1105 E. King Street Lancaster , PA 17602
Stuffed Croissant Peach 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 Cheese making it richer and fatter.
Our guest say often that ours is the "best stuffed French toast ever".
Ingredients:
8 Fresh Croissants sliced open like a roll or bun, (challah is also a great choice for this French Toast)
1 - 8oz package Neufchatel cheese
1 Peach per serving peeled and diced
1 Tbsp. butter
Egg Custard for Dredge
10 eggs break into a medium glass bowl; blend completely
3/4 cup heavy cream
2 tsp. cinnamon
1 tsp. ginger powder
3 Tbsp. vanilla
Buttery Maple Syrup
2 cup Pure Organic Maple syrup
3/4 cups Clarified butter
Cook syrup and add 3/4 cup clarified butter and warm low heat. Watch the syrup so it doesn't boil.
Clarifying Butter
In a small sauce pan heat 2 sticks unsalted butter until the butter begins to foam, then reduce heat and maintain on low/simmer so that the butter continues foaming. Ass the lighter colored yellow rises to the top simply carefully scoop the foam out and discard. This will take a couple of minutes. You will also need a very-fine mesh strainer.
Can be stored in a tight container in the refrigerator for 3-4 weeks. Will need to be heated to separate the syrup and the butter, do not boil.
Yield: 2 cup
Directions:
Caramelized Peaches
Using a 12" stainless skillet. Melt the butter on medium high heat
Peel and dice the peaches in medium dice and add to the hot butter
Turn often and cook until they begin to brown and get slightly softer
Remove peaches and place on a plate. Saute until the fruit begins to dry a bit.
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 diced peach onto the tool and repeat top to bottom spread of the peaches. The peach 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: 472
Carbs: 62g
Protein: 8g
Sugars: 24g
Fats: 17.25g
Preparation Time:
45 minutes
Cook Time:
6-8 minutes
