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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Lemon Curd: 1 cup sugar 1/2 cup butter (no substitutes) 1 1/2 tablespoons lemon zest 1/3 cup fresh lemon juice 1 teaspoon cornstarch 2 large eggs, lightly beaten (This makes more than you need for this recipe) French bread: Use your favorite bread machine recipe. Slice should be about 5” – 6” square Filling: 1/2 teaspoon lemon zest 1/2 teaspoon lemon extract 4 ounces softened cream cheese Blueberry Syrup: ½ cup clear corn syrup ¼ cup frozen blueberries Dipping mixture: 1 egg ½ cup milk Extras: Butter Whipped cream Confectioner’s sugar Instructions: For Lemon Curd: Combine first 5 ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until butter melts. Cook until mixture thickens slightly. Gradually whisk about 1/4 of the hot mixture into the beaten eggs. Add egg mixture to hot mixture, stirring constantly. Cook over low heat until it thickens and coats a spoon, about 15 minutes. Remove from heat, cover with plastic wrap and cool. For Filling: Stir lemon zest and lemon extract into cream cheese. For Blueberry syrup: Gently heat corn syrup and blueberries on very low heat. For Dipping Mixture: Whisk egg and milk together. Assembly: Slice 4 thin slices of French bread. Spread 2 slices with cream cheese filling. Top with other slices of bread to form sandwiches. Dip each side of sandwiches into dipping mixture. Fry in butter until golden. To serve: Cut each French toast diagonally. Place slice on plate so the pointed ends meet, creating a butterfly shape. Spoon the lemon curd over the French toast. Spoon the blueberry syrup around the outside edges of the French toast. Pipe a line of whipped cream down the center to form the butterfly’s body. Dust edges of the plate with confectioner’s sugar. |
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