FRENCH TOAST (STUFFED) WITH LEMON CREAM CHEESE FILLING

FRENCH TOAST (STUFFED) WITH LEMON CREAM CHEESE FILLING image

Yield 6 pieces

Number Of Ingredients 17

Ingredients

Filling:
4 oz cream cheese, at room temp
2 tbs sugar
1 tsp lemon extract
1 tsp finely chopped lemon zest
3/4 cup part-skim ricotta
French Toast:
6 slices (1 1/2" thick) bread (challah, Italian, French or other medium textured loaf)
6 large eggs
1/2 cup heavy cream
1 1/2 tbs unsalted butter
1 1/2 tbs corn oil
Blueberry Syrup:
(Makes 1.5 cups)
2 cups fresh or frozen blueberries
1/2 cup sugar
2 tsp fresh lemon juice

Steps:

Filling: In med bowl, combine cream cheese, sugar, lemon extract, and zest, and beat with hand mixer on high until smooth, scraping sides of bowl as necessary, about 1 minute. Gently stir in ricotta until just combined. French toast: Create a pocket in each slice of bread by inserting a sharp knife into the top crust of the bread and then working the knife in both directions, cutting to within 3/4" of the sides and bottom. Be careful not to puncture the sides of bread. Spoon in 2 or 3 tbs of the lemon filling until pocket is full but not bursting. Tap bread on counter to settle filling. In med bowl, whisk the eggs and cream. Dip each slice of stuffed bread into the egg mixture, soaking each side for about 1 minute to coat well and evenly. Stand the pieces upright in a baking dish and drizzle with any remaining egg mixture. Cover and refrigerate for up to 1 day. Heat oven to 375F. Lightly grease baking sheet. In large skillet, heat butter and oil over medium high until butter is melted and foamy. Saute as many picese as will fit at once, turning once, until golden brown on both sides, about 2 minutes per side; the bread will puff up a bit. Continue with all pieces. Put sauteed pieces on the greased baking sheet and bake until filling is heated through, @ 6-8 minutes. Blueberry sauce: In medium saucepan, combine the blueberries, sugar and lemon juice. Heat over low heat, stirring constantly until the sugar dissolves, 2 to 3 minutes. Increase the heat and bring the mixture just to a boil. Lower the heat to a simmer and cook for another 2 minutes, stirring constantly. Remove from the heat. Serve warm.