Monday, January 21, 2013

French Toast for an American President.

THIS is not what I mean by French toast.


 …although that IS a fine addition to the breakfast I got ready as we watched our 44th president being sworn in.

This is a pretty easily put together dish of stuffed French Toast. Gilt Taste has a wonderful idea of toasting the bread a bit first. And they’re right on the mark about using oil with the butter to get the bread fried crisply without it being sodden.

Use any bread you wish. I was trying to healthify this (just a smidge) by using pieces of whole wheat bread. Thick slices of brioche could only make it better…just don’t tell Michelle.



Stuffed French Toast

Printable recipe here.

4 slices whole wheat bread
2 eggs
3 tbls. milk
½ cup or 4 oz. cream cheese, at room temperature (whipped is fine, but use full fat)
2 tbls. sugar
1/8 tsp. vanilla
2 spoonfuls of cherry jam
1 tbl. peanut or vegetable oil
1 tbl. unsalted butter
Optional for garnish:
Chopped sugared pecans, raspberries

Toast the bread lightly and set aside.

Beat eggs with milk.

Using a fork, beat cream cheese with sugar and vanilla. Spread half the cheese mixture on one piece of the toasted bread. Place a spoonful of cherry jam in the middle. Top with another piece of toast. Repeat with other half of cream cheese mixture and jam on the remaining bread.

Heat one tablespoonful of peanut or vegetable oil in a frying pan over medium heat. (Use an 8 inch one and fry each stack separately or use a 10 inch frying pan and cook them at the same time. You may need more oil and butter for the second one.) Add butter and let it foam. Remove pan from heat for a second while you dip the French toast in the egg.

Quickly dip each sandwich in the egg mixture. Don’t let it sit in the beaten egg, but do dip each one twice. Return pan to heat and carefully place stuffed French toast in pan. Cook first side until beautifully browned about 2 minutes. Turn carefully and turn down heat a squidge. Cook until second side is browned.

Place on plate. Garnish with sugared nuts and raspberries if desired. Serve with warm syrup. 


 

4 comments:

The Short (dis)Order Cook said...

I keep getting hung up on the brioche idea. I figure if I'm going to eat French toast,I'm going to REALLY eat French toast. :-). Michelle would not approve, nor would my Lean Eating coach, Le sigh. This takes me back to many pleasant memories of bed and breakfasts.

I like your other definition of French toast as well! Why not do both for brunch?

Sue said...

Hey Rach,
Happy Inauguration Day!

Frankly if I had had some better bread in the house, I would have used it. But the point is that EVEN with meager bread, this recipe is great!

I agree that Veuve Cliquot goes with everything!

Tom said...

I wish Cy and I had had some of the French toast before we headed out to the mall to see the festivities. We were definitely hungry when it was over!

Sue said...

Tom,
You were probably hungry, thirsty, freezing and exhausted, but how exciting! Could you hold out until the parade? Did you see Joe shaking every hand in DC?