Stuffed French Toast With Cranberry Sauce
Total Time: 10 hrs 35 mins
Preparation Time: 10 hrs
Cook Time: 35 mins
Ingredients
- Servings: 6
- 1 (20 ounce) loaf uncut bread
- 1 (8 ounce) package cream cheese (room temperature)
- 2 tablespoons sugar
- 1 egg yolk
- 1 teaspoon grated orange zest
- 1 tablespoon orange juice
- 8 eggs
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 12 ounces fresh cranberries
- 1/2 cup maple syrup
- 1/2 cup sugar
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
Recipe
- 1 cut 1" from each end of the loaf and discard or use for another recipe.
- 2 cut the loaf into 1" thick slices and halve each slice on the diagonal.
- 3 cut in the diagonal side of each piece of bread to form a pocket (this is almost like cutting the bread into 1/2" slices except you don't go through any of the other sides of the bread).
- 4 mix the cream cheese, 2 tbsp sugar, egg yolk, zest and 1 tbsp orange juice until smooth.
- 5 fill each bread pocket with 1 tbsp of the cream cheese mixture.
- 6 put bread slices in a 13" x 9" baking dish, overlapping slightly.
- 7 whisk the eggs, milk and 1 tsp vanilla until frothy and pour over the bread.
- 8 cover with plastic wrap and refrigerate overnight.
- 9 preheat oven to 350 degrees f.
- 10 sprinkle bread with 1 tbsp sugar.
- 11 bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- 12 cranberry sauce: combine cranberries, maple syrup, 1/2 c sugar, 1/2 c orange juice and 1 tsp vanilla in a pot.
- 13 cook over medium heat stirring as required until cranberries burst and mixture thickens, about 15 minutes.
- 14 cool sauce and serve with toast.
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