French ToastWhen  I visited Cabo San Lucas , I stayed at a lovely bed and breakfast called The Bungalows.  Each morning, Eric, the inn-keeper , would whip up a scrumptuous meal to help kickstart the day of exploring the beautiful Mexican town.  One of my favorites was the French toast with a cream cheese and pecan filling.  Eric happily shared the recipe with me, and even revealed his secret: “Use a lot of butter.  And when you think you’ve got too much butter in the pan, add a little more.”  So there you have it.  So simple and pure, butter really does make everything taste better!  When I got home from Cabo I made the French toast and followed Eric’s wise words of wisdom.  What resulted was a bit of French toast nirvana in every bite.

 The Bungalows French Toast 

6 slices of white bread, crusts cut off

2 eggs plus 2 egg whites–beat together


1/4 cup sugar plus 1 tablespoon pumpkin spice or cinnamon

3 tablespoons softened cream cheese

1/4 cup chopped pecans or walnuts

1. Heat a frying pan or skillet with 2 tablespoons butter

2.  Dip the bread into the egg batter, coating all sides.  Once coated, place the slices of bread onto the skillet and allow to brown on each side. Place these prepared slices on a large plate and sprinkle the sugar/pumpkin spice or cinnamon mixture on all sides of the french toast.  Place this back onto the skillet with another pat of butter to just brown slightly; continue this until you have used up all the slices of bread.

3.  Combine the cream cheese with the pecans; spread this mixture onto 3 slices of the french toast and top with another slice so that you end up with 3 french toast sandwiches.  Sprinkle again with the sugar mixture, slice in half if you wish and eat with maple syrup.