Saturday, September 4, 2010

Banana Stuffed French Toast with Strawberry Topping

With a little whipped cream on top
Recipe after the jump...
A couple nights ago, I randomly blurted out that I wanted to make stuffed french toast. It turned out to be perfect because yesterday I found Challah bread at a great bakery here in ABQ called Great Harvest (which I just found out isn't ABQ only, sadly). Stef asked me what the bread was for (we were there for brownies) and I said "Now I'm making french toast tomorrow."

When I got home I realized I had no clue how to make the stuffing, so I looked up a bunch of recipes and they all pretty much said the same thing: cream cheese. So with that in mind I began to scheme and this is what I came up with.

The stuffing:
  • cream cheese
  • vanilla
  • diced banana
Blend the cream cheese and the vanilla until nice and smooth. Then add the banana and stir-in. Set aside.

The topping:
  • strawberries
  • sugar (a couple tablespoons depending on how many strawberries you have)
  • orange juice
Heat a small skillet or sauce pan on low heat. Mix the strawberries and the sugar until evenly coated. Add the mixture to your skillet. Heat for about a minute and then add a little orange juice. Simmer for about 15 min until the juice becomes more like a glaze. Set aside.

The French Toast:
  • Challah bread
  • eggs
  • milk/cream (I used heavy cream so that I could use the rest to make whipped cream)
  • cinnamon
  • nutmeg
Cut the bread into thick slices about 2in thick. Slice a side of the bread parallel to the bread cut plane. Fill the new hole with the stuffing. I added my stuffing to a ziplock bag and cut the corner and then squeezed the stuffing into the hole. In a baking pan, scramble the eggs and then add some cream. You want a liquidy mixture. Stir in some cinnamon and nutmeg. Finally add the bread to the pan and soak both sides of the bread. Heat a large skillet with butter to coat the skillet. Cook the bread on both sides, like 5 min on both sides. Plate the french toast and top with the strawberries. Voila!

Enjoy!

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