A few weeks ago my son was over at his little buddy Ty’s house. I went over to get him because it was dinnertime. Ty’s mom and my good friend Melody ended up sending me home with 2 pieces of stuffed french toast! It was soooo good! So for Father’s Day I decided to come up with my own version of stuffed french toast. Kimble loved it and used the term “off the charts good!” We have a winner folks! And it’s oh so easy!
For the buttermilk Syrup:
In a large saucepan (mixture will triple in size)
Melt: 1 cube butter
Add: 1 1/2 cups granulated sugar, 1 cup buttermilk and a dash of salt
Boil for 1 minute then remove from heat.
Whisk in: 1 tsp vanilla, 1/2 tsp maple flavoring, 1 tsp baking soda
Set aside
Custard for french toast whisk together in shallow baking dish:
4 eggs
1 1/2 tsp vanilla
2 TBS granulated sugar
3/4 cup milk
For french toast:
Cut 6 super thick slices of french bread. (about 2 1/2 in thick)
Using small sharp knife cut a pocket in center of each slice, making sure not to slice all the way through.
Mix: 1 1/2 cups ricotta cheese and 2 Tbs granulated sugar
With a fork fill each french bread pocket with some of the ricotta mixture.
Take rinsed and dried fresh blueberries and press 6-8 berries into each pocket.
Lightly press pocket opening closed
Dredge each side of the french toast through the custard, making sure you don’t let them just sit there. You don’t want them to get so soggy as to affect the filling inside. Then on a medium heat griddle or over medium heat in a saute pan. Use best judgement to doneness. Mine took roughly 2-3 minutes per side.
Drizzle with buttermilk syrup and garnish with fresh berries. ENJOY!
Buttermilk Syrup recipe from Aunt Connie
Stuffed French Toast recipe from Kar
images by Kar
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