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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.
French Toast Stuffed with Sweetened Cream Cheese and Nuts Recipe
Brought to you by Lanier Publishing Recipes
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Ingredients: 2 slices of cinnamon-raisin bread, best if slightly stale Clarified butter or oil for frying 1 egg 1 ounce or 1/8th cup milk 1/4 cup all purpose flour 2 tablespoons graham cracker crumbs 2 tablespoons sugar 1 ounce cream cheese 1 ounce toasted nut pieces Optional: Some maple syrup, a few toasted nut pieces, and some confectionary sugar for garnish Instructions: Beat the egg and then beat in the milk. Pour the egg and milk mixture into a shallow bowl. Mix 1 tablespoon of sugar, 2 tablespoons of graham cracker crumbs, and 1/4 cup of all purpose flour together. Pour this mixture onto a plate. Mix the toasted nut pieces, the cream cheese, and the remaining tablespoon of sugar together to make the filling. Heat the clarified butter or oil in a frying pan over medium high heat. Dip a slice of bread in the egg-milk mixture. Coat both sides. Dust the slice of bread in the flour and crumb mixture. Coat both sides. Repeat with the remaining slice of bread. Fry the bread in the clarified butter or oil until the bottom begins to turn brown. Flip the bread and cook until both sides are golden brown. Remove the bread from the frying pan and place on a cutting board or plate. Spread the sweetened cream cheese mixture with nuts evenly over one slice of French toast. Place the other slice of French toast over the cream cheese mixture. Use a serrated knife to cut the French toast at a bias, diagonal from corner to corner. Plate the French toast by putting one half in the center of the plate. Prop the second slice half on top of the first slice so that it's sticking up into the air. Garnish: Drizzle some maple syrup around the French toast and sprinkle with toasted nuts. Use a sifter to sift a light dusting of confectionary sugar over the French toast. Notes: Do not fry in whole butter as the milk solids will separate and burn. To make clarified butter, heat butter over low heat until the milk solids separate. Skim and discard the milk solids. Reserve the remaining clarified butter. |
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