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Category: French Toast
Prep Time: Cook Time: Total Time:
6 (approximately 2 inches wide) slices artisan-style Italian, French, or any other dense white bread
4 oz cream cheese (softened)
4 oz Mascarpone cheese
1 tbsp powdered sugar (plus more for garnish)
6-8 fresh plump, large strawberries (plus more for garnish)
1 cup buttermilk
3 large eggs
1 level tbsp white sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp salt
1/2 tsp freshly grated lemon zest (optional)
4 tbsp (1/2 stick) butter
Laying each (2 inch 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 *pocketof 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 tbsp 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 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.
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STRAWBERRIES AND CREAM STUFFED FRENCH TOAST
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Category: French Toast
Prep Time: Cook Time: Total Time:
6 (approximately 2 inches wide) slices artisan-style Italian, French, or any other dense white bread
4 oz cream cheese (softened)
4 oz Mascarpone cheese
1 tbsp powdered sugar (plus more for garnish)
6-8 fresh plump, large strawberries (plus more for garnish)
1 cup buttermilk
3 large eggs
1 level tbsp white sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp salt
1/2 tsp freshly grated lemon zest (optional)
4 tbsp (1/2 stick) butter
Laying each (2 inch 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 *pocketof 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 tbsp 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 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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