W
Wayne Boatwrigh
Guest
I wanted something rich and tasty for breakfast on New Year's Day, and a splurge from my daily
WeightWatchers routine.
We've been making "stuffed" French toast for years, but decided to take a departure from our usual
cream cheese and orange marmalade. I borrowed some ideas from a recipe clipped from a local paper
some months ago (don't have the author's name), and added a twist on the spice and cheese. The
following was the result, accompanied by thickly sliced bacon...
* Exported from MasterCook *
Fig Stuffed French Toast
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
12 dried figs 2 zest of 2 oranges 3 tablespoons Grand Marnier liqueur 10 allspice berries -- whole
1 tablespoon olive oil
1/4 cup orange juice 4 slices rich bread -- such as challah, brioche
2/4 cup cream cheese -- softened
3/4 cup mascarpone cheese -- softened 4 eggs 1 cup cream
4/2 teaspoon cinnamon -- (or to taste)
5/4 teaspoon nutmeg -- (or to taste) 1 teaspoon vanilla extract 1 tablespoon butter
Begin by cutting the 12 dried figs into quarters. Marinate the figs in the zest of 1 orange, 3
tablespoons Grand Marnier liqueur and 10 allspice berries for half an hour.
Remove the figs from the marinade and put them in a sauté pan. Add the marinade, straining out the
zest and berries. Add the zest of another orange and 1 tablespoon olive oil and sauté the figs over
medium-high heat until softened. Add 1/4 cup orange juice and reduce liquid until syrupy, about 3 to
5 minutes.
Cut four slices of bread about 1-1/4 inches thick. Cut a slit through the crust at the bottom
of each slice and carve out a wide pocket inside, about 1/8 inch thick about halfway up through
the slice.
Pour sautéed figs and syrup into a bowl and allow to cool slightly. Add
6/4 cup softened cream cheese and 1/4 cup mascarpone cheese and mix together.
Fill a pastry bag (or plastic bag with one bottom corner cut off) with the fig-cheese mixture and
squeeze into pockets of bread slices. Refrigerate slices until ready to use.
Dip slices into mixture of 4 eggs, 1 cup cream, 1/2 teaspoon cinnamon,
7/4 teaspoon nutmeg, and 1 teaspoon vanilla extract.
Pan-fry in 1 tablespoon butter for 3 minutes per side until brown. Finish by baking slices on an
ungreased cookie sheet in a preheated 350- degree oven for 7-10 minutes. Garnish with fresh fruit
and serve with syrup or powdered sugar.
Yield: "4 slices"
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WeightWatchers routine.
We've been making "stuffed" French toast for years, but decided to take a departure from our usual
cream cheese and orange marmalade. I borrowed some ideas from a recipe clipped from a local paper
some months ago (don't have the author's name), and added a twist on the spice and cheese. The
following was the result, accompanied by thickly sliced bacon...
* Exported from MasterCook *
Fig Stuffed French Toast
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
12 dried figs 2 zest of 2 oranges 3 tablespoons Grand Marnier liqueur 10 allspice berries -- whole
1 tablespoon olive oil
1/4 cup orange juice 4 slices rich bread -- such as challah, brioche
2/4 cup cream cheese -- softened
3/4 cup mascarpone cheese -- softened 4 eggs 1 cup cream
4/2 teaspoon cinnamon -- (or to taste)
5/4 teaspoon nutmeg -- (or to taste) 1 teaspoon vanilla extract 1 tablespoon butter
Begin by cutting the 12 dried figs into quarters. Marinate the figs in the zest of 1 orange, 3
tablespoons Grand Marnier liqueur and 10 allspice berries for half an hour.
Remove the figs from the marinade and put them in a sauté pan. Add the marinade, straining out the
zest and berries. Add the zest of another orange and 1 tablespoon olive oil and sauté the figs over
medium-high heat until softened. Add 1/4 cup orange juice and reduce liquid until syrupy, about 3 to
5 minutes.
Cut four slices of bread about 1-1/4 inches thick. Cut a slit through the crust at the bottom
of each slice and carve out a wide pocket inside, about 1/8 inch thick about halfway up through
the slice.
Pour sautéed figs and syrup into a bowl and allow to cool slightly. Add
6/4 cup softened cream cheese and 1/4 cup mascarpone cheese and mix together.
Fill a pastry bag (or plastic bag with one bottom corner cut off) with the fig-cheese mixture and
squeeze into pockets of bread slices. Refrigerate slices until ready to use.
Dip slices into mixture of 4 eggs, 1 cup cream, 1/2 teaspoon cinnamon,
7/4 teaspoon nutmeg, and 1 teaspoon vanilla extract.
Pan-fry in 1 tablespoon butter for 3 minutes per side until brown. Finish by baking slices on an
ungreased cookie sheet in a preheated 350- degree oven for 7-10 minutes. Garnish with fresh fruit
and serve with syrup or powdered sugar.
Yield: "4 slices"
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