Friday, January 26, 2018

Give me the stuffed French toast: Recipe Inspiration from THE PRESERVATORY


Today, we bring you a recipe courtesy of a wonderful cookbook we have in the shop called

THE PRESERVATORY
by: Lee Murphy



However, when we bring you these recipes we will also be adding our flair to it as foodies or our changes for simplicity as sometimes items can be hard to find.


If you are a french toast lover combined with a lover of brie, this may be just the recipe for you. Super simple to make but packs a wallop for a fancy breakfast one morning.

Presenting:
Brie and preserve stuffed French toast



Ingredients:
the ingredient list included is our list. we changed the bread to an artisan loaf of belgian bread instead of using packaged brioche. a little bit healthier and a few less preservatives (at least the one from the grocery store we visited) . The preserves used are found in store from Toronto by the wonderful Kitten & the the Bear; couple spoonfuls in the mouth, 1/2 cup in the recipe. We also did a half and half on the sugar with brown sugar and added extra spices.

1 unsliced loaf of Belgian bread
1 small round of Brie; Cut into 1/4 inch thick slices
1/2 cup preserves (Kitten & the Bear- Strawberry, Raspberry & Cream) [found in store]
2 tbsp of margarine
Maple syrup to serve [found in store]

Custard
4 eggs
1/2 cup whole milk
1/2 cup Half & Half
Pinch of nutmeg, cinnamon
1/8 cup white 1/8 cup brown sugar
Pinch of salt






  • Preheat oven to 350 and line a baking sheet with parchment
  • Slice bread into 1-inch thick slices and cut a 4-inch slit along the top crust of each slice to form a pocket
  • Place and slice of brie and a good smear of preserves into each piece of bread
  • Whisk custard ingredients together. Dip both sides of filled bread slices into the custard, let bread soak for 3-5 minutes in custard. 
  • Heat a large nonstick pan over medium-high heat. Add a pat of margarine and fry each slice of custard soaked bread until golden brown. Places slices on baking sheet and bake for 10-15 minutes until puffed and golden
  • Serve with warm maple syrup and extra preserves






  • It looked like this for minor moments as it got gobbled. Seriously gobbled once it hit our plates. We were pretty sure this would be a winner as some serious brie lovers were in da house and those preserves are just plain addictive but the combination is sinful. Exercise plans were made after eating everything and swallowing all the coffee.

    You won't be sorry you tried it


    Have a great day everyone,

    Meg

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