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Stuffed French Toast, Part 2

9 Jul

Part 1

Ridiculously Decadent Stuffed French Toast recipe

Today was a great day because it had stuffed french toast in it. And brunch. You can’t go wrong with those two, especially not when they’re combined. Since I want everyone to know how easy it is to make this deliciousness, let’s get cooking!

Alright. So now that you have your custard waiting for you in the fridge and your bread pockets all dried up and ready to go, it’s time to whip up the filling. Fred Meyer didn’t have mascarpone cheese, so I used vanilla Greek yogurt. Sad.

Then you take your mixture and put it into a plastic baggie.

After you cut off a corner of the baggie, you release the filling into the bread pockets.

Now it’s time to get your custard out from the fridge and pour it into a nice, shallow dish.

Next you let each piece of bread soak up all the creamy goodness for 30 seconds on each side.

Finally, you turn to Cameron and say, “hey, cook this stuff for me!” (and he will because he’s such a nice guy)

Last but not least you send those puppies into the oven to let the magic happen.

And how you’re ready to eat! Our brunch spread turned out pretty nicely, and the french toast/eggs/fruit salad were accompanied by vegan french toast (courtesy of Betty) and a few silver dollar pancakes. The sun came with me when I went up to Washington, so we got to enjoy our meal outside. It was a nice last hurrah with the friends.

(thanks again to Cameron for all of the action shots!)

Stuffed French Toast, Part 1

8 Jul

Part 2

Tomorrow my friends and I are making brunch. On the menu: stuffed french toast, fruit salad, scrambled eggs. This is my favorite stuffed french toast recipe. If you asked my family, you would know that I make a lot of stuffed french toast, so I know what I’m talking about. 😉 Check out the recipe on Tasty Kitchen if you want exact details.

First you have to cut up your bread and make little pockets in it. I used Italian because they didn’t have Challah at Fred Meyer. Sad.

Bread Pocket

Then I went ahead and prepped the custard for tomorrow. You just whisk your half and half, eggs, and honey in a bowl.

You gotta have a little attitude while you mix everything together. And your friend Cameron taking pictures for you.

whisking

Then you cover your delicious concoction.

And put it in the fridge!

Part 2 coming tomorrow linked at the top.