Stuffed brioche French toast - Dallas News | myFOXdfw.com

Stuffed brioche French toast

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Tom Fleming of Crossroads Diner shares this recipe for stuffed brioche French toast.

SERVES 4

INGREDIENTS:

1 PULLMAN LOAF OF BRIOCHE BREADFILLING:

2 PINTS STRAWBERRIES

1 LB CREAM CHEESE

1 T VANILLA EXTRACT

1 OZ AMARETTO (OPTIONAL)

¼ CUP POWERED SUGAR

ZEST OF ONE ORANGE

WASH

1 QT. MILK

3 T GROUND CINNAMON

3 WHOLE EGGS

2 T SUGAR

1 TSP VANILLA EXTRACT

METHOD:

COMBINE WASH INGREDIENTS IN BOWL AND ALLOW TO MARINATE TOGETHER FOR 30 MINUTES

RESERVE WHILE PREPARING STUFFING

CUT BREAD INTO 1 ½ INCH THICK PIECES

CUT SLIT INTO SIDES OF TOAST AND RESERVE

COMBINE CREAM CHEESE, VANILLA, AMARETTO, SUGAR AND ORANGE ZEST

IN FOOD PROCESSOR AND WHIP TIL SMOOTH

CLEAN AND HULL STRAWBERRIES

CHOP INTO SMALL PIECES AND FOLD INTO MIXTURE INTO CREAM CHEESE

PIPE MIXTURE INTO PIECES OF BREAD UNTIL BREAD EXPANDS

QUICKLY DUNK TOAST IN WASH AND COOK ON GRIDDLE AT 375 DEGREES

TURN WHEN GOLDEN BROWN AND COOK ON OPPOSITE SIDE

SERVE WIT FRESH CREAM AND MAPLE SYRUP

 

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