Easter is around the corner and that usually means company’s coming…I know it is at our house. Here is a really different stuffed french toast and is really yummy. This can either be Breakfast or Lunch…in our case, Brunch!
- 24 3/4″ thick slices of Italian bread about 3 inches in diameter
- 12 slices of very thin cooked ham
- 12 very thin slices of cooked turkey
- 2 pears, peeled, cored and thinly sliced
- 12 slices (again thin) provolone cheese
- 4 beaten eggs
- 1/2 cup whole milk
- 1/2 cup light cream
- pinch of nutmeg
- shredded orange peel
- 3 tbsp. Grand Marnier
Arrange one half of the bread slices in the bottom of a greased 3 quart rectangular baking dish. Top each slice in the dish with a slice of ham, turkey, the pears and cheese (cut to fit). Top with the remaining bread slices.
Combine the rest of the ingredients and beat well until thoroughly blended. Pour evenly over all the bread and lightly press the bread down so it is covered with the liquid. Cover and store in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees and bake for about 30-35 minutes until the top is lightly browned.
Let stand for 10 minutes before trying to serve. Serve with warm Cranberry-pear sauce.
- 1 1/2 cups Cranberry juice
- 2 level tbsp. cornstarch
- 1 tbsp. brown sugar
- 1 tsp. finely grated orange peel
- pinch of cinnamon
- 1 pear, peeled, cored and chopped
In a small saucepan mix together 1 1/2 cups of cranberry juice cocktail (I prefer the White Cranberry Juice) with 2 level tbsp. cornstarch.
When blended, add 1 tbsp. brown sugar, 1 tsp. finely grated orange peel, pinch of cinnamon. Cook until it thickens and is bubbly. Cook for another 2 minutes. Stir in pear. Serve warm.
This makes 12 servings, so you can cut and plate and either pour sauce on each one or let the guests add their own sauce. In this case, serve in individual gravy boats. This is so cool to do.
Can you say “damn I can do this”?