Almost Famous French Toast on the Blackstone Camping Griddle

Jeremy is cooking at Camp Griddlemore, building his almost famous French toast with toasted cinnamon raisin bread, a thin layer of cream cheese, and a buttery mix of walnuts, pecans, and cranberries. Low and slow on the griddle for a hearty breakfast that smells amazing and tastes even better.

Almost Famous French Toast: https://blackstoneproducts.com/blogs/recipes/stuffed-french-toast-3

Ingredients
Cinnamon raisin bread
2 Tbsp Butter
Eggs (1 per every 2 slices of bread)
Coffee cake creamer (or use milk with a dash of cinnamon)
Walnuts
Pecans
Dried cranberries
Cream cheese
Cinnamon
Maple syrup

Directions
1. Melt a quarter stick of butter in a skillet over low heat. Add the walnuts, pecans, dried cranberries, and a sprinkle of cinnamon.
2. Toast the mixture gently for about five minutes, stirring often until the nuts are fragrant. Remove from heat and set aside.
3. Lightly toast the insides of two slices of cinnamon raisin bread.
4. Spread a thin layer of cream cheese on both toasted sides of the bread.
5. Spoon the nut and cranberry mixture onto one slice, then place the second slice on top with the cream cheese side facing in to make a stuffed sandwich.
6. In a bowl, whisk together one egg for every two slices of bread. Add coffee cake creamer, or use milk with a bit of cinnamon, and mix until smooth.
7. Dip the stuffed sandwich into the egg mixture, coating both sides evenly. Place the sandwich on a buttered griddle or skillet over low heat.
8. Cook slowly so the inside warms through while the outside becomes golden brown. Flip carefully and cook the other side until evenly browned.
9. Remove from the griddle, drizzle with maple syrup, and enjoy your warm, sweet, and nutty stuffed French toast!

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