Post by darkhaven80 on Dec 5, 2007 16:17:26 GMT -5
Cream Cheese-Stuffed French Toast
Topped with fresh seasonal berry coulis
This delicious recipe is from www.nolafoodie.com/2006.06.01_arch.html
Makes three to four pieces of stuffed French toast.
Ingredients
6 to 8 slices of bread, dried
3 Eggs (beaten)
Cinnamon
Brown Sugar
Butter
Vegetable Oil
French Toast Stuffing:
1 package Philadelphia cream cheese (8 oz.)
Honey
Brown Sugar
Powdered White Sugar
Cinnamon
For stuffing, combine all ingredients together in a bowl and mix with a large spoon. Add each ingredient to taste.
To make the stuffed French toast, spread the stuffing mixture between two slices of dried (or stale) sliced bread, just as if you were making a peanut butter sandwich. Repeat until all of the mixture is used, for a total of three or four “sandwiches.” The thicker the bread, the better off you are with the stuffing. However, I have made it before with regular white sliced bread, but recently used the Sweet Buttermilk bread from Pepperidge Farm.
On a plate with slanted edges, make the French toast egg-wash by combining eggs, cinnamon and brown sugar.
In a non-stick fry pan, heat vegetable oil and butter. Place the first French toast sandwich face down in the egg-wash for several seconds, then turn over to coat the second side. Then place it in the heated pan to cook, this may take several minutes per side. Make sure to keep the heat on medium, as a high heat can burn the butter. Cook the French toast until it is golden brown. Remove and let it drain on paper towels.
For plating, slice the French Toast diagonally, then dust with powdered sugar and top with seasonal berries or the seasonal berry coulis.
Fresh seasonal berry coulis:
1 pint of berries (strawberries, blueberries or raspberries)
2 tbsp White Sugar
Juice of 1 Lemon
Heat a small saucepan and add berries, 2 tbsp of white sugar and squeeze in the juice of one lemon; stir all ingredients together. The berries will cook down and render juices that will combine with the sugar to make a thick sauce. Add extra lemon juice if necessary. Continue to cook until your sauce is to its desired consistency, the longer it cooks, fewer whole berries will be present; 10 minutes should be adequate.
Topped with fresh seasonal berry coulis
This delicious recipe is from www.nolafoodie.com/2006.06.01_arch.html
Makes three to four pieces of stuffed French toast.
Ingredients
6 to 8 slices of bread, dried
3 Eggs (beaten)
Cinnamon
Brown Sugar
Butter
Vegetable Oil
French Toast Stuffing:
1 package Philadelphia cream cheese (8 oz.)
Honey
Brown Sugar
Powdered White Sugar
Cinnamon
For stuffing, combine all ingredients together in a bowl and mix with a large spoon. Add each ingredient to taste.
To make the stuffed French toast, spread the stuffing mixture between two slices of dried (or stale) sliced bread, just as if you were making a peanut butter sandwich. Repeat until all of the mixture is used, for a total of three or four “sandwiches.” The thicker the bread, the better off you are with the stuffing. However, I have made it before with regular white sliced bread, but recently used the Sweet Buttermilk bread from Pepperidge Farm.
On a plate with slanted edges, make the French toast egg-wash by combining eggs, cinnamon and brown sugar.
In a non-stick fry pan, heat vegetable oil and butter. Place the first French toast sandwich face down in the egg-wash for several seconds, then turn over to coat the second side. Then place it in the heated pan to cook, this may take several minutes per side. Make sure to keep the heat on medium, as a high heat can burn the butter. Cook the French toast until it is golden brown. Remove and let it drain on paper towels.
For plating, slice the French Toast diagonally, then dust with powdered sugar and top with seasonal berries or the seasonal berry coulis.
Fresh seasonal berry coulis:
1 pint of berries (strawberries, blueberries or raspberries)
2 tbsp White Sugar
Juice of 1 Lemon
Heat a small saucepan and add berries, 2 tbsp of white sugar and squeeze in the juice of one lemon; stir all ingredients together. The berries will cook down and render juices that will combine with the sugar to make a thick sauce. Add extra lemon juice if necessary. Continue to cook until your sauce is to its desired consistency, the longer it cooks, fewer whole berries will be present; 10 minutes should be adequate.