icing sugar if desired, and topped with berries (also optional).
French Toast Substitutions, Freezing, and Reheating Tips
While it’s a bit hard to substitute eggs in this dish, you can substitute the bread for gluten-free varieties and use dairy-free milk like soy or almond milk if you prefer.
You can freeze cooked French toast by placing the slices on a tray lined with baking paper, then transferring the frozen French toast to a zip-lock bag. Freeze for up to three months.
Reheat from frozen in the air fryer, oven, toaster, or grill/broiler.
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French Toast with Cream Cheese and Jam
French toast with a twist - cream cheese and jam sandwiched between fried eggy bread. Leftovers don't get better than this!
Ingredients
- 4 slices of bread
- 1 egg
- 1/4 cup milk
- 1 Tbsp. butter for frying
- 2 Tbsp. jam
- 4 Tbsp. cream cheese
- 1 Tbsp. icing sugar
Instructions
- Heat frying pan over medium-high heat.
- Whisk egg and milk in a bowl.
- Spread two slices of bread thickly with half of the cream cheese. To one of these slices, spread half of the jam over the cream cheese. Top with the other slice of bread to make a sandwich.
- Melt half the butter in the pan.
- Dip one slice of sandwich in the egg mixture. Let it soak in for a few seconds, then gently flip the bread over and soak for a few more seconds, longer for thick-cut bread.
- Fry the egg-soaked sandwich in the pan for 2-3 minutes on each side or until golden. You will need to be very gentle as you flip the sandwich; otherwise, it will slide apart.
- Add extra butter to the pan and repeat with the remaining ingredients.
- Cut in halves or quarters and dust with icing sugar if desired.
Notes
Light cream cheese works just as well with fewer calories.
Serve topped with your favourite berries. You can add extra berries by topping the jam with sliced strawberries or raspberries before cooking.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 429Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 137mgSodium: 488mgCarbohydrates: 52gFiber: 2gSugar: 20gProtein: 11g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
