Monday, November 26, 2007

Recipe: Stuffed French Toast

Yes, I realize there was no recipe last week. I was a bit busy with the turkey thing. Plus, with the toothache, eating has not been the joy I usually want it to be.

The plumbers visited this morning, having waited until such a time as the $300 fee we incurred would not amount to three times that on the holiday weekend. The clog is gone, Alleluia!

For today's recipe, I found this in this catalog. They have lots of recipes on the site. While I usually stick with pancakes or waffles for the big Sunday breakfasts, this might need to make an appearance.

Stuffed French Toast
  • 8 slices country bread, each 1 inch thick
  • 1/2 cup apricot preserves
  • 1/2 cup ricotta cheese
  • 1 1/2 cups milk
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon Kosher salt
  • zest of 1 orange, finely grated
  • softened butter for cooking, plus more for serving
  • powdered sugar for serving
Cut a pocket into one side of each slice of bread, leaving the other sides of the bread intact. In each pocket, spoon 2 heaping teaspoons of preserves and 2 teaspoons of ricotta. Press the bread back together to encase the filling. Set aside.

Preheat an electric skillet to 350 F, according to manufacturer's instructions.

In a shallow, medium-sized bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, salt and orange zest until combined. Dip each bread slice into the custard and turn over to thoroughly soak each side. Remove from the custard and let the excess drip back into the bowl. Place bread slices on a plate and set aside. Repeat with the remaining slices.

Brush the surface of the electric skillet with softened butter. Arrange the soaked bread slices onto the surface of the electric skillet and cook until golden brown and crispy, 3 to 4 minutes each side. Sprinkle with powdered sugar and serve immediately. Don't forget the butter!

Makes 4 to 6 servings.

4 comments:

Anna van Schurman said...

I've had stuffed French toast. It is hands down the most disgusting thing I have ever eaten. And I have been down some bizarre gastronomic roads. Don't do it.

Mary Witzl said...

I LOVE French toast and this recipe sounds great. Plus, it has another huge virtue: it uses up stale bread, of which we happen to have job lots. Sadly, my husband and children agree with Anna and the stale bread has to be made into stuffing. Tragic, really.

Archivalist said...

Hm. Stuffing (with chestnuts and sausage = AWESOME) or French Toast. Hm....Both?

Anonymous said...

Sounds good! Sorry to hear you're still having tooth troubles--good to hear the clog's gone. We got our water main leak fixed Friday. Now if only the car idiot would finish diagnosing my transmission problem (he's only had it a full week now! Grrr! I know where I'd like to stuff some French toast about now!)