Haydon Street Inn

321 Haydon Street , Healdsburg, CA 95448-4411 Stati Uniti d'America


  • Filling:
  • 12 oz container of cream cheese
  • 1/2 cup of sugar
  • orange zest from 1 orange
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 egg yolk
  • 1/2 cup dry cranberries
  • 1/2 cup diced dried apricots
  • Batter:
  • 12 lg eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • juice from 1/2 lemon
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 loaf French bread


  1. Combine cream cheese, egg yolk and vanilla in a bowl and whip using hand beater for about 5 min.
  2. Add additional ingredients holding back dried fruit
  3. and whip for another 5 min.
  4. Fold in dried fruit and set in refrigerator to cool before use.
  5. Slice French bread in desired thickness,
  6. although no thinner than 1 1/2 inch.
  7. Using a sharp paring knife, slice a small hole on the side of bread slice,
  8. and cut a pocket inside of the bread (for filling).
  9. Try not to cut all the way through your slice of bread.
  10. Set aside.
  11. Combine all ingredients for the batter and whip on high speed using hand blender until very smooth.
  12. Dip the bread slices in the batter being sure to saturate them thoroughly,
  13. then brown them on both sides using nonstick skillet or griddle on med high.
  14. Be sure to spray your griddle with a non-stick spray before browning. Do not cook fully at this point.
  15. It will be very soft inside.
  16. Set on a cookie tray to cool.
  17. After they are cool, put your filling in a pastry bag and use that to stuff your french toast
  18. (you can also use a zip lock bag and cut off a corner and use like a pastry bag), into the small pocket that you cut on the side of the bread.
  19. Bake at 350 for 25 minutes and serve immediately.
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