Saturday, June 23, 2007

Pistachio and Strawberry Stuffed French Toast

My favorite meal of the day has to be breakfast. More times than not I'm having something for lunch or dinner that most people would consider breakfast. 'Breakfast served all day' is my 'cellar door'. Eggs, bacon, pancakes, waffles, omelets, what-have-you are the meals I cook most during the week. A real treat though, is French toast.

For Father's Day I was able to make this breakfast for my parents. I had made it a couple of weeks earlier and my girlfriend and I loved it. I believe the key is thick bread and a good, long soak in a custard-like mixture of eggs and cream. I see these recipes calling for 4 or 5 eggs and equal amounts of milk, just enough to cover several slices of sandwich bread. Make those recipes and you're missing out on how truly wonderful French toast is meant to be!

Pistachio and Strawberry Stuffed French Toast

Makes about 5-6 servings

1 loaf bread, sliced in 1" slices - I have used challah (slightly staled) and 'Italian peasant', both worked well
12 eggs
1 1/2 cups heavy cream
1 Tbls. vanilla
1 1/2 cups strawberries
sprinkles of cinnamon
sprinkles of nutmeg
1 1/4 cups pistachios

Beat the eggs and then add the heavy cream and vanilla and mix well. Slice the bread into 1 inch slices. If the egg mixture isn't in a dish big enough to soak several slices of bread, move it to a dish that can. Soak the bread in the egg mixture for 5 to 10 minutes, flipping the bread halfway through. Dice the strawberries while the bread is soaking. Place a layer of bread slices in a 9" by 13" greased pan. Use a spoon to press down on the bread and form a little indentation and then spoon the strawberries onto the bread. Place another layer of soaked bread on top, forming 'sandwiches'. Press down slightly on the tops slices to compress the 'sandwiches', just enough so there is no gap between the slices. Sprinkle lightly with nutmeg and then cinnamon. Crush the pistachios and place on the prepared french toast 'sandwiches' liberally. Bake in a preheated oven at 350° F for 40 to 45 minutes.

Serve with real maple syrup and butter.

Variations -

  • Use your favorite jams or other fruit for the filling.

  • This can be made into a savory dish by leaving out the cinnamon and nutmeg and using something like caramelized onions or spinach.

  • Try using cinnamon rolls instead of bread.

  • All pictures are from the morgueFile archive.

    1 comment:

    Sweet Freak said...