Monday, July 27, 2009

Stuffed French Toast & Apple Syrup

This past weekend we hosted brunch for friends. I like it because its early in the day and a lot of it can be prepared ahead of time. Plus, the big confession ;), I really love bubbly and isn't brunch the perfect time for a nice glass of bubbly? Maybe a Mimosa?! Anyway, so there is bubbly for the adults along with Fruit Salad, Apple Chicken Sausage, Marionberry Jam (so very proud to announce that its from the fruit we picked last week), French Toast, and apple syrup.

Our girls like fruit, but also (this seems to be a given) the French Toast along with the apple syrup and Jam. The recipe is easy and it can be prepared the night before. Just pop it in the oven 45 minutes before you want to serve it. Well, I have not posted recipes in a while so here we go.

Stuffed French Toast Strata
  • 1 1-lb. loaf French Bread
  • 1 8-oz. package of Tofuti "Cream Cheese" cubed
  • 8 Eggs
  • 2-1/2 Cups "milk", or "creamer" (I use Soy and like plain the best)
  • 6 Tablespoons Earth Balance melted
  • 1/4 Cup Maple Syrup
  1. Cut bread into cubes,
  2. grease a 13x9x2 inch baking dish
  3. Place 1/2 of the bread cubes into the baking dish
  4. Top with "Cream Cheese"
  5. Top with remaining bread cubes
  6. In blender mix together eggs, "milk", margarine, and maple syrup until well combined
  7. Pour mixture evenly over the bread & "cream cheese"
  8. Press down lightly to moisten all layers
  9. Cover with foil and let rest in fridge for 2 - 24 hours

When you are ready to bake the French Toast

  1. Preheat oven to 325
  2. Bake for 35 to 40 minutes, until center is set, and edges are slightly golden
  3. Serve with Apple Cider Syrup

Apple Cider Syrup

  • 1/2 cup Sugar
  • 1 Tablespoon Cornstarch
  • 1/2 teaspoon Cinnamon
  • 1 Cup apple cider, or apple juice
  • 1 Tablespoon lemon juice
  • 2 Tablespoons Earth Balance
  1. Stir sugar, cornstarch, and cinnamon together (in small saucepan)
  2. Stir in juice, or cider and lemon juice
  3. Cook and stir over medium heat until mixture is thickened and bubbly
  4. Cook and stir for 2 more minutes
  5. Remove pan from heat and stir in margarine until melted (I actually did not add more margarine and it turned out good)

I have had this recipe for a very long time and adapted it to fit the galactosemic diet; unfortunately I do not have the name of the author, title, etc.


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