Cherry Cheesecake Stuffed French Toast and Lextravaganza
So what do you have planned this Saturday night? It’s the night before Easter, i’m willing to bet not many people have a lot of plans.
But that’s where i’m here to change that. I got word of an epic event going down at the Spider House Ballroom.
This is just the second in a series of monthly events that will be happening here at Spider House Cafe, featuring an artist and food pairing.
Food and cheese.
But you must hurry to get your tickets, because it will sell out fast! Go here.
When I heard about this event I was psyched. I love the Spiderhouse Cafe. My brother first told me of this little hole in the wall hangout and I fell in love the first time I went. The atmosphere really makes it all, just sitting and enjoying a cup of coffee is pleasant enough.
And don’t get me started about Antonelli’s cheese shop. If you’ve never been, go.
I’m being completely serious this place is a foodie heaven. A giant display of a bunch of different cheeses you may or may not have heard of. They even let you try samples of anything you like, and help you figure out what you’ll love the most.
Everyone their is very knowledgeable and helpful, you won’t leave empty handed or disappointed ever.
And Lex Land? She’s amazing. Just go check out her music on her page and fall in love.
Trust me, you wont regret going to Lextravaganza.
Anyway, here’s another recipe that would be perfect for Easter breakfast/brunch. While you might not think cherries for Easter, this recipe is very easily interchangeable. Use strawberry, blueberry, pineapple, whatever jam/jelly you like in the filling! The possibilities are endless!
Cherry Cheesecake Stuffed French Toast
(Recipe by Sarah Eats Austin)
6 slices of raisin challah bread
4 oz cream cheese, room temperature
1 1/2 tbls cherry preserves
1 tsp orange marmalade
1/4 cup heavy cream
1 tsp vanilla
pinch of salt
1 tbls oil of your choice
Powdered sugar for garnish
Whip cream for garnish
In a small bowl combine cream cheese, cherry preserves and orange marmalade and stir to combine. Set aside.
In a pie plate or dish beat your eggs together, add cream vanilla and salt, and stir to combine.
Heat the oil over medium heat in a frying pan or skillet. Meanwhile spread 1/3 of the cream cheese mixture over one slice of bread and sandwhich with another piece. Repeat with the remaining bread and cream cheese mixture.
Dip one of the sandwhiches in the egg bath, flipping to completely coat and place on the skillet. Cook until it’s golden brown on one side and flip to cook the other side.
If the bread is thick set it on it’s side to cook the edges.
Place on a plate, sprinkle with powdered sugar and whip cream and serve!