Stuffed French Toast

There’s no mess with this easy-to-eat treat (unless you let a photographer make it)—the toppings are inside.
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There’s no mess with this easy-to-eat treat (unless you let a photographer make it)—the toppings are inside.
stuffed french toast

photo: Andrew Bydlon

The premade pockets will keep up to four days. Makes 2 servings

Ingredients

4 two-inch-wide slices of French or Italian bread

4 Tbsp jam

4 Tbsp peanut butter

1/4 cup freeze-dried eggs

2 Tbsp canola oil

Instructions

AT HOME ➞ Cut partway through each slice of bread so it can open like a book. Gently open the bread and scoop a tablespoonful each of peanut butter and jam into the pocket. Gently press to seal. Wrap each stuffed pocket in foil or plastic wrap.

IN CAMP ➞ Mix powdered eggs with 2⁄3 cup water until well blended. Heat oil in a nonstick pan over a low-medium flame. Unwrap stuffed pockets and carefully dip each one in egg to coat, then fry on each side until golden. Set each piece on paper towel to absorb oil.

VARIATIONS ➞ Top with cinnamon or experiment with fillings such as Nutella, cream cheese, or almond butter.