La Islas Stuffed French Toast Recipe 445

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY

Steps:

• Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
• In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
• Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
• Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
• Preheat the oven to 350°F (180°C).
• Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
• While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
• Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
• Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
• Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
• Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
• Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
• Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
• Enjoy!

STUFFED FRENCH TOAST

Steps:

• Cut a pocket through the crust of each slice of bread. In a mixing bowl, beat the cream cheese and pineapple; stir in pecans. Stuff into pockets. In a shallow bowl, beat the eggs, cream, vanilla and ginger; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides.
• Combine syrup ingredients in a saucepan; heat until warmed, stirring constantly. Serve with the French toast.

STUFFED FRENCH TOAST

Steps:

• FRENCH TOAST:.
• In a small bowl, combine cream cheese and strawberry jam. Stir in sliced strawberries.
• Cut a slit through the side of each slice of bread, without cutting all the way through, to create a pocket. Scoop strawberry filling into the pocket and press gently shut.
• In a shallow bowl, whisk together egg, heavy cream, vanilla extract, brown sugar and cinnamon. Dunk each slice of bread into egg mixture, soaking each side. Shake off any excess liquid. Cook bread slices on a lightly greased nonstick griddle or skillet on medium heat until browned on both sides, about 2 minutes per side. Remove from heat.
• FOR ASSEMBLY:.
• Frame the French toast with the split banana. Sprinkle powdered sugar. Use all other ingredients to top like a sundae.

LA ISLA'S STUFFED FRENCH TOAST RECIPE - (4.4/5)

Steps:

• In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined. Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper. Transfer the mixture to a pastry bag fitted with a large tip. Make an incision (pocket) on the crust side of the 4 pieces of bread about 3/4 of the way through. The incision will allow you to stuff the pocket. Leave the slices with the incision, covered, at room temperature before stuffing. Gently stuff the room temperature slices with the filling. Refrigerate the stuffed slices with the pocket opening facing up for 20 to 30 minutes. Preheat oven to 375 degrees F. Egg batter: Add all the ingredients to a medium shallow bowl and mix well. French Toast: Add the corn cereal and almonds to a sheet pan and crush together. Dip the bread slices in the egg batter and then into the cereal mixture. Put a large skillet on medium-high heat and add 3 to 4 tablespoons butter. When the butter has melted add the stuffed bread slices and brown on 1 side, then flip and put the skillet in oven for 8 minutes. Remove the skillet from the oven and transfer the toast to a serving platter. Drizzle with guava marmalade and a dusting of powdered sugar before serving.