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.
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”?
French Toast Surprise
This is another way to prepare French Toast (a favourite of everyone, young and old both)..This is an adult version.
- 1 day old French loaf, cut into 12, one inch thick slices
- 3/4 cup marmalade
- 4 large eggs beaten
- 2 tbsp. cream
- 2 tbsp. Triple Sec
- 1 tbsp. pure maple syrup
- 1 1/2 tsp. grated orange rind
- 1/2 tsp. nutmeg
- Crisco oil
- Icing sugar
Make a pocket slit in each of the bread slices. Fill with 1 tbsp. marmalade.
In a separate bowl combine the cream, eggs, liqueur, maple syrup, grated orange rind and nutmeg, and pour into a shallow dish.
Dip each slice into the egg mixture and let it soak through. Heat the griddle with a small layer of oil and fry the bread anywhere from 3-5 minutes until golden brown.
Remove from heat and sprinkle liberally with icing sugar. Two slices per plate, and cut each slice in half diagonally. Spread these out on the plate in an attractive fashion.
Serve with a slice of cold watermelon or canteloupe, glass of orange juice and a cup of coffee. Yummy!
This will serve 6
Apple Creme Caramel Baked French Toast
Wow! The title alone sounds daunting. NOT…..Really a lovely breakfast or brunch item.
- 2 cups dark brown sugar
- 1 cup butter (not margarine)
- 4 tbsp. clear corn syrup
- 2 tsp. pure vanilla
- 7-8 large granny smith apples, peeled, cored and sliced
- 1 loaf french bread, cut into 1″ thick slices, ends removed
- 6 eggs
- 1 cup milk
- 1/2 cup whipping cream
- 1/2 tsp. each cinnamon and freshly grated nutmeg
- whipped cream
In a saucepan combine the brown sugar, butter, corn syrup and vanilla. Melt until smooth and caramelized.
Spread half of the caramel in a 13 x 9 inch baking pan (sprayed with Pam) and keep the rest for the topping.
Now overlap the apples slices on top and lay the slices of the bread over the top of this.
In a large bowl, mix the eggs, milk, cream, cinnamon/nutmeg and remaining tsp. of vanilla. Pour over the mixture making sure to cover the bread. Cover with plastic wrap and refrigerate overnight.
Remove from the fridge 30 minutes before baking in a preheated 350 degree oven for 40-45 minutes until golden brown. Cut into 6-8 slices and invert to serve. *Drizzle caramel sauce over each slice and add a dollop of whipped cream. Did I mention just how yummy this is???
You may have to reheat this to a drizzle consistency.
Creme Brulee French Toast
When it is the holiday season and company commands you feed them breakfast, this is another way to show them you are glad they are with you. What a yummy start to the day.
This will feed 6. It is prepared the night before and next morning…Voila!
- 1/2 cup melted butter
- 1 cup packed brown sugar
- 2 tbsp. corn syrup
- 6 slices of french bread, sliced thick
- 1/2 tsp. ground cinnamon
- 5 eggs
- 2 cups whipping cream
- 1 tsp. pure vanilla
- 2 tsp. Grand Marnier
- pinch of salt
- grated nutmeg
In the melted butter,, add the brown sugar and corn syrup. Stir until the sugar is dissolved. Pour into a 9 x 13 inch baking dish that has been brushed with butter.
Cut off the crusts and arrange in the baking dish in a single layer. Whisk together all the ingredients except the grated nutmeg and pour evenly over the bread. Cover with plastic wrap and refrigerate overnight.
Remove from the refrigerator and set on the counter for about 30 minutes. Preheat the oven to 350 degrees and bake uncovered until light, puffy and golden. Before serving, grate some fresh nutmeg over the top (ever so lightly).
Serve with warm syrup. Yummy, yummy and yummy. This is rich and so tasty.
Angelic French Toast With A Twist
Again, this is from our days as Bed and Breakfast Hosts. It is tasty and a little different.. Give it a try and you will see.
- 6 cups white bread, remove crust
- 6 ounces Philadelphia cream cheese.( If you live in Maui, I suggest using the maple and pecan cream cheese. Can’t find it anywhere else.)
- 6 eggs, well beaten
- 1 cup cream
- 1/3 cup pure maple syrup
- 1/2 tsp. ground cinnamon
Cut the bread into 1 ” cubes and place in a 8 x 8′ buttered pan. Cut the cream cheese into squares as well and dot over the bread crumbs. Now beat together the eggs, cream and maple syrup and pour over the bread. Cover with plastic wrap and put in the fridge overnight.
In the morning, remove from the fridge and let stand while the oven heats up. . Preheat oven to 375 degrees. Bake 45 minutes until puffy and golden. Serve immediately with bacon and a slice or two of fresh fruit.
Voila! What a great dish to enjoy. Serve with lots of warm maple syrup too.
French Toast with Pears and Pomegranate Sauce
Every once in awhile you feel like going the extra mile and don’t know where to start. Noooo! Martinis for breakfast is a real bad choice. ‘Cuz then you would miss this wonderful recipe. Besides, this is from my cookbook “The B & B Cookbook” from Amazon.
This serves 2 and you will need:
- 3 large eggs
- 1/2 cup whole milk
- 2 tsp. pure vanilla extract
- 3/4 tsp. cardamom, divided
- 2 thick slices of bread
- 4 tbsp. butter, divided
- 1/2 cup pomegranate juice
- 1/2 cup packed brown sugar
- 1 ripe, but still firm, red skinned pear, cut into thin slices
Whisk together eggs, milk, vanilla and 1/2 of the cardamom and pour into a 9″ square glass baking dish. Add bread and let stand about 10 minutes, turning over with a spatula until the mixture has been absorbed.
Melt 1 tbsp. butter in a fry pan over medium heat. Add the pear slices. Saute for 3 minutes until soft and transfer to a plate.
Add 2 tbsp. butter to fry pan; add juice, brown sugar and cardamom simmering until it thickens and syrupy (about 5 mins). Remove from heat. Melt remaining butter on griddle, add bread slices and cook until golden (about 3 minutes each side) cut in half and divide onto plates. Top with pears, spoon sauce over top. Serve (with a big smile, of course) immediately.
In a word or two….yummy-yummy.
Baked French Toast
It is always wonderful to get up on a lazy Saturday or Sunday morning and have that special treat that somehow makes your world perfect. This could be it.
You need:
- 1 tbsp. pure vanilla
- 2 cups milk
- 8 slices of bread, 3/4 inch thick
- butter (of course)
- 6 eggs
- 1/4 cup sugar
- 3/4 tsp. cinnamon
- 1/2 cup maple syrup
- Fresh fruit (berries or sliced fruit)
Cut each slice of bread into quarters on the diagonal to make triangles. Arrange these, point side up in a 13 x 9 inch baking dish, overlapping as necessary, into 3 rows.
Whisk together the sugar, eggs and 1/2 tsp. of the cinnamon until blended and whisk the milk in. Pour over the bread and gently press to immerse. Cover and refrigerate over night.
In the morning, preheat oven to 350 degrees. Uncover the baking dish and once again, immerse the bread into the liquid and bake for 30 minutes until a knife inserted comes out clean and the bread is a golden brown and puffed up.
While the bread is baking, whisk the maple syrup with the remaining cinnamon in a small saucepan until it begins to bubble. Serve with the french toast and cold berries. Wonderful combination.
This is a real endulgent start to your day. Grab a good book, mate, whatever and get in the moment. Later.
Taste Rating: 9