STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY
Inspired by bread pudding and crème brûlée, this stuffed French toast recipe features thick slices of brioche bread soaked in an egg custard, baked to golden brown perfection, and topped with torched turbinado sugar for a satisfying crunch. Made by Chef Andrea Drummer of the Original Cannabis Cafe (@OGCannabisCafe)
Provided by Tikeyah Whittle
Categories Breakfast
Time 4h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
- In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
- Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
- Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
- Preheat the oven to 350°F (180°C).
- Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
- While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
- Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
- Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
- Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
- Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
- Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
- Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
- Enjoy!
VEGAN FRENCH TOAST RECIPE BY TASTY
Skip the eggs and dairy but none of the flavor with this drool-worthy vegan French toast! Serve with a tofu scramble for the ultimate vegan brunch!
Provided by Rachel Gaewski
Categories Breakfast
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for another use.
- Make the whipped cream. Add ¼ cup (60 ml) of aquafaba to a blender cup. Using the hand mixer attachment, whip the aquafaba until it has nearly quadrupled in volume and soft peaks form.
- Scoop the chilled coconut cream solids into a large bowl, being sure not to include any of the coconut water at the bottom of the can. Reserve the coconut water for another use.
- Using the hand mixer attachment, whip the coconut cream until soft peaks form and it has nearly doubled in volume. Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla and beat to incorporate.
- Add the whipped aquafaba and mix on low speed to incorporate. Chill the whipped cream in the refrigerator while you make the French toast.
- Add the remaining ¾ cup (180 ML) aquafaba to a blender cup. Using the stick blender attachment, blend on high speed for 2-3 minutes, until it is about tripled in volume and frothy.
- In a medium bowl, whisk together the coconut milk, remaining 2 tablespoons of maple syrup, cinnamon, and remaining teaspoon of vanilla. Fold in the frothed aquafaba.
- Dip each piece of bread in the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread.
- Heat ½ teaspoon of coconut oil over medium-heat into a medium skillet until shimmering. Working in batches, cook the soaked bread on one side for 2-3 minutes, until a golden brown crust has formed. Flip and cook on the other side for 2-3 minutes more, until golden brown. Transfer the French toast to a plate and keep warm in the oven at 200°F (93°C). Repeat with the remaining bread, adding more coconut oil as needed.
- Serve the French toast warm topped with a dollop of coconut whipped cream, a drizzle of maple syrup, raspberries, and blueberries.
- Enjoy!
Nutrition Facts : Calories 795 calories, Carbohydrate 54 grams, Fat 60 grams, Fiber 10 grams, Protein 16 grams, Sugar 63 grams
STRAWBERRY CREAM CHEESE STUFFED FRENCH TOAST RECIPE BY TASTY
Here's what you need: vegan cream cheese, freeze dried berries, vegan sugar, ciabatta roll, plant based milk, chickpea flour, vanilla extract, vegan butter, fresh berry, vegan whipped cream, powdered sugar, maple syrup
Provided by Lauren Needham
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grind freeze dried berries and mix with one package of vegan cream cheese and sugar, set aside.
- Mix plant milk and chickpea flour in a bowl large enough to fit a roll in. Then, take a roll and cut through the middle to create space for filling.
- Put cream cheese mixture into a sandwich baggy and cut a corner off for easy filling of rolls.
- Fill the ciabatta rolls with cream cheese then soak in the milk/chickpea flour mixture.
- Add butter to a fry pan on low/medium heat, add rolls to the pan. About 3-4 min on each side or until desired golden brown and crispness.
- Serve with fresh berries, whipped topping, powdered sugar and maple syrup.
Nutrition Facts : Calories 518 calories, Carbohydrate 47 grams, Fat 29 grams, Fiber 7 grams, Protein 15 grams, Sugar 16 grams
BERRY-STUFFED FRENCH TOAST FOR TWO RECIPE BY TASTY
Here's what you need: raspberry, blackberry, maple syrup, black raspberry liqueur, cream cheese, brioche bread, whole milk, large egg, black raspberry liqueur, salt, butter, heavy cream, maple syrup
Provided by Katie Aubin
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
- In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
- Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
- In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
- Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
- In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
- Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
- Enjoy!
Nutrition Facts : Calories 845 calories, Carbohydrate 55 grams, Fat 63 grams, Fiber 7 grams, Protein 14 grams, Sugar 42 grams
STUFFED FRENCH TOAST
Steps:
- Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets., In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired.
Nutrition Facts : Calories 679 calories, Fat 31g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 1187mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
More about "stuffed french toast by chef andrea drummer recipe by tasty"
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER • TASTY
From youtube.com
Author TastyViews 196.2K
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER | INSPIRED …
From facebook.com
Author TastyViews 71.4K
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER
From facebook.com
Author Tasty VegetarianViews 27.4K
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER | STUFFED FRENCH …
From facebook.com
TASTY - STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER | FACEBOOK
From tz-ma.facebook.com
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER • TASTY
From tastysvideos.com
STUFFED FRENCH TOAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER • TASTY
From pinterest.com
TASTY - STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER
From facebook.com
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER • TASTY
From yummyonabudget.com
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY
From foodguruusa.com
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER | RECIPE | INSPIRED …
From en-gb.facebook.com
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY
From pinterest.ca
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER • TASTY
From irecipe.club
10+ STUFFED FRENCH TOAST RECIPES
From allrecipes.com
CARAMEL APPLE PIE FRENCH TOAST RECIPE BY TASTY
From tasty.co
TASTY - STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER
From en-gb.facebook.com
TASTY - STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER
From en-gb.facebook.com
You'll also love