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Oklahoma City B&B style stuffed french toast : 4 or more options

Slice day old bread about 2-3" thick and make a pocket by slicing each piece almost all the way through. THIS type is cheeze filled.
Slice day old bread about 2-3" thick and make a pocket by slicing each piece almost all the way through. THIS type is cheeze filled.

This writer's favorite Bed and Breakfast excursions are when the chef is available to short order breakfast and it is usually some mom and pop type operation, where the owners really are the hosts.

4 variations of french toast as below are from prior adventures, tweaked ( not twerked) a bit by the author.

Local french bread outlets for the downtown Oklahoma City area is the bakery LEE'S BAKERY on North Classen at about 36th, or from the bakery inside Super Cao Nguyen at about 26th and Military, which is a block EAST of N.Classen. The Giant Milk Bottle building hosted french bread too, but come to find out they got theirs from Le Madeleine over on North May Avenue.

Using a baguette makes serving slices about the right size, maybe 3" to 5" in diameter at the most. South American Bollos ( small football shaped rolls) work also). Bread should be slightly stale. Bollos are available in local markets and in many if not all Latin bakeries in OKC.

Freshly made french bread will turn stale in about a day, because it has no preservatives in it. If for some reason the bread is "too fresh" try a trick an engineer once introduced this writer to : toast the bread slices before constructing the french toast.Bread that is too fresh or too large will break apart, either when dipped or turned in the pan.

Slice the bread to desired thickness, which is probably about 2" thick.

Slices are then sliced part way through , so they can be stuffed. It is possible to stuff 2 thinner slices and stick together with toothpicks. Semi-slicing saves time, works fine.


1.) cheeze slices to cover the semi-sliced area

2.) ham and cheeze as above

3.) peanut butter

Fill the slice as desired and set aside.

Begin to heat the skillet. Cast iron typically gives a surface finish that is showier than other pans.

HOSTESS TRICK: Set a heat proof serving dish in the oven to warm 150. This time of year, in order to keep the cooked food warm as the other servings are cooking this is imperative.

Also, warming the plates that the food will be served TO helps the food stay warm as it is being eaten. When it is 8 degrees outside, even the toastiest home benefits from this hostess trick.

Fruit Sauce

Start fruit sauce on the stove in a pan, or for a dish in the microwave. ONE of the following or warmed syrup is great on this recipe.

There are no measurements, as dishes like this are designed to flex with whatever amount of food is being prepared . More than one topping is possible for diverse appetites or the ambitious.

a) Any fresh fruit preferred or in season

b) Blueberries with grated lemon rind and small bit of water, sugar if desired

c) Chopped apple brown sugar and cardamom

d) Sliced banana brown sugar and cinnamon

e) *** SUNMAID dried fruit compote, "Tropical Trio" reconstituted orange juice. Small amount of brown sugar. Rum added to this makes for an exotic breakfast, and is just the right balance between the bread and cheeze.

In a flat pan, like a pie pan, mix an egg and milk until well blended.

Dip the prepared bread in the egg mixture just as ready to add it to the hot skillet.

Turn the bread as it begins to brown.

Park toast that has been cooked in the warmed oven on the serving dish.

HOSTESS TRICK Making individual plates is typical for a B&B style of service.

Plate the toast, top with topping as desired and shower with powdered sugar for a final ta-da.This is great alone or with the full ride of breakfast meat like sausage or bacon and eggs of any sort, the combinations are limited only by the imagination of the cook.

The cooked french toast actually freezes well, sans a topping, and makes for quickly microwaved breakfast or binner ( breakfast for dinner is VERY popular in this writer's family.)

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