Strawberry Peach Stuffed French Toast

Last Updated: Wednesday, December 8, 2010 - 10:21

Fresh peaches and strawberries are a perfect combination for a wonderful treat.

Ingredients:

•1 Large Ripe Peach, peeled and pit removed
•1 Pint Strawberries, stem removed and diced small
•4 Ounces Cream Cheese, soft
•1 Tablespoon Sugar
•1 Tablespoon Grand Marnier (Optional)
•1 Loaf of Brioche, Challah, or White Bread, unsliced
•3 Large Eggs
•1 1/4 Cups Milk
•1 Tablespoon Sugar
•1 Teaspoon Vanilla
•1/4 Teaspoon Cinnamon
•Butter and Vegetable Oil for frying
•Maple Syrup

Preparation:

Preheat oven to 300 degrees.
Filling Cut one half of the peach into 1/4 inch slices and set aside for topping later. Dice the other half of the peach into small cubes (about 1/4"). Mash together with a fork or mixer the diced peach and strawberries, 1 Tbl sugar, cream cheese, and the Grand Marnier (if you are using it).
Cut the bread into 1 inch slices. Using a serrated knife, cut a pocket in the side of each slice of bread. Try to make the pocket as deep as possible without cutting through the other side.
Place 2 tablespoons of the cream cheese mixture into each pocket.

Batter

In a large bowl, whisk together the eggs, milk, vanilla, cinnamon and 1 Tbl sugar.

Heat up a large skillet over medium-high heat.
Place two or three slices of bread in the batter and let soak for 5 seconds. Flip over and soak again for 5 seconds. Remove the bread from the batter and place on a plate. Let the bread stand for 1 minute so the batter can soak in. Add a tablespoon of butter and a tablespoon of vegetable oil to the pan.
Place the soaked bread into the hot pan. When you have all the slices in the pan, start soaking the next three pieces as described before.
Cook each side until a light golden brown. Place on a cookie sheet or wire rack. When all the pieces have been fried, place the cookie sheet in the oven and bake for 10 minutes.

Remove from oven and top each serving with sliced peaches. Serve with maple syrup.



First Published: Wednesday, December 8, 2010 - 10:21



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