Saturday, November 26, 2011
fruit filled french toast
I have been promising J I would make him some more stuffed french toast for the last couple of weeks. School, work, the ever-present mountain of laundry rising up out of the hamper in the corner... somehow, getting up and making breakfast on the weekends get lost under the covers.
This time I was making good on my promise. And boy was it good...
You can use whatever fruit you like for the filling. If it slices well like bananas or pears then they can go right in, as is. For berries, they should be macerated first.
I just so happened to have some extra cream cheese frosting leftover from cupcakes I made for class earlier in the week. Thanks for the recipe, La. The cream cheese frosting was actually J's idea. And for topping I chopped up craisins and pumpkin seeds and had 2 varieties. The Joy of Cooking strikes again!
Cream Cheese Frosting: (makes 2 cups)
8 oz cold cream cheese
5 Tbsp soft, unsalted butter
2 tsp vanilla
2-4 cups confectioner's sugar (I didn't use as much as Rombauer calls for because I wanted the flavour of the cream cheese to be more present. Plus I don't like having things too sweet. This is going on cupcakes and french toast after all...)
Step one: Beat together vanilla, butter, and cream cheese.
Step two: Sift in sugar in batches.
Step three: Stir, stir, stir! Or if you are lucky and have an electric mixer or food processor... well then... that's just a lot easier, isn't it?
For french toast: (this is for two, multiply as needed)
4 slices of bread (I like challah or sliced country loaves)
Arrange your bread slices like butterflies and spread 1 Tbsp of cream cheese frosting on each facing slice.
Layer banana slices so that they rest overlapping but still inside the edge of the crust.
How to macerate berries:
Rinse and dry raspberries... or blackberries, or blueberries (you get the idea.)
Place in a bowl.
Mash for 10 seconds or until the once-berries are now kind of in between recognizable fruit and jam.
Squeeze about 2 tsp of juice from a lemon. See this post for a tip on a quick, easy, clean way to juice a lemon without any fancy gadgets.
Sprinkle 1-2 Tbsp of fine or superfine sugar. Mix together and check for balance of sweetness, acidity, and berry flavour.
Let stand briefly before spreading over the already existing layer of cream cheese on one side of the butterflied bread.
In a medium sized flat-bottom dish, prepare a mixture of 3 eggs, salt, cinnamon, and a splash of milk and stir vigorously with a fork.
After closing each sandwich, press firmly together before placing the bread in the egg mixture.
Wait for the bread to soak up the egg before flipping and repeating the soak up time.
Prepare a large non-stick pan, melting about 1 Tbsp of butter over medium heat until sizzling.
Transfer bread from egg dish to hot pan. Fry on both sides until golden and no longer releasing egg when poked with a spatula.
J and I wanted to try 2 different kinds of filling so when it was ready to come out of the pan I quickly cut each one in half and served up combo plates. They were quickly doused in maple syrup and whipped cream and gobbled down with indulgent glee.
Now I ask you, if pizza is a vegetable, is raspberry and cream cheese filled french toast a serving of dairy and of fruit?