Saturday, January 5, 2008

Lemon Cream Stuffed French Toast... with Berries!

Okay so I totally stole this from Julie, but I couldn't resist... it's *SO* good.  I tweaked Julie's recipe a smidge, but nothing major.  Here is Julie's version.  And here is mine...

For the bread I used a french baguette, sliced into thin slices (1/2"? less maybe?).  I sealed the slices in a ziploc bag while I prepared the rest of the stuff so they wouldn't get hard or dry-out.  Mix raspberries and sugar and let sit so a syrup forms (I used the frozen ones from Trader Joe's, so they had to be defrosted).  For the filling mix cream cheese and lemon curd (Trader Joe's) to your liking... I used about 6 oz cream cheese and 4-5 oz lemon curd and just mixed in a bowl with a spoon until incorporated.

Soak one side of the bread slice in egg mixture, put on greased griddle on very low heat.  Add a big spoonful/dollup/smothering of the lemon cream.  Top with another slice of bread, also soaked in the egg mixture, with the soaked-side up.  Don't smash down, let the bread just rest on top!  <note: after you have all of the slices cooking, add a little cinnamon to the egg mixture and make "real" french toast for whoever may not enjoy the fancy-shmancy stuff, ie: my kids> 

Flip carefully when ready.  Plate with 3 "sandwiches" together, topped with berries and a dollup of whip cream. 


(adapted ever-so-slightly from Julie's kitchen)

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