Saturday, May 21, 2011

Stuffed French Toast with Raspberry Sauce

This is a great dish to serve for Father's Day! (It's a bit high effort for breakfast, so I save it for special occasions.)

1 8-oz. package cream cheese
1/4 c. peach preserves (or apricot)
1 t. vanilla
1/4 c. chopped walnuts or pecans
2 T. Bailey's Irish cream, optional
8 slices Texas-style thick bread
1/2 c. apple juice
1/2 c. orange juice
1/2 c. puréed and strained frozen raspberries
1/4 c. white corn syrup
2 T. water
1 T. cornstarch
3 large eggs, beaten
3/4 c. half and half
1 t. vanilla
1 T. Frangelico liqueur, optional
1/4 c. vegetable oil
fresh fruit, such as apple slices or grapes
powdered sugar
mint leaves for garnish

Make filling by combining softened cream cheese, peach preserves, a teaspoon of vanilla, nuts and Irish cream, if using. Beat with an electric mixer until smooth.

Spread filling on four slices of bread, covering completely to edges. Top with remaining slices and gently push together. Refrigerate.

To make the sauce, place apple and orange juices and raspberries in pan. Add corn syrup and simmer gently. Combine water and cornstarch; add to sauce and cook until slightly thickened. Set aside.

Combine eggs, half and half, vanilla and liqueur. Dip bread in egg mixture, completely covering, but do not soak.

Heat oil in a nonstick sauté pan, and cook bread until brown. Keep warm while browning remaining slices.

To serve, cut bread diagonally in quarters. Pour a little sauce in each plate and stand toast wedges upright around the sauce. Arrange fruit on plate. Lightly sprinkle with powdered sugar, and garnish with mint leaves.

*I don't bother with the two different liqueurs. I just use whatever I have on hand – usually some kind of brandy.