A Boston's Breakfast

Can anyone think of a better way to start a day then Challah Stuffed French Toast with homemade whipped cream, chocolate chips, handmade sausage and salt cured bacon? I didn't think so.

The recipe is obviously multi faceted, but once you learn the basic ideas behind the meal it's pretty simple. (Like all things culinary)

Recipe

In my opinion Challah Bread is best suited for French Toast. It's a little chewey, sweet and usually the perfect size. The trick is to allow the bread to get a little stale. Either leave it out the night before or, if you don't feel like preplanning your meal 12 hours, just put your oven on the lowest setting and the let the bread sit inside till it dries out a little.

French Toast Dip I made about 8 slices and these are all estimates.
1/4 heavy cream
1/4 cup milk
1 Tsp Vanilla
2 Tsp of Sugar
1 Tbsp Cinnamon
2 Eggs
Pinch of Salt

Combine all the ingredients in a 9x9 baking pan (or whatever you have that works) with the exception of the eggs. Taste and adjust the seasonings. Add the eggs and whisk until combined. Take the bread and place it in the mixture letting it soak in to each side for about 10 seconds. Don't let the bread become so saturated it falls apart. Cook them on a griddle on medium heat or in a non stick pan at the same temperature. They will get nice and golden brown, crispy on the outside and soft and delicious on the inside.

Filling This was for 4 people.

6 Oz Room Temperature Cream Cheese
Heavy Cream or Milk
Pinch of salt
Vanilla
Cinnamon
Any other flavorings you want to use

This mix is all about texture. Placing it between two warm pieces of bread will obviously melt the filling so leave it a little thicker consistancy than you would expect. In a stand mixer whip the cream chease until soft and fluffy (about two minutes on high) Add the salt, vanilla and cinnamon to flavor. If there are any other liquid flavorings (orange juice, lemon juice etc) add them now. Then add the heavy cream or milk until the desired consistancy. Once complete you can fold in chocolate chips or fruit or anything your heart desires.

Whipped Cream

Heavy Cream
Confectioner's Sugar
Vanilla

Put heavy cream in a stand mixer with the whisk attachment. Mix on medium low until it begins to froth then increase it to the second highest setting. Once the cream begins to increase in size and is noticeably thicker stop the mixer, add the confectioner's sugar and vanilla and resume mixing. Mix until you begin to see stiff peaks. What's that you ask?

Place the whisk into the cream and pull straight out. Turn the whisk over paying attention to the tip of the whipped cream on the whisk. If the cone shapped tip keeps its shap it has stiff peaks. If the tip folds slightly downwards it is said to have soft peaks.

Sides
For the bacon and sausage we purchased Whole Foods own brand of meats. They were surprisingly cheap. For 8 slices of bacon and 8 sausage links it was somewhere around 5 dollars which is about the same as buying that packaged crap, and I don't use the term loosely.

To put it all together, spread the filling on top of a piece of cooked french toast, (we sprinkled some chocolate chips and strawberries inside) top with second piece of french toast and whipped cream. Add the delicious breakfast meats and serve. Yum.