Saturday, July 19, 2014

Banana Cream Stuffed French Toast with A Warm Strawberry Maple Syrup

My Daily Dish for the day is...
French Toast
Stuffed French Toast
This is one of the things my family and friends have requested I make for them since I was a teenager 
This Stuffed Version of My French Toast is just as Delicious as it is Visually Pleasing
It is sure to impress any recipient
*&* truly worthy of being served on your best set of dishes
I serve them with a light dusting of powdered sugar, a drizzle of my homemade warm strawberry maple syrup (recipe below) then top with fresh slices of strawberries
and a side of maple sausage links

Mmm this cream tastes like a banana cheesecake
3/4 cup Carnation Evaporated Milk
1/8 cup White Granulated Sugar
2 Large Egg Yolks
3 Tablespoons Land O' Lakes Salted Sweet Cream Butter
1/2 cup Very Ripe Mashed Bananas
1/2 Tablespoon Pure Vanilla Extract
1/2 teaspoon Apple Pie Spice
8 ounce Brick Philadelphia Brand Cream Cheese, softened
1/8 cup Powdered Sugar
The addition of a couple drops of black walnut extract is lovely in this filling but not always easy to find

Place cream cheese, mashed bananas, and powdered sugar in the bowl of a stand mixer
Whip together until smooth; set aside
In a saucepan over medium-high heat add butter, milk, sugar, and egg yolks;
Whisking constantly, until thickened
This should take about 12 to 15 minutes
Add the banana cream cheese mixture, vanilla and apple pie spice
Continuously stirring
Remove from heat
Allow to cool, slightly
Spread about 1/8 cup of the filling on one side of the bread (inner side)
Top with a plain slice of bread
Set aside until all sandwiches have been prepared for dredging

This is such a child pleasing tasty mixture
In one sitting my best friends 5 year old ate 7 slices of French toast dipped in this
I could not make it fast enough for him
I was afraid his little belly would burst
Funny thing was when I sat the first plate in front of him
he said it didn't look like the French toast his mommy makes
I thought uh oh then asked him what his mommy's looks like
he said black
3 Large Eggs
2 Tablespoons Whole Milk
1 Tablespoon Freshly Squeezed Naval Orange Juice
1/2 teaspoon Apple Pie Spice
1/8 teaspoon Ground Nutmeg
1 teaspoon Pure Vanilla Extract
In a shallow glass pie plate
Whisk together eggs, milk, OJ, vanilla and apple pie spice
Place stuffed sandwich in egg mixture, let stand 10 seconds
Flip and allow opposite side to stand 10 seconds
Repeat with remaining stuffed sandwiches
Place on a preheated and oiled griddle or in a skillet
Cook 3 to 4 minutes per side or until lightly golden brown

Light Powdered Sugar Dusting
Drizzle of Warm Strawberry Syrup
Fresh Strawberry Slices

Look at that beautiful deep red color with bits of strawberries
18 ounce Smuckers Strawberry Preserves
1 cup Frozen Strawberries, thawed & pureed
1/2 teaspoon Strawberry Extract
1/4 cup Pure Maple Syrup
2 Tablespoons Freshly Squeezed Naval Orange Juice

Heat preserves in a saucepan over medium heat
Add pureed strawberries, extract and orange juice
Bring to a boil, then stir in maple syrup
Simmer until desired thickness is achieved

For a smooth syrup use an immersion blender

Remove from heat
Keep the syrup hot by pouring it in a glass or metal syrup dispenser, serve immediately
This is a beautiful uranium green vintage syrup pitcher made by Hazel Atlas Glass Company
I served them on this lovely purple swirl plate made by Gibson and given to me by my Grammy
If you don't really have time to stand at the stove
you can start at the Dredge step
Using Hawaiian bread, sliced thick is wonderful in the baked version
But plain white bread works just as well, its just thinner
Once you dredge all the slices of bread on both sides
Place them in a lightly buttered 9x13" glass baking dish
I recommend Pyrex, of course
At this stage you may place in the oven
or cover and refrigerate overnight to bake the next morning
Bake at 350° F for 25 to 30 minutes
Flip once halfway through baking time
They're still very delicious without the filling
So glad you have stopped by
I love to read comments from folks visiting me in blogland.
I look forward to new ideas, suggestions, requests
and even any alterations you may have made to one of my recipe posts.
So please leave me a comment and I will buzz by your blog and do the same for you.
Come Back Soon
*&* Often
You're Welcome Anytime!
Aim ♥
        Have The Best Day Ever!