STUFFED FRENCH TOAST!!! MMmm! I found this recipe a while ago on some random site, but it is SOO good!! I did tweak it a little though, because I could not find the random cheese it asks for in the cream part. I just added more cream cheese and powdered sugar, so yes, I pretty much just made a cream cheese frosting and added to my already unhealthy french toast. SO worth it though! Anyways I will post the recipe also so try. .you'll love it!!
Strawberries and Cream Stuffed French Toast
(inspired by Marion Cunningham’s The Breakfast Book, as well as a dear friend of mine)
• 6 (approximately 2″ wide) slices artisan-style Italian, French, or any other dense white bread
• 4 ounces cream cheese (softened)
• 4 ounces Mascarpone cheese
• 1 tablespoon powdered sugar (plus more for garnish)
• 6-8 fresh plump, large strawberries (plus more for garnish)
• 1 cup buttermilk
• 3 large eggs
• 1 level tablespoon white sugar
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 teaspoon freshly grated lemon zest (optional)
• 4 tablespoons (1/2 stick) butter
Assembly
Laying each (2″ wide) slice of bread on its edge lengthwise, create a *pocket* by slicing through the middle of each piece but stopping as you near the opposite crust, so as to create a single, hinged piece (much like a clam shell). DO NOT SCOOP OUT ANY OF THE BREAD. Do this for all 6 slices until you have created 6 pieces, each with a hinged *pocket*. Set aside.
In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Set aside.
Slice 6-8 ripe, large strawberries to desired thickness.
Opening the *pocket* of each piece of bread, begin scooping and smoothing the cream cheese, Mascarpone, and powdered sugar mixture into each, creating a thick layer of cream in all. Following the same procedure, lay 1 row of sliced strawberries atop each layer of cream, slightly overlapping the berries as you go. When you are finished, each *pocket* of bread should contain a single layer of cream and a single layer of strawberries. Set aside.
In a medium-sized oval or rectangular dish, mix buttermilk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest with a whisk until blended. Melt (and spread) 2 tablespoons of butter in a 12″ skillet over medium heat.
Dip (don’t soak) each stuffed piece of bread into the buttermilk and egg batter using tongs, taking care to cover both sides and the edges. Drain slightly before setting each piece into the moderate skillet containing melted butter.
Frying no more than 3 pieces at a time, flip each piece over after the bottom reaches a light, golden brown. Continue frying until second side turns a light, golden brown as well. Keep cooked pieces of French toast warm in a 250 degree F oven while you continue cooking the remaining pieces of stuffed French toast.
When all the pieces of stuffed French toast have been cooked, place each on individual serving plates and dust lightly with powdered sugar. Garnish plates with additional whole strawberries, or slice and fan additional strawberries to garnish.
Serve warm. Enjoy!
Notes: This recipe will produce 6 pieces of Strawberries and Cream Stuffed French Toast. As an entree, allow 2 pieces per person. As a side, allow 1 piece per individual. Halve or double the recipe as needed.
You may also substitute regular milk for the buttermilk in this recipe’s batter. If substituting, I suggest you omit the level tablespoon of sugar from the mixture.
Read more: http://inncuisine.com/elegant-entrees-for-breakfast-brunch/worth-the-wait-recipe-strawberries-and-cream-stuffed-french-toast/#ixzz0uzrJdlK2
