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- Dish type
- French toast
This breakfast/brunch dish takes a little while to make, but the results are really worth it. Serve with the warmed peaches and apricot syrup, if desired.
3 people made this
- 90g grated mozzarella cheese
- 115g cream cheese, softened
- 1 tablespoon ricotta cheese
- 3 tablespoons apricot jam
- 8 (5cm thick) slices French bread
- 2 eggs, lightly beaten
- 120ml milk
- 30g cornflakes cereal, broken into crumbs
- 30g unsalted butter
- 475ml apricot juice
- 50g unsalted butter
- 2 tablespoons caster sugar
- 2 teaspoons ground ginger
- 350g sliced fresh peaches
- 4 tablespoons icing sugar for dusting
MethodPrep:30min ›Cook:30min ›Extra time:8hr chilling › Ready in:9hr
- The night before: Split each bread slice four fifths of the way through. Spread the two sides apart so that they look like butterfly wings. Use a fork hollow out a shallow pocket on the inside of each slice. Discard the crumbs; set bread aside
- In a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese. Stir in the apricot jam. Spoon 2 tablespoons of cheese mixture into each bread slice. Place slices in a 23x33cm or similar sized baking dish. Cover and chill 8 hours or overnight.
- The next morning: Preheat oven to 200 C / Gas 6. Pour apricot juice into a small saucepan and simmer over medium heat. Stir in sugar and cornflour; cook until thickened.
- Beat together eggs and milk. Dip bread slices into egg mixture and dredge in cornflakes crumbs. Melt 30g butter in a large frying pan over medium heat; cook bread 2 minutes on each side or until golden. Place in a lightly greased baking dish. Bake at 200 C / Gas 6 for 15 minutes.
- In a medium frying pan, heat 50g butter, 2 tablespoons sugar and ginger over medium heat. Add peaches and cook for 3 minutes.
- Arrange French toast slices on individual plates. Top each serving evenly with peach slices, sprinkle with icing sugar. Serve with apricot syrup.
Reviews & ratingsAverage global rating:(5)
Reviews in English (3)
I tried this recipe as-is the first time, and found it to be a little too sweet for my taste. So, I used fresh blueberries in place of the preserves and opted not to top it off with anything more than a dusting of powdered sugar and a little dollop of fresh whipped cream. The fresh fruit toned down the sweetness and was a really nice contrast to the cheese filling. This was a fun dish to make and I think the possibilities are endless, as far as the fillings and toppings go! Thanks!-02 Apr 2003
by Patty Cakes
So Yummy!! Could not bring myself to use mozzarella cheese so I used Queso Fresco. Worked Fabulous! I added a dash of vanilla and powdered sugar. My DD doesn't like hot fruit and pastry/bread types together so we added chocolate chips. Cheese n chocolate all in one was a winning combo! How do you satisfy a house full of Hungry teenagers?? Serve stuffed french toast for Dinner!! Thank You Renee Keeper!-28 Apr 2013