Fruit Stuffed French Toast |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This delicious, easy to make recipe is an adaptation to an original recipe found in MOOSEWOOD RESTAURANT COOKS AT HOME I bake it off to crisp up the outside and heat up the filling. BE CAREFUL NOT TO OVERBAKE! Ingredients:
4 slices challah, about 1 inch thick (you can use italian or french if you'd like) |
4 tablespoons fruit spread, of your choice |
4 tablespoons mascarpone cheese or 4 tablespoons ricotta cheese |
2 large eggs, beaten lightly |
1/2 cup milk |
1 teaspoon pure vanilla extract |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg (freshly ground, if possible) |
2 teaspoons butter |
2 teaspoons vegetable oil |
Directions:
1. Pre-heat oven to 350 degrees F.
2. Cut a pocket in each slice of bread by using a serrated knife to cut to about a half inch of the sides& bottom of each slice.
3. Mix together the fruit spread& cheese& fill pockets with a tbsp of the fruit/cheese mixture each.
4. Mix the eggs, milk, vanilla, cinnamon& nutmeg together in a bowl or baking pan large enough to hold all the slices in a single layer.
5. Soak the slices on one side for a few minutes, repeat once with the other side.
6. Heat a large fry pan on med/low heat and add 1 tsp each of the butter& oil.
7. Cook the bread two at a time for approx. 5-7 minutes; turn the slices a number of times until both sides are evenly browned.
8. Place on baking sheet in oven for 2-3 minutes to finish. DON'T OVERBAKE!
9. Meanwhile, repeat steps 5, 6 & 7 with the remaining slices.
10. Serve warm& top with pure maple syrup. These are also delicious plain.
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