You know when you make cream puffs, and end up with more pastry cream than you know what to do with? Yeah, us too. One day I just decided that it would be just wonderful dolloped in between two slabs of french toast. Oh, the possibilities...
Vanilla Pastry Cream Stuffed French Toast
- Two slices of challah bread
- 1 egg
- Splash of heavy cream
- 1/2 tsp vanilla extract
- 1/2 Tbs cinnamon
- 1/2 cup leftover vanilla pastry cream
Set the pastry cream out of the fridge so it can begin to reach room temperature.
Whisk together the egg, heavy cream, vanilla extract, and cinnamon. Soak both slices of bread in the mixture until both sides are coated. Heat up a skillet and place both slices of bread in the pan. Flip to the other side when browned. Remove from pan when both sides are browned. Dollop the pastry cream in between the french toast. Maple syrup optional!