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Yes I did, too!

March 20, 2011

When Kristin from Iowa Girl Eats posted about her amazing batch of cinnamon swirl french toast yesterday I knew that I had to make it. Scratch that, we all know that Carl is the amazing cook in our house, so he made it while I packed lunches for tomorrow.

Unfortunately we don’t have a Great Harvest in Florida so I couldn’t use their bread for this recipe but I squeeled with delight when I saw that Pepperidge Farms swirl breads were BOGO this week!

You know you want some of this.

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Brown sugar cinnamon swirl french toast

For the french toast:

  • 1/2 c. egg whites
  • 1/2 c. unsweetened soy milk
  • 1 tsp. vanilla
  • splash of orange juice
  • six slices of bread

For the cream cheese filling:

  • 1 c. whipped cream cheese
  • 1/2 c. powdered sugar

Toppings: anything you want! We used blueberries, a banana cinnamon and about a tbs. of maple syrup.  

Instructions:

  1. Dip each piece of swirl bread in the french toast egg mix and cook over medium heat until brown. Flip over to cook the other side.
  2. Once all of the french toast is cooked, place one piece of french toast on a plate, spread some cream cheese filling and add a few slices of banana.
  3. Repeat until your stack has three slices and top with the remaining banana, blueberries, cinnamon and a drizzle of maple syrup.

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Yeah. It’s that good.

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Stay tuned for several race recaps (I’ve done three in the past three months!) and a general life update coming later this week. Only FOUR MORE DAYS until spring break!

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