So you have your holiday menus worked out, right? Well I’m going to give you reason to pause and maybe rethink your planned menu.
Let’s agree this is going to be killer, no waxing on with the standard food descriptors. I’m just going to say every BHG recipe I’ve made has been solid. With that as our starting point let’s move to the tweaks I made to the original Baked Stuffed French Toast recipe.
The plan: keep the recipe low-fuss, while adding a bright burst of berry flavor. If you have any leftover cranberry sauce from your Christmas Eve dinner set some aside for this. If not, fresh cranberries or any berry type (or combination of) will work just as well. Along with that, I added a brûlée topping for an added bite crunch. To finish things off I opted to serve the french toast with a mixed berry syrup based on the blueberry sauce recipe from here.
If that’s not enough to persuade you, I’ll go ahead and mention this can be fully assembled the night before and baked in the morning.
There you have it—hit the jump for the recipe and go ahead and sleep in a little.
A few notes:
- For the cream cheese filling portion of this recipe, trade out the apricots and raisins for 1/2 cup of cranberry sauce or for any combination of pureed berries equaling 1/2 cup measurement.
- This can be assembled in a 15x10x1 baking pan or you can use an 12 inch oven-proof pan like the picture. To assemble like the picture, start by spreading the cream cheese filling on each slice. For the first layer cover the bottom of the pan with the cream cheese filling facing up. Then place each slice, cream cheese filling face down, in a circular motion starting from the outside working your way towards the center.
- Optional: To brûlée the top, lightly brush the top with orange juice or milk and sprinkle Demera or raw sugar on top after the french toast is fully baked. Use a torch to brûlée, or alternately, place pan underneath the broiler for about 1-2 minutes or until sugar melts and hardens.
- To serve: You can use maple syrup or use the blueberry sauce in the picture. Make it as is or you can use any combination of berries equaling the blueberry ratio the recipe calls for.
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