Wednesday, February 22, 2012

The breakfast project

The husband made me this for breakfast to start our new year... Oh yeah...

Challah Stuffed French Toast (adapted from Sunday Suppers' Brioche French toast - See original post here)

For batter:

1 cup sour cream
2 cups milk
6 eggs
2 Tsp vanilla
½ cup sugar
2 tsp salt

For toast:

6 slices of Challah bread 1” thick, with pocket cut from small hole on one side
6 oz cream cheese
Orange zest

  • Combine all the batter ingredients and whisk together until well-combined.
  • Mix cream cheese and orange zest in a bowl. 
  • Add to a piping bag (I use a Ziploc bag with one end cut), fill each piece of bread, being careful to not over-fill, and keeping the ingredients within the pocket and away from the opening.
  • Dip each slice in batter and allow to soak thoroughly, then drain well.
  • On a hot griddle, begin by searing the opening, ensuring that it has cooked shut before continuing to cook until golden brown on both sides.
  • Serve immediately with a drizzle of maple syrup or blueberry syrup.

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