Gulab Jamun Stuffed French Toast

Goodness, it has been some time since I have posted a new recipe for you all.

I needed a break.

The start of the pandemic started off with a high. All this time to myself, all this time at home, all this time to recipe concoct …. and eat. I started off the first quarantine month with 6 recipes! Which is unlike any of the other months, since I started this blog. All that extra time meant more time to work on my blog.

And then … things felt hard. Everything felt hard. Decisions felt hard. Getting out of the house felt hard.

The pandemic started to take a toll on me. I felt depleted and tired. And I knew I needed a break. I felt like I had lost my mojo when it came to blogging. Maybe it was a combination of everything. From the pandemic to running on empty which got to me. I felt my creativity had been snatched from me and ideas forever gone.

So I gave myself a break. Instead of pushing myself, I decided to excercise patience. With so much going on, I figured it was best to be patient with myself. Hoping in time, creativity and ideas would return to me.

and …

Here it is: that first recipe after the break! I hope you guys enjoy this recipe, because it’s symbolic to me. It symbolizes: patience.

And trust me .. you are going to want to savor each and every bite of this rich recipe!

Gulab Jamun Stuffed French Toast

Prep Time 15 minutes

Cook Time 5 minutes

Ingredients

• 1 8 oz cream cheese
• 1 cup powdered sugar + 2 tbsps
• 2 tsps rose water + 1 tsp rose water used in two separate steps
• 1/4 tsp cardamom powder
• 1/2 cup milk + 1 tbsp used in two separate steps
• 3 tsps liquid from Gulab Jamun can
• 1 17.6 oz sliced brioche loaf I used Trader Joe's Sliced French Brioche
• 1 Bikaji Gulab Jamun can
• 2 Eggs
• 1/2 tbsp butter; or margarine or cooking spray of choice

Serve with

• Powdered sugar
• Strawberries
• Maple syrup

Instructions

1. In a stand mixer (or using a hand mixer), beat room temperature cream cheese until smooth and creamy. Add in powdered sugar and beat until incorporated. Add in 2 tsps of rose water, 1/4 tsp cardamom powder, 1 tbsp of milk and 3 tsps of liquid syrup from the gulab jamun can. Beat on low until all ingredients are incorporated and the mixture is smooth and creamy. The consistency will be that of a spread. Not too thick and not too fluid. If your mixture is too fluid, add some powdered sugar in 1 tbsp at a time to thicken it up.
2. Next assemble the French toast. Take a slice of brioche bread, spread some of the cream cheese mixture on it (like you would mayo on a sandwich), take a piece or two of gulab jamun(s) and cut it in thin pieces and put over the cream cheese mixture. Top with another slice of brioche, creating a sandwich. Repeat until desired amount.

3. In a shallow plate or bowl, combine eggs, 1/2 cup milk and 1 tsp rosewater. Light beat with a fork until incorporated.

4. Place a 1/2 tbsp of butter or margarine on a pan on low heat.
5. Dip each brioche sandwich into the egg mixture, make sure to evenly coat both sides.
6. Place on frying pan and bake for 2-3 minutes on each side, until golden brown.

7. Sprinkle powdered sugar on top, top with sliced strawberries and drizzle maple syrup over top.

Recipe Notes

• Click here for the can of Gulab Jamun’s I used. You can find this at your local Indian grocery store. 
• You can refrigerate the cream cheese mixture and make french toast as you go through out the week. 
• The measurements in this recipe should make about 4-5 stuffed french toasts, you may have some left over gulab jamuns from the can depending on how many you use & garnish with.