Thursday, April 2, 2009

Stuffed French Toast

Stuffed French Toast

Griddle Temperature: 350° F
2 Eggs
1/2 Cube Melted Butter
1 1/2 Cups of Milk
4 Teaspoons vanilla
1/4 Cup Sugar
2/3 Cup Flour
1/2 Teaspoon salt
2 Slices of Texas Style toast per person
1 Tablespoon of strawberry cream cheese per person (blueberry or raspberry, etc.)
1/2 Bag of frozen mixed berries
1 Tablespoon of cornstarch
2 Tablespoons of sugar divided
1 1/2 Cups heavy whipping cream
Sliced almonds

Mix ingredients from eggs to salt in blender to create your batter then pour into mixing bowl.
Put frozen mixed berries in pot, add sugar and corn starch and place on med high flame on stove top.
In mixing bowl pour in heavy whipping cream, add sugar, and mix with hand mixer on medium until peaks form. Add more sugar if needed.
Spread strawberry cream cheese between 2 pieces of bread. Cut diagonally. Dip each piece in the batter and fry on griddle that has been greased with melted butter. Fry until each side is browned.
Plate French toast and top with warmed mixed berries, fresh whipped cream and slivered almonds. YUMMY!

Use Texas Style bread because it's thick enough to soak up all the batter but won't get gooey.
Here are the preparation pictures... This is the bread with blueberry cream cheese on it. We tried raspberry and strawberry too. All of them tasted FABULOUS!

Here they are cooking on the griddle... you cut them in half and cook them on the top and bottom first and then you flip them on their side and cook the edges too. Makes them nice and crunchy all the way around.

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