Sunday, August 1, 2010

Raspberry-Stuffed French Toast

Good morning to all! Its Sunday fun day, and it’s shaping up to be a wonderful day. I hope everyone has had a great weekend so far, and let’s make a toast to Sundays! My favorite day of the week, it’s a great day to spend all day long with friends and family. Today we are going to do another stuffed French Toast, I know I just did one on Friday, but this one will take you straight to delicious town. Another one of my long time favorites, that went over really well in Chicago. Raspberry-Stuffed French Toast, as with most of my recipes there is room for some play. You can change out the raspberries for your favorite berry. Blueberries, Blackberries, and Strawberries all work great. Anyway; have a super terrific day!!

Thank You


Raspberry-Stuffed French Toast

Brioche- 1 loaf (sliced, about ½ inch thick)
Eggs- 4
Milk- 2 cups (I use whole milk)
Heavy cream- 2/3 cup plus ¼ cup
Vanilla extract- ½ teaspoon plus 1 teaspoon
Powdered sugar- ½ cup plus ¼ cup
Mascarpone cheese- 8 ounces (you can substitute cream cheese)
Raspberries- 1 cup (fresh or thawed frozen)

For the Coulis

Raspberries-1 package (frozen and defrosted)
Powdered sugar- to taste
Lemon juice- 2 tablespoons

Method to the Madness

1) In a mixing bowl, whisk eggs until foamy. Add the milk, cream, vanilla and sugar and whisk until blended. Dunk sliced bread into mixture let soak for 10-15 seconds and place on a sheet pan.
2) In another mixing bowl add Mascarpone cheese, ¼ cup heavy cream, 1 teaspoon vanilla and ¼ cup of the powdered sugar. Mix well set aside.
3) In a large sauté pan or griddle over med-high heat, melt butter until foamy. Add the soaked bread slices and cook until golden brown. Flip and spread cheese mix, and add enough raspberries to lightly cover. Place another piece of soaked, bread on top and press down with a spatula, cooked side down. Making a sandwich, flip and cook for another 3 minutes or golden brown. Transfer to another baking sheet, place in an oven set at 150.
4) For the Coulis. In a food processor add defrosted raspberries, sugar and lemon juice and puree until mixed. Strain if you like.
5) Ready for Brunch!!! Slice the sandwiches on a diagonal, place on a plate criss-crossing and add the Coulis. Serve with some maple syrup if you please, and ENJOY!!

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