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Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
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Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
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1 (8-oz.) pkg. cream cheese, softened
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1/4 cup powdered sugar, plus more for dusting
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1 1/2 tsp. vanilla extract, divided
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1 tsp. kosher salt, divided
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12 (1-oz.) day-old white or brioche bread slices, crusts removed
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2/3 cup whole milk or half-and-half
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2 Tbsp. granulated sugar
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1 tsp. ground cinnamon
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4 large eggs
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Unsalted butter, for greasing
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Maple syrup
Directions
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Make cream cheese filling:
Beat cream cheese in a medium bowl with an electric mixer on medium speed until fluffy, about 1 minute. Add powdered sugar, 1/2 teaspoon of the vanilla, and 1/4 teaspoon of the salt, and beat on medium speed until combined and fluffy, about 1 more minute, stopping to scrape down sides of bowl as needed.
Caitlin Bensel; Food Stylist: Torie Cox
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Assemble sandwiches:
Spread 2 tablespoons of the cream cheese mixture on half of bread slices, spreading to the edges; top with remaining bread slices. Cut each sandwich into 4 equal squares to yield 24 small sandwiches.
Caitlin Bensel; Food Stylist: Torie Cox
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Make custard:
Whisk together whole milk, granulated sugar, ground cinnamon, eggs, and remaining 1 teaspoon vanilla and 3/4 teaspoon salt in a shallow dish until just combined.
Caitlin Bensel; Food Stylist: Torie Cox
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Cook sandwiches:
Heat a nonstick griddle to 325°F or a large nonstick skillet over medium. Lightly grease griddle or skillet with butter. Dip 12 sandwiches, 1 at a time, in milk mixture, quickly flipping to coat both sides; remove with a fork, letting excess liquid drip off. Place dipped sandwiches on prepared griddle or skillet, and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate. Repeat with remaining sandwiches. Dust with more powdered sugar; serve warm with maple syrup for dipping.
Caitlin Bensel; Food Stylist: Torie Cox