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Li'l Stuffed French Toasts

Source of Recipe

From "Tiny Food Party!" by Teri Lyn Fisher


Recipe Introduction

"French toast is made even more irresistible thanks to a lovely blueberries-and-cream filling. The crumbly cornflake-macadamia nut coating adds a sweet flavor and light and crunchy texture to these tiny stuffed treats."

List of Ingredients

Creamy Berry Filling:
â—¦ 4 ounces mascarpone or cream cheese, softened
â—¦ 2 tablespoons blueberry jam
â—¦ 1 teaspoon cinnamon, divided

Toasts:
â—¦ 6 slices sourdough bread, crusts removed
â—¦ 3 eggs, lightly beaten
â—¦ ¼ cup milk
â—¦ Zest and juice of one orange
â—¦ 1 teaspoon vanilla extract
â—¦ 1 cup cornflakes
â—¦ ½ cup macadamia nuts
â—¦ 3 tablespoons butter

â—¦ 1 cup pure maple syrup, for dipping
â—¦ 24 cocktail picks


Recipe

Place cheese, jam, and ½ teaspoon of the cinnamon in a small bowl and stir to combine. Spread mixture over three of the bread slices and top with remaining slices. Cut each sandwich into eight small triangles.

In a small shallow dish, whisk together eggs, milk, orange zest and juice, vanilla, and the remaining ½ teaspoon cinnamon. Place cornflakes and macadamia nuts in the bowl of a food processor and process to a coarse meal; pour into another shallow dish. Dunk each bread triangle into egg mixture, let soak for 1 minute, flip, and let soak for 1 minute, flip, and let soak for an additional 30 seconds. Dredge triangles in cornflake mixture until fully coated.

Melt butter in a skillet over medium heat.
Add half the triangles and let them brown and crisp, about 3 minutes. Flip and cook 3 minutes more. Remove from heat and cook the second batch. Serve warm with cocktail picks and maple syrup for dipping.

Makes 24