In article >, Andy > wrote:

> As seen on TV stuffed French toast.
>
> "Everyday Cooking."
>
> A stuffed French toast.
>
> I don't like the method of using thick sliced bread and then making a pocket
> and stuffing a tiny bit of whatever in it. That creates an oddball bulge that
> won't cook evenly in the pan.
>
> I make ordinary French toast, then after the first flip, add two slices of
> cheese to one done side. When both sides are done I flip the other toasted
> slice on top of the cheese'd one. It'll melt very well, beyond the melt it
> has already.
>
> Then plate and spread the topside with pesto or guacamole (I made one of
> each), and serve.

I am not a fan of French toast at all, but whenever I am in Las Vegas
with a particular friend, he insists we eat breakfast at least once at
Kahunaville, which is in the Treasure Island casino.

They have a French toast dish, unlike any other I have seen. The chef
takes two thick slices of bread and batters them. He forms them together
and they stick due to the batter, then he stuffs the bread with some
sort of cream cheese mixture, closes the pocket and deep fries it. This
is served with whipped cream on top and some berries and powdered sugar.
Just looking at that concoction makes my arteries harden, but my friend
is on cloud nine when he eats it.