Lemon-Filled French Toast with Blueberry Syrup + Variations
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–For the filling:—–
1/4 cup mascarpone, at room temperature
1 tsp lemon extract
1 tsp finely chopped lemon zest
2 Tbs granulated sugar
1 cup part-skim ricotta
—–For the French toast:—–
6 slices (1-1/2 inches thick) challah,
— or other medium-textured loaf
6 large eggs
1/2 cup heavy cream
1/2 Tbs unsalted butter
1/2 Tbs corn oil
—–For the blueberry syrup:—–
2 cups fresh or frozen blueberries
1/2 cup granulated sugar
2 tsp fresh lemon juice
—–Apple-Stuffed French Toast with Cider Syrup—–
For the filling:
8 oz cream cheese, at room temperature
2 Tbs granulated sugar
1/2 tsp ground cinnamon
1/4 cup sour cream
1 cup coarsely chopped apple
—–For the syrup:—–
1 cup apple cider
3/4 cup light brown sugar
1/4 tsp ground cloves
1/2 tsp ground cinnamon
2 Tbs unsalted butter
—–Apricot Stuffed French Toast with Apricot Glaze—–
For the filling:
4 oz cream cheese, at room temperature
1/4 cup apricot preserves
1/4 cup grated Monterey Jack cheese
3/4 cup part-skim ricotta
—–For the glaze:—–
1 cup apricot preserves
1/4 cup brandy
1. In a medium bowl, combine the mascarpone, lemon extract, zest, and sugar
and beat with a hand mixer on high speed until smooth, scraping the sides of
the bowl as necessary, about 1 minute. Gently stir in the ricotta until just
combined.
—– Make the French toast: —–
1. Create a pocket in each slice of bread by inserting a sharp knife into
the center of the top crust and then working the knife in both directions,
cutting to within 3/4 inch of the sides and bottom (be careful not to
puncture the sides).
2. Squeeze the bread gently to part the opening. Spoon in 2 or 3 Tbs. of the
prepared filling until the pocket is full but not bursting; the amount will
depend on the size of the bread. Tap the bread on the counter to settle the
filling. Wipe any extra filling from the opening with a clean paper towel.
3. In a medium bowl, whisk the eggs and cream. Dip each slice of stuffed
bread into the egg mixture, soaking each side for about 1 minute to coat
well and evenly. Stand the pieces upright in a baking dish and drizzle with
any remaining egg mixture. Cover and refrigerate.
4. When ready to serve, heat the oven to 375°F. Lightly grease a baking
sheet. In a large skillet, heat the butter and oil over medium-high heat
until the butter is melted and foamy. Sauté as many pieces of French toast
as will fit comfortably in the pan at one time, turning once, until golden
brown on both sides, about 2 minutes per side; the bread will puff up a bit.
Continue with all pieces. Put the sautéed French toast on a greased baking
sheet and bake until the filling is heated through, 6 to 8 minutes
—– Make the syrup: —–
1. In a medium saucepan, combine the blueberries, sugar, and lemon juice.
Heat over low heat, stirring constantly, until the sugar dissolves, 2 to 3
minutes. Increase the heat and bring the mixture just to a boil. Lower the
heat to a simmer and cook for another 2 minutes, stirring constantly. Remove
from the heat. Serve the French toast drizzled with the blueberry syrup.
Pass additional syrup at the table.
—– Apricot Stuffed French Toast with Apricot Glaze —–
1. In a medium bowl, beat the cream cheese with a hand mixer on high speed
until smooth, scraping the sides of the bowl as necessary, about 1 min. Beat
in the apricot preserves. Gently stir in the Monterey Jack and ricotta until
just combined.
—– Apple-Stuffed French Toast with Cider Syrup —–
1. In a medium bowl, combine the cream cheese, sugar, and cinnamon and beat
with a hand mixer on high speed until smooth, scraping the sides of the bowl
as necessary, about 1 minute. Gently stir in the sour cream and apple until
just combined.