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Almond Creme Stuffed French Toast With Raspberry Coulis
Filed under: Breakfast, Breakfast - French Toast, Romantic Recipes.
 Description: A perfect Valentine's breakfast of crunchy Brioche French Toast. The creamy almond stuffing is a great complement to the Raspberry Coulis. A sauce painting of creamy white hearts against the bright red coulis is a perfect way to say, "Be My Valentine". Ingredients: 6 Cups frozen Red Raspberries, fresh raspberries for garnish 1 1/2 Cups Granulated Sugar 8 Individual Eggs 2 Cups Whole Milk 2 Teaspoons Pure Vanilla Extract 8 pieces of brioche or good quality French bread sliced approximately 1 1/2 inches thick so each has a pocket for Almond Creme Stuffing 8 oz. Cream Cheese or Mascarpone 1/2 Cup Heavy Cream 1/2 Cup Confectioners Sugar plus extra for garnish 2 Teaspoons Pure Almond Extract 1 Cup Sliced Almonds 1/4 Cup Sour Cream Canola or similar for cooking Directions: Place raspberries in a saucepan with the sugar. Cook over medium high heat until sugar has dissolved and raspberries start to break down. Remove from heat, cool and run the mixture through strainer to remove seeds. Set aside. Make Almond Creme mixture by combining the cream cheese, heavy cream, powdered sugar and almond extract. Mix thoroughly and set aside. Make the garnishing cream by combining sour cream and heavy cream. Put in a squirt bottle. Shake to combine and set aside. Slice the brioche. Make pockets by not cutting all the way through the bread on every other cut. Each piece,including pocket, should be 1 1/2" thick. Spread 1 TBS of Creme Mixture in each pocket. Prepare egg mixture by combining eggs,whole milk & vanilla in large bowl; whisk thoroughly. Set aside Dip each piece of stuffed bread in egg mixture 20-30 seconds per side. Put a light coating of oil in fry pan or griddle. Cook on medium high heat for 3 minutes per side until golden brown and cooked through. Slice toast in half and place on plate. Pour 1/3 cup Raspberry mixture in front of toast. Dot with creme mixture. Sprinkle with toasted almonds and powdered sugar. Serve immediately.  Recipe Summary: Yield: 8 Prep Time: 1 hour Cook Time: 10 minutes Rating: 5 of 5 stars Comments: Other recipes by Lake Pointe Inn B&B: Southwest Breakfast | |
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