Make This and Put it in Your Face

Of course you want to eat this Cream Cheese Stuffed French Toast Waffle. Why wouldn't you?

Of course you want to eat this Cream Cheese Stuffed French Toast Waffle. Why wouldn’t you?

Look everyone! I’m a food blogger!

Well, not really, but what am I anyway? I’m a lazy person in the throes of an existential blogging crisis of some kind, wherein I immediately convince myself not to write whatever I’m thinking of writing. It’s a jolly good time, I tell you.

So what should one do in this case? One should make this Cream Cheese Stuffed French Toast Waffle and put it promptly in her face. And then one should tell you, dear reader, how to do the same thing because, in the words of Jean-Ralphio, “that shiz is straight up del-oy-cious.”

Also, one of my faves (Eden Kennedy) isn’t a food blogger either, but she managed to whip up this post/recipe thing so, you know, permission granted.

Okee dokey. So, a fab friend of mine was coming over for breakfast & I wanted to make something awesome. Naturally, french toast came to mind because it’s great. If you don’t like french toast, you should really see the doctor, because the awesome part of your tongue is broken. For shame.

My second thought was that I should make said french toast in the waffle maker for two reasons: a) I’m lazy, and it sounded easier and b) waffles have a distinct advantage over other breakfast foods, because they have neatly arranged nooks in which to store pools of butter and syrup. I bet the other breakfast foods feel a little self conscious when they think about it. (It’s okay, foods. We all have our own strengths and weaknesses.) (Except for this recipe which is all strengths, and may be my brightest moment ever.)

So, we’ve got french toast with magical waffle nooks. Sounds pretty good. But as I was perusing the internets for other little ideas, I came across a stuffed french toast recipe. And that’s when things got interesting. Because…um…well, if it’s not obvious—again—go see Ms. Doctor Lady, because you have lots of problems.

Enough Talking—Get to the Making

Step 1: Mix up the French Toast Stuff

Almost any recipe will work here. Just a couple eggs and a milk-like product of your choice…I throw in some cinnamon and vanilla because I fancy myself exotic. The only requirement is that you don’t use crusty, thick bread. Just use plain ol’ wheat or white sandwich bread slices. I think if you use anything thicker/harder you won’t be able to jam it into the waffle maker. And that would be disappointing.

Step 2: Cream Cheese Goo

Now take some cream cheese and powdered sugar and stick it in a bowl. Then mash those things together. I suppose you could use a mixer, but an enthusiastic arm with fork will do just fine. (My friend did this part, so maybe it’s INSANELY difficult, but I just didn’t notice. You all will have to let me know if that’s the case.) I don’t really have any measurements here because, let’s face it, if you can screw up cream cheese and powdered sugar you shouldn’t be in the kitchen. Like, ever. Just mix and taste and go with what feels good in your blessed heart.

Step 3: Slam the Sammie in the Waffle Maker

Spray/oil/butter your waffle maker. Just a little. Dip 1 piece of your plain Jane bread in your french toast egg/milk mix, and put it in the waffle maker. Then put a dollop of cream cheese on it. Next, dip another piece of bread and place it on top of the whole shenanigans. My waffle maker can fit four stuffed french toasts at a time because it’s the boss. Fill yours up with the desired/allowed amounts of french toast sammies, then slam that thing shut.

Step 4: Wait. Do Not Put Mouth on Waffle Maker

I tried using the auto timer thing on the waffle maker, but that didn’t totally pan out. So I just checked on it and yanked those bad boys out when they looked good and done. The cream cheese gooed out a little bit, but don’t worry about that. In a few short minutes you’ll be like, “Even if the cream cheese had sprayed on my face and burned me pretty bad, this would still be worth it.”

Step 5: Nom.

Slather it with butter and real maple syrup then try to maintain some decorum. Good luck with that part. If you have friend that will bring you tasty strawberries and a pretty tangerine, that might help you keep your business together because it feels like you should be fancy with such beautiful fruits on your plate.

That’s it! Go give it a whirl, friendsies.

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10 Comments

  1. !!!! Can’t wait!

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  2. Thank you for being part of my life again Melanie; you have altered my approach to cooking. I have always been a bit of a wild chemist when it comes to making eggs and toast, but now… cream cheese… I must use the word I invented in January for just this kind of emergency: MONCH (progressive form: MONCHING).

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  3. I’m hungry.

    And I’ve missed your writing.

    But more importantly, I’m hungry.

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  4. This sounds amazing! …And can I borrow “the awesome part of your brain is broken”? That’s just too good not to use every day of my life!! Seriously. Every day.

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  5. Totally feeling this. Yummy!!

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  6. I would totally follow you even if you did nothing but food blogging because your writing – even about french toast and waffles, is just that awesome. I am hoping your existential blog crisis ends soon!

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  7. Oh wow, my tunmy’s actually rumbling, lol. =D

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  8. Are you KIDDING me??? What kind of life have I been living up until now? My kids are going to be awfully excited to see what’s for dinner. Until they realize I’m not sharing.

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  9. If it were up to me (and it kind of is), we would eat nothing but pasta and waffles every single day. Thank you for giving me another reason to keep that up. Yum.

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