Monday, July 25, 2011

Blueberry and Marzipan Stuffed French Toast

I found this recipe in a magazine.  It actually called for ricotta cheese, which I'm sure would also be good, but I decided to use marzipan for a sweeter, fluffier version.

(this will make 2 sandwiches, multiply if serving more people)
French toast:
4 slices of thickly sliced bread (I used country style buttermilk)
4 eggs, whipped
3/4 cup milk
3/4 teaspoon cinammon
1 teaspoon vanilla extract
3 teaspoons orange zest (from 1-2 oranges)
2 tablespoons butter
Powdered sugar

8 oz marzipan
1 cup fresh blueberries
2 teaspoons Cointreau or Grand Marnier (orange flavored liqueur)
2 1/2 tablespoons sugar
1 teaspoon orange zest

In a large bowl, lightly whisk the eggs, then add the milk, cinnamon, vanilla, and orange zest.
Place a griddle or saute pan over medium heat, and melt the butter until the pan is coated.

Dip one slice of bread in the egg mixture until it is coated on both sides, allowing it to drip above the bowl for a moment to remove the excess.  Place on the griddle and cook for about 3-4 minutes on each side, or until golden brown.  Transfer to a plate and cover to keep warm, then repeat with remaining slices, adding additional butter if necessary.
In another bowl, whisk marzipan, orange zest, sugar, and liqueur.  To assemble the sandwiches, spead 1/2 of the filling onto a slice of French toast, top with a handful of blueberries, and cover with another slice of French toast.  Dust with powdered sugar, if desired, and serve with warm maple syrup.  Enjoy!

Note:  Kyle asked that his not be sprinkled with powdered sugar, because he intended to do this to it.  Apparently, the sugar would have conflicted with the molten lake of syrup somehow....

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