Old Town Stuffed French ToastFrom BOTTGER MANSION OF OLD TOWN
Inspired by Cooks Country Magazine, adapted by Steve Hiatt.
1/4 c. pinions (pinenuts), toasted
4 oz. cream cheese, softened
1 T. sugar
3 T. Mick's Peppouri Red Hot Pepper Jelly (www.micks.com)
1 large egg
1 c. cold water
1/2 c. flour
1 tsp vanilla
8 slices of good quality white sandwich bread
4 T. unsalted butter
powdered sugar for dusting
Place pinions on baking sheet in a cold oven. Turn on oven to 350 degrees. Check nuts after 5 minutes and every minute or so after, that just until nuts are very lightly toasted - be careful not to burn them. REmove from oven and take them off the baking sheet immediately to stop toasting; let cool.
In a small bowl, mix cream chees with red pepper jelly, sugar and pinions. Spread cream cheese mixture on half of bread slices. Top with remaining bread slices; set aside.
Combine egg, cold water, flour and vanilla in a shallow pie plate. Melt 2 tablespoons of butter in a large nonstick skillet or griddle. Dip both sides of 2 sandwiches in batter and place in skillet. Cook until deep golden brown on both sides, about 3 minutes per side. Repeat with remaining butter and bread.
To serve, cut each French toast sandwich diagonally in half and place on plate; dust with powdered sugar. Serve with maple syrup.