Stuffed French Toast
This is made at the Bradford House for breakfast by my uncle. The guests love this breakfast and so do my kids.
What you need:
1 loaf of French bread
1 package of Cream Cheese
Fresh Fruit or Jelly
Light Corn Sryrup
Milk
Eggs
Powdered Sugar
Start out by pouring about 1 cup of the corn syrup in a sauce pan. You then add your fresh fruit (this can be whatever you choose) to the syrup. If you do not have fresh fruit on hand just use your favorite jelly. Let this simmer till it boils and then lower temp to just low.
Take your French bread and slice it up. Make the slices as thin or as thick as you like.
Take your cream cheese and smash with fork and add either fresh fruit chopped up finely or about 3 tablespoons of jelly. Mix well. Spread a nice size amount on one side of the bread and then top with another piece of bread.
NOTE: You want to use the same fruit that you used for the syrup.
Now make the normal batter that you would normally soak French toast in (milk and eggs). While you are making your batter I would go ahead and turn the stove top on to high and let your pan heat up. Take your 2 pieces of toast that are stuck together and dip into the batter and then place on the stove to cook. Cook as you would normally cook french toast. Once done place on plate. Take your syrup mixture and spoon over french toast. To top it off I sprinkle powdered sugar on it.
NOTE: Once you place a few slices on your pan to cook I like to turn my temperature down to med-high. I think the French toast cooks better like that. And it helps it to cook all the way through the bread. You don’t want the outside done and the inside tasting like egg batter!
Apple Strudel
Here is another wonderful recipe from Tony’s mom, she really is a great cook:
Pastry:
Mix these 3 ingredients and set aside.
2 1/2 cups flour
1 teaspoon salt
1 cup lard ( I use crisco)
Mix these 3 ingredients in a separate bowl
1 egg
5 tablespoons water
1 tablespoon vinegar
Mix egg mixture with flour mixture. Separate the dough into 2 balls. Each ball should roll out to a 13 by 9 inch pan size. Use plenty of flour for the rolling part.
Apple Filling:
Peel and slice 6 apples ( I perfer Pink Ladies)
Add:
2/3 cup sugar
2 tablespoons flour
1 1/2 teaspoons cinnamon
1 teaspoon lemon juice
1/8 teaspoon salt
1 tablespoon butter
Stir the apples and the above ingredients until well mixed.
Assembly:
Place one of your rolled out pastry squares in the bottom of your 13 by 9 inch pan. Press it is in. Then add the apple mixture making sure to spread evenly. Then place the other rolled out pastry square on top of the apples. Make sure to seal the edges around your pan. Make small slits on the pastry shell. Baste top of pastry with milk and then sprinkle with sugar.
Bake at 350 for 20 minutes- should be light brown on top.
Note: Since you are having to roll out such a large pastry and then try to move it to the pan…it can be tricky. I have found that it is easier to move it if I roll it out, then dust it with flour, and then roll it onto my rolling pin. I then place the rolling pin over my pan and unroll it. It stays together much better. If you have left over dough you can make a design on the top of your crust. You will see in my pictures what I did with my extra dough.
Also, if you don’t want to baste it with milk and sugar. You can mix confection sugar, with milk, and a few drops of vanilla. You need to eye ball this. Your consistency should not be runny. The more milk you add the runnier it will be so start out by adding very little milk. Once mixed drizzle all over top of the apple strudel.
