Cream Cheese French Toast with Smoked Salmon A Raimo family recipe @Not Quite Nigella

Cream Cheese French Toast with Smoked Salmon

March 22, 2009 by Not Quite Nigella

This is my second recipe from my friend Kathy’s in law’s recipe book, the Raimo cookbook. For those of you that didn’t read the story on the cookbook, it’s a wonderful collection of Post War recipes, still relevant today, that a Mother collected and gave to her new daughter in law in order for her to keep her son well fed. To me, there were certain recipes that jumped out to me immediately and this was one of them being a French Toast fanatic. I had never heard of combining French Toast with cream cheese but the idea somehow seemed so logical.

The recipe below gives measures but it depends of course on the size and type of bread you are using. I had a round 23cms/9inch diameter roll so the 2 eggs covered 1.5 sandwiches which gave 1.5 servings but of course if you use a smaller loaf you may be able to get 3 or 4 sandwiches out of it. I served it to hubby for a lazy weekend brunch and he loved it. Adored it. In fact he asked for it for dinner too.

As for me, there was one clear partner to this- Smoked Salmon. It’s a natural partner for cream cheese. I’ve given Margaret Raimo’s original recipe as well as written it out, with a couple of hints. Just make sure that you have enough ingredients for the inevitable dinner requests later that day.

Cream Cheese French Toast with Smoked Salmon

Slices of bread (whatever bread takes your fancy)
2 eggs and 1/2 cup milk per person
pinch of salt
75g of cream cheese per person
Butter and oil for frying
3 slices of smoked salmon per person

1. Whisk eggs until beaten and then whisk milk and salt in and set aside. Heat frypan on medium.

2. Microwave cream cheese briefly to soften (about 20 seconds on medium depending on your microwave).

3. Spread cream cheese on one piece of bread and sandwich another piece of bread. Cut in half diagonally.

4. Heat a knob of butter and an equal amount of oil in the frypan so that it sizzles. Dip sandwich half in the egg mixture and fry. Turn over once it’s golden on one side and fry the other side.

Dipping in egg mixture

Frying

5. Serve with smoked salmon on the side.

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1. Carolyn | March 22, 2009 at 7:22 am | #

I love stuffed french toast. I used to make it with cream cheese and cherry jam. Who needs syrup with that. Never thought of the smoked salmon. Bet it was great. Wonder what it would be like with goat cheese?
2. Angela | March 22, 2009 at 8:13 am | #

Mmm… this looks great, Lorraine. Love the little smoked salmon rose—very pretty!

This would be great, I suspect, with a summer berry compote on the side…
3. Anita | March 22, 2009 at 8:14 am | #

I like this addition to french toast – it’s a great idea for bunch.
4. Barbara | March 22, 2009 at 8:56 am | #

I a big fan of stuffed french toast too. I like it with orange marmalade and mixed berries. But your looks much healthier.
5. Arwen from Hoglet K | March 22, 2009 at 9:17 am | #

Mmm, cream cheese filled french toast sounds great. Margaret Raimo’s dishes sound so tasty and filling.
6. SydneyGal | March 22, 2009 at 10:41 am | #

This looks very interesting. Would you use stale or fresh bread?
7. Cappucino | March 22, 2009 at 10:45 am | #

I just had breakfast, though I think I should go and have some of this!
8. sophie | March 22, 2009 at 11:04 am | #

I just got up and this is making my mouth water! Trying to decide now if I should stumble out of the house in search of cram cheese and (embarrasingly) bread.
9. deeba | March 22, 2009 at 11:22 am | #

Pretty much torture to see this yum stuff early in the morning…I’m coming over for breakfast!
10. Einna | March 22, 2009 at 11:38 am | #

This looks so yummy. I think I’m going to make this right now for brunch!!
11. rachel | March 22, 2009 at 1:39 pm | #

Looks lovely – I think I will ask for this for my Mother’s Day brunch today
12. Theresa | March 22, 2009 at 4:02 pm | #

This is inspired. Love it!
13. K | March 22, 2009 at 4:08 pm | #

I luuuuurve french toast! I usually just slab on heaps of butter in between the two slices of bread but cream cheese seems like a must try now LOL
14. Christie @ Fig & Cherry | March 22, 2009 at 4:19 pm | #

Love the presentation of the smoked salmon- reminds me of when I worked in the kitchen of a cafe – I rolled it the same way to serve with scrambled eggs!
15. yaelian | March 22, 2009 at 5:13 pm | #

Looks really yummy!
16. Lilia | March 22, 2009 at 5:44 pm | #

Hey, I love the capers, smoked salmon,cream cheese and white bread together. It is a great combination. I have this salted baby capers, but it don’t having the burst flavour like the one inside smoked salmon rolls from St. Honore. Did I buy a wrong capers? My friend told me to buy the one in a liquid brine or olive oil? Have you tried both salted and the one with brine or olive?
Love your idea of combination of these with french toast. Will try to make it soon.
17. Sophie | March 22, 2009 at 8:06 pm | #

I think this is a great idea to use these ingredients together!MMMMMMMMM…
18. FFichiban | March 22, 2009 at 9:32 pm | #

Yum simple and delish! Pretty salmon rose hee hee and yayy for adding avocado!
19. Not Quite Nigella | March 22, 2009 at 9:42 pm | #

Hi Carolyn-Sounds like a great combo and I love cherry jam! Mmm yes another great combo with goat’s cheese, I bet it tastes great!

Hi Angela-Thankyou! I didn’t know what to do with the smoked salmon so a rose seemed the most appropriate! Yes a berry compote would be great for a sweet version

Hi Anita-Thanks so much! I agree!

Hi Barbara-Yum marmalade and mixed berries sounds delicious!

Hi Arwen-They’re great recipes, I feel so lucky to have access to them!

Hi SydneyGal-I used bread that was a few days old although I probably wouldn’t bother making a fresh bread stale and then dunking it, I’d just dunk it!

Hi Cappucino-Hehe there’s always brunch or morning tea!

Hi sophie-Aww thankyou! Hehe if you do, I think it would be worth the trip!

Hi deeba-Sorry! Haha sure!

Hi Einna-Fantastic! I’d love to know what you think of it

Hi rachel-Greta idea, it always tastes better when someone else makes it!

Hi Theresa-It’s a great idea and recipe!

Hi K-Ahh I’ve never made it with butter in between but I have to say I’m huge fan of the cream cheese between them!

Hi Christie-Ah great minds think alike!

Hi yaelian-Thankyou so much!

Hi Lilia- Do you mean the ones packed in salt? The ones in brine definitely have that “bursting” sensation so I’d try those

Hi Sophie-Thankyou! I can’t believe I’ve never seen this before!

Hi Ffichiban-Thanks! I was amazed that the rose was so easy to do. Probably from all that fondant rolling I’ve done
20. Simon | March 22, 2009 at 9:57 pm | #

Oh, cool! Another recipe from that cookbook

Looks like another must try dish. So simple too!
21. grace | March 23, 2009 at 2:53 am | #

you know what? i don’t think i’ve ever had a savory french toast. i always douse it in syrup or fruit. thanks for sharing this, lorraine!
22. Sara | March 23, 2009 at 2:57 am | #

This looks so delicious and unique! I love how you turned the salmon into flower shapes, I need to learn to do that.
23. anna | March 23, 2009 at 3:07 am | #

Hmm, I’ve stuffed French toast with a cream cheese and jam mixture before, thought retrospectively it would definitely have been easier just to sandwich them together like this! In my defense I didn’t even have a recipe and it was quite a while ago…
24. Y | March 23, 2009 at 7:49 am | #

Stuffed french toast – I’ve always loved the idea, though I’ve never tried it before. This one looks great!
25. reddoorread | March 23, 2009 at 11:05 am | #

i love breakfast food. i’m going to make this…hmm any recipe that adds cheese gets a big gold star from me.
26. Reemski | March 23, 2009 at 11:22 am | #

Why is it that all my comments are always along the lines of : omigod, yum!
27. Einna | March 23, 2009 at 12:07 pm | #

Lorraine,

I’m back with my review of this. This was so easy! Whipped it up in 10 mins. It was yummmmm. I think it might be better with sourdough? Or a crustier bread.

Thanks for sharing the recipe. I will defly be adding this to my at home brunch menu from now on!
28. Not Quite Nigella | March 23, 2009 at 9:22 pm | #

Hi Simon-Yup indeedy So far 2 out of 2 have been fabulous! It’s so simple but so good for a quick dinner, lunch or breakfast.

Hi- grace-Me too although I like a bit of bacon with it too but this one is completely savoury!

Hi Sara-Thanks! t’s really easy, just fold each slice around each other, like a fondant flower!

Hi anna-I think cream cheese and jam would be divine, like a cheese and cherry strudel. I never thought of doing it like this either

Hi Y-It’s so easy and great!

Hi reddoorread-Hehe yes it’s always a good addition to anything!

Hi Reemski-Haha it’s better than if it were the opposite!

Hi Einna-Great! I think you could definitely experiment with breads, brioche would be nice too or even an onion bread? You’re welcome, so glad that you liked it and found it easy
29. Cakelaw | March 24, 2009 at 2:32 pm | #

Your French toast looks great – but the salmon rose has my heart
30. Not Quite Nigella | March 24, 2009 at 7:29 pm | #

Hi Cakelaw-Hehe thanks! It was easy-like making a fondant rose
31. maris | March 28, 2009 at 2:54 pm | #

Seems like the perfect combinaion of aalty and sweet in one meal!
32. yc | June 17, 2009 at 8:30 am | #

i love the salmon rose, can u tell us how to make it. i am sure the salmon has to be cut a certain way, correct?
33. Not Quite Nigella | June 17, 2009 at 9:33 pm | #

Hi maris-hehe thanks! It was actually!

Hi yc-It was easy, I just took the pieces (the smallest ones) and then wrapped them around each other. Much like the same way I make a fondant rose or fondant flower.
34. Beau | October 26, 2009 at 12:26 pm | #

Pretty,,,clean and healthy,,,,,lovely. Thank you.
35. Jenny Dooley | February 6, 2010 at 12:51 pm | #

Beautiful, mouthwatering!