|Cap'n Crunch Crusted Strawberry-Cream Cheese Stuffed French Toast|
|Look at that melty strawberry-cream cheese filling :)|
For the Strawberry & Cream Cheese Filling:
1 8oz Package of Cream Cheese, Softened
¼C Strawberry Preserves
½C Fresh Strawberries, Cut into Small Cubes
For the Strawberry Syrup:
½C Maple Syrup
½C Strawberry Preserves
½C Fresh Strawberries, Cubed
For the French Toast:
1 Stale Golden Brioche Loaf, Cut into Thick Slices (about 2 inches)
Prepared Strawberry & Cream Cheese Filling
1C Heavy Cream
2T Honey, Warmed
½t Ground Nutmeg
Pinch of Salt
2C Cap’n Crunch Cereal, Crushed into a Coarse Meal
1 Stick of Butter, Cut into Tabs
Confectioners’ Sugar, For Dusting
Prepared Strawberry Syrup
Fresh Strawberries, For Garnishing
Directions:1. The Day Before: Slice the golden brioche loaf into thick slices, about 2 inches thick. Put these slices on a pan and let them become stale throughout the day and overnight (a day before you want to make the French toast).
2. To Make the Strawberry & Cream Cheese Filling: In a small bowl, mix together the strawberries & sugar, and allow them to macerate while you make the filling. In another small bowl, mix together the softened cream cheese, strawberry preserves, and the macerated strawberries. The mixture should be creamy and well incorporated. Set this aside until ready to stuff in the bread.
3. For the Strawberry Syrup: In a small pot over medium heat, cook the maple syrup and strawberry preserves together, whisking so that it becomes a combined mixture. Add in the fresh strawberries and quickly bring this mixture to a boil to break down the fruit. Reduce the heat, so the syrup is warm for serving.
4. Stuffing the French Toast: Now that the brioche slices have become stale, it is time to make the filling pockets. Using a paring knife cut a deep slit across the top, into the middle, of each slice (approximately 4 inches long). Make sure it is deep enough to hold the filling. Grab a slice of the bread and spoon or pipe (or using a pastry icing bag) about 2T of the filling into each pocket. Make sure to close the opening by gently pressing the bread together. This will make frying them a lot easier & less messy. Set the stuffed French toast slices aside until ready to bread.
5. For the Cap’n Crunch Crust: Set up battering & breading stations. In the first dish for battering, whisk together the heavy cream, eggs, honey, vanilla, cinnamon, nutmeg, and salt until smooth & custard-like. In the second dish for breading, pour in the crushed Cap’n Crunch Cereal. Soak the stuffed French toast slices in the batter for about 30 seconds on each side (making sure the edges are moist too). Then, dredge the slices in the Cap’n Crunch. Lightly press the cereal onto each side and around the crust until they are thoroughly coated. Place the crusted slices on a parchment lined baking sheet until all the slices are coated and ready to be cooked (allow them to sit for 1-2 minutes).
6. Cooking the French Toast: Heat a pan over medium heat and melt 2T of butter (for frying 2 slices). Gently place the stuffed slices into the heated pan (only cooking two at a time so that the pan isn’t overcrowded). Cook each slice for 2-3 minutes per side or until the outside is golden brown and crunchy, but the filling is warmed & softened on the inside. Place the cooked slices back on the parchment lined baking sheet and keep warm in the oven until all the slices have been cooked and you’re ready to serve.
7. Serving the French Toast: Serve the Cap’n Crunch Crusted-Strawberry & Cream Cheese Stuff French Toast warm on a plate. Dust it with confectioners’ sugar and pour over the warmed strawberry syrup (and be crazy like me and spread some more cream cheese filling as well). Top it with fresh strawberries for garnish. Serve warm & enjoy.
source: stuffed french toast.
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