Beyond the Griddle: Fashionable French Toast
tips, techniques, and recipes.

COOKING GLOSSARY

GAIL GRECO

ARCHIVE

Introduction | Sweet French Toast Creations | Savory French Toast Creations | Batter Enhancers | Dippers | Stuffings | Sauce/Syrup Recipes | Helpful Hints | Preparing a Stuffed French Toast

Recipes:
Cranberry Ricotta French Toast | Winter Fruit French Toast Pudding | Tomato and Rosemary French Toast with Cheese Sauce

METHOD

To prepare the syrup, bring water and sugar to a boil in a small saucepan coated with DuPont SilverStone® non-stick. Add the cranberries, wine, orange juice, orange zest and cinnamon stick, and bring to a boil. Reduce heat and simmer for 15 minutes or until the cranberries are tender. Remove and reserve the cinnamon stick; strain the mixture. Reserve the liquid and place the solids in a food processor. Process for 1 minute, then transfer to another saucepan with the reserved liquid and cinnamon stick. Simmer for 15 minutes or until thickened. Discard the cinnamon stick. Keep syrup warm.

To make the filling, melt butter in a medium skillet coated with DuPont SilverStone® non-stick . Saute the cranberries and nuts until brown. Add the brandy and flambé in the pan or cook until the alcohol is absorbed. Add the garam masala and honey, then stir in Ricotta. Remove pan from heat and set filling aside.

Make a cut in the center top of each piece of bread to create a pocket. Fill each with the cheese mixture, then firmly press the pockets closed.

In a large bowl, mix together the eggs, cream, orange juice, cinnamon, orange rind, Grand Marnier and nutmeg. Submerge each stuffed bread slice in the mixture for 20 to 30 seconds until a good amount of the mixture is absorbed. Sauté the bread on a hot griddle coated with DuPont SilverStone® non-stick, turning to cook each side until golden brown. Serve warm with cinnamon orange syrup .