04/13/2020
We are hoping everyone had a great Easter, yesterday we cooked up some Brioche French Toast....and of course we had to get our daily fruit in with a screwdriver cocktail or two.... in other news, how is everyone’s summer bod’s coming along? 💃
Stuffed Brioche French Toast
8 slices brioche bread , 1 inch sliced
2 tablespoons butter (unsalted)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup Heavy Cream
1 teaspoon vanilla extract
Directions:
In a large bowl, whisk together: sugar, cinnamon, nutmeg, eggs, cream and vanilla extract. Whisk until the ingredients are well combined and the mixture is smooth.
Transfer the sauce to a baking dish, and arrange the bread pieces in to soak. Soak the bread in the batter, it should absorb most of the batter, but it shouldn't be soggy all the way through.
Preheat the griddle or place a large, non-stick skillet over medium-high heat. Add butter to the skillet and melt it.
Add the soaked bread slices and cook for 3-4 minutes on the first side, or until it's golden brown. Turn and cook the second side until golden brown, about 2-3 minutes.
Serve topped with butter, and drizzle with maple syrup with berries and whipped cream on the side.
Cream Cheese Filling
1 Package Cream cheese- softened
1 Tablespoon Vanilla
½ cup heavy cream
3 tablespoon powdered sugar
In a small bowl add cream cheese, vanilla, cream and beat with a hand mixer for 4 minutes, until smooth. Slowly add powdered sugar and mix on low until incorporated.
Place one piece of French toast on desired plate, top with cream cheese filling, continue the process until you reach the desired amount of French toast you would like!
Enjoy!
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