But I decided to do it up right and stuff it with cream cheese and jam and knowing that would be so sweet, I decided to attempt to make a savory nutty syrup.
I had a cocktail sourdough loaf in my freezer and thawed it out.
For the egg mixture, I used two eggs, 1 Tbsp of milk and a dash of cinnamon and vanilla.
I put enough cream cheese on the square to just to cover the bread. Gobbing it on will cause a mess in your pan when you are cooking it because cream cheese gets runny when warm. (lesson learned!)
Then, I put a piece of non-cream cheesed bread on top and pushed down lightly to stick it together. Dunk the sandwich in the egg mixture and let it sit a little to absorb the egg.
Once hot, I added the mini stuffed French toasts to the pan and cooked until lightly brown on both sides.
For the syrup, I followed a basic recipe of brown sugar, white sugar and water.
But to "jazz it up" I added some salted chopped pistachios and extra salt. I could have more salt or some stout beer instead of water cook down but it was 9 am and didn't want to have to drink the extra beer or have it go to waste. I'll try that next time.