Thursday, July 2, 2009

Pan PurBri: Stuffed with hugs and made with lotsa love

By Joanna P. DelBuono

French toast or Pan Purdue, (lost bread, because it uses day-old bread), with fruit compote and turkey breakfast sausages is a favorite Sunday breakfast/brunch in our house.

I have made it with good old fashioned white bread, rolls, bagels and even Italian bread. But recently I tried a new twist on an old favorite, Stuffed Raisin Cinnamon French toast or Pan PurBri.

A while ago we enjoyed something similar at a holiday brunch held at Cousin Pat’s house. She made the stuffed French toast, but made it in the oven, on the order of a stuffed bread pudding.

Since my family likes breakfast quick I decided to cook it on the stove, sauteeing with a little bit of butter and canola oil. It was a hit.I’ve named it Pan PurBri in honor of my daughter, who loves French toast almost as much as she loves me, well almost as much as me.

You can also substitute the cream cheese with peanut butter, add jelly, or use marscapone cheese for an Italian flair. Which ever you try, bake it- sautee it- Just make sure to Mangiare Bene!


Stuffed Pan PurBri
3 large eggs
1/4 cup of milk (heavy cream if you dare)
1 tsp of cinnamon
1/2 tsp of salt
1/2 tsp of good vanilla
8 slices of cinnamon raisin bread
1/2 package of cream cheese


Mix the first five ingredients in a deep bowl, beating the eggs well.

Divide the cream cheese between the eight slices of cinnamon raisin bread, liberally spreading each side, make into sandwiches. Dunk each sandwich into the custard mixture until the mixture is well absorbed by the bread, about 2 minutes.

Sauté in a big skillet with butter and oil until golden brown and delicious.

Fruit compote

1 qrt strawberries
1 bunch grapes
1 pint blueberries
1/4 cup of orange juice
1 tablespoon of sugar

Clean and slice the fruit into bite sized pieces. Add the OJ and sugar mix well and let sit in the chiller until well macerated (about 1 hour).

Turkey breakfast sausages - follow the instructions on the box. Serves four.

Sprinkle the dish with powdered sugar for presentation.

I’m always open to new dishes, so drop me a line at


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