1105 E. King Street Lancaster , PA 17602
Stuffed Challah French Toast
Stuffed French Toast is not layered bread and fruit in a dish covered with egg custard and baked...That is bread pudding. Our stuffed French toast is just that "stuffed" with low fat cream cheese and caramelized banana. We top it with homemade blueberry maple syrup a dash of powdered sugar and your good to go. The banana can be replaced with fresh Eastern peaches and the dish becomes "Peaches and Cream stuffed French Toast". We top this one with sliced fresh peaches and use pure maple syrup. All cream cheese is Neufchatel but 30% additional fat is added back into regular Cream Cheesemaking it richer and fatter.
Our guest say often that ours is the "best stuffed French toast ever".
Ingredients:
8 Fresh Croissantssliced open like a roll or bun, (challah is also a great choice for this French Toast)
1 - 8oz package Neufchatel cheese
4 ripe but firm bananascut in half across length.
1 Tbsp. butter
Egg Custard for Dredge
10 eggsbreak into a medium glass bowl; blend completely
3/4 cup heavy cream
2 tsp. cinnamon
1 tsp. ginger powder
3 Tbsp. vanilla
Blueberry Maple Syrup
2 cup Pure Organic Maple syrup
3/4 cup fresh blueberries
Cook syrup and 3/4 cup blueberries over med/low heat. Watch the syrup so it doesn't boil over. Cook for 15-20 minutes then press berries and continue cooking 5 more minutes fine strain into measuring cup. Can be stored in a tight container in the refrigerator for 3-4 weeks.
Yield: 2 cup
Directions:
Caramelized Bananas
Using a 12" stainless skillet. Melt the butter on medium high heat
Peel and cut the bananas in half add the bananas to the hot butter
Turn often and cook until they begin to brown and get slightly softer
Remove bananas and place on a plate. Slice and dice the hot bananas, they will become soft but should not be mushy as you chop.
Slice the croissants open like a bun or roll.
In the microwave warm unwrapped and uncovered cheese for 12 second on high
Using a flat-ended wooded spatula/spreader cut a 1/4” wide strip of the softened cheese onto the spreader. Gently opening the center cuts in the slices and placing your left hand flatly behind the topside using gentle pressure from top to bottom spread in one motion the cheese. Be very careful not to apply too much pressure so as to tear and separate the pastry. Do this step to each roll; do not push the cheese side down, gently close and set aside. With the empty side down again open the two sliced pieces with the empty side flat on the cutting board take a good-sized dip onto the flat spreader of chopped banana onto the tool and repeat top to bottom spread of the banana. The banana layer should be about ½ to ¾” thick. Then gently press down and stack.
Mix the custard by adding the blended eggs, heavy cream, cinnamon, ground ginger and vanilla blend together completely until smooth and spices are fully incorporated.
Using a 9"x13" dish pour the custard mixture for dredging.
Soak each stuffed slice for 30 seconds per side before cooking, drain off excess dredge before placing into the hot pan.
In a 14" non-stick pan heat 2 Tbsp. clarified butter, preheat the pan. Drip dredge onto the pan to check if the pan is hot. (Make sure the temp is not too hot)
Cook the Croissants until golden brown on each side Approx. 3-4 minutes per side. Careful not to overcook.
Slice the cooked Toast in half and diagonally stack, spoon on pour 2 Tbsp.syrup on croissant top with fresh blueberries and a dash of powdered sugar
Serves 8
Dietary Facts:
Calories: 425
Carbs: 75g
Protein: 8g
Sugars: 34g
Fats: 12.50g
Preparation Time:
45 minutes
Cook Time:
6-8 minutes
