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    French Toast Stuffed with Cream Cheese & Strawberry Jam

    Source of Recipe

    From "The Breakfast Bible" (Williams-Sonoma)

    Recipe Introduction

    Vary this elegant take on French toast with any of your favorite filling ingredients. Try apricot preserves and mascarpone, peanut butter and raspberry jam, or Nutella. Challah is a good choice for this dish because pockets can be easily cut into thick slices; a solid brioche or pain de mie would also work well.

    List of Ingredients

    ◦  6 ounces cream cheese, at room temperature
    ◦  ⅓ cup strawberry jam
    ◦  1 loaf challah
    ◦  5 large eggs
    ◦  1¼ cups whole milk
    ◦  1 teaspoon pure vanilla extract
    ◦  2 tablespoons unsalted butter
    ◦  Pure maple syrup, warmed, for serving

    Recipe

    In a small bowl, stir together the cream cheese and jam.

    Cut the challah into 6 slices, each about 2½ inches thick. Using a small, sharp knife, cut through the crust on one side of each bread slice to make a pocket, leaving a 1-inch border uncut. Using a small spoon, stuff the pockets with the cream cheese mixture.

    In a large bowl, whisk together the eggs, milk, and vanilla. In a large frying pan, melt 1 tablespoon of the butter over medium heat. Dip three of the stuffed bread slices into the egg mixture, coating both sides and letting the excess drip back into the bowl. Place the bread in the pan and cook, turning once, until golden brown, about 4 minutes per side. Transfer to a serving plate and keep warm. Melt the remaining 1 tablespoon butter in the pan and cook the remaining 3 stuffed bread slices. Serve with warm maple syrup.


    Serves 6

 

 

 


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