Food Find: Philadelphia Ready-To-Eat Cheesecake Filling
The tub of ready-to-eat cheesecake filling was intriguing and the urge to eat it a spoonful at a time, here and there, actually not that great. I bought it not because I planned to dump it all into a graham-cracker crumb crust and serve it -- it's obvious primary intended use. No, I was thinking about other things I could use it for. Inspired by Bob Evans or IHOP or another of those breakfast-all-day chains, my first application was stuffed french toast. This recipe is easy enough to make for Sunday breakfast and still get to church; it'll only look and taste like you made a big fuss. Plus it's a simple way to make an everyday day extraordinary. Take one day-old loaf of braided challah (Jewish egg bread...see side note below) and sliced it into pieces at least 1-inch thick. I probably had 8-10 slices. Beat 4 or 5 eggs in a glass pie plate with a splash of milk. Dip the bread slices one at a time in the egg batter and fry them on a hot nonstick griddle. To assemble the stuff...