Saturday, June 18, 2011

Recipe Saturdays - Strawberry Creamcheese Stuffed French Toast

Fair warning, this is quite possibly the tastiest/ most romantic breakfast a single person can create. Any sexual relations that result from the consumption of this french toast are solely your responsibility. I am washing my hands legally from any complications of that sort. You've been warned.

To put it another way, if you make a woman this french toast on Valentines day and she doesn't put out, its not your fault, there's something wrong with her brain.

The Recipe: Make's 4 pieces (2 each)

1 Shot of Baileys Irish Cream (consume)
8 Slices of Bread
1 lb of Fresh Strawberries
1 Cup of Whipped Philadelphia Cream Cheese
Brown Sugar
Powdered Sugar
1 Egg
Regular Sugar
2 tbs Butter


Caramel Coffee Syrup

Alright, put some coffee on, pour yourself a cup, add your shot of Baileys. Enjoy. (Even I have standards on when it's too early to drink rum.)

This recipe requires a fairly large amount of preparation, meaning there will be plenty of dirty dishes to sweep off the counter to make room for the inevitable passionate love-making. First, take the strawberries, cut off the stems, and slice them into smaller pieces. Put all the pieces into a food processor until you have a fine strawberry puree`. In a large mixing bowl combine the cream cheese, the strawberry puree`, two table spoons of brown sugar, and a light dusting of powdered sugar to taste. Mix everything together until all lumps are gone. You want it more sweet than bland, but not so sugary that it over-powers the taste of your strawberries.

Next, carefully cut the crusts off to two slices of bread. Be sure to leave as much bread as possible to work with. In a small bowl crack one egg and add a fair amount of regular sugar. Mix this together with a fork or a whisk to form some all purpose egg glue. Set aside. Using a drinking glass, a mallet, or your fist, gently make an indentation in one slice of bread and fill it with a generous amount of the strawberry filling. Then, taking a basting brush (i used a mostly clean paintbrush), add some egg glue to the edges of the bread and place the second piece on top. Then, carefully to not tear the bread, squeeze the edges of the two pieces together to form a sort of bread and filling ravioli. This recipe makes four, two for each person.

Once the toast pockets are prepared its time to make the french toast batter. In a largish bowl, pour about 3/4 inch of milk, crack in one egg, two shakes of cinnamon, a shot of Kahlua, a pinch of nutmeg, and about a half shot of Caramel coffee syrup. (I normally use Pumpkin Spice Coffee Syrup, but I was out. As a general rule I would recommend keeping a full complement of flavoring syrups on hand. They have 101 uses, especially in cocktails and breakfast related items.) Whip that mixture together until its frothy.

Heat a pan and grease with butter.  Take your bread pockets, dip in the batter being sure to fully cover both sides, and place on the pan to cook. Its OK to dust the surface of your batter with more cinnamon after each dipping, as the first piece of toast will normally absorb all the floating cinnamon. Cook on medium heat. You want the outside to be firm and golden brown, not burnt.

When they're done stack two on a plate so that the corners don't line up (see photo). Dust with powdered Sugar, and garnish with a cut Strawberry.  You can eat this plain, without any syrup, as the filling heated when it cooked and tends to drip out like magnificent strawberry ambrosia.

Finish preparing the other two and enjoy your breakfast! And if you conceive any children because of this recipe, please, PLEASE don't name them Grant. I'm not really used to hearing my name a lot in public and there's enough little kids running around soiling it now already.


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