Recipes | Breakfasts | Stuffed French Toast

BestLife International | Sammi's Best Products | It's Soy Much Better!

TOP

8 Recipes: Breakfasts

Stuffed French Toast

Ingredients:

½ cup raisins

¼ cup golden raisins

¼ cup currants

¼ cup candied orange peel or candied fruit without cherries

½ cup brandy or rum

1 (1 lb) loaf Italian semolina bread

16 ounces regular firm or extra firm tofu, frozen and defrosted

2 tsp grated orange or lemon zest

3 eggs

1 cup reconstituted Sammi's Best™ Soy

1 tsp pure vanilla extract

3 tbsp melted unsalted butter or nonstick cooking spray

French toast is always special, everyone will enjoy this special French toast. Semolina bread sold at the supermarket is perfect for making this recipe. Make this ahead and wrap each portion in foil and freeze it. Just reheat in the oven to serve.

Preparation:

In a small bowl, combine the raisins, golden raisins, currants, and candied peel with the brandy. Set aside to soak for 30 minutes.

Slice the bread diagonally into 1-inch slices, discarding the ends. Carefully pull the center from each slice, leaving about ½ inch of bread inside the crust. Set aside the rings of crusts. Tear the centers into ½ inch pieces and place them in a large bowl.

Crumble the tofu into the bowl with the torn bread, breaking it into bits the size of cottage cheese curd. Drain the dried fruit and add it to the bowl. Add the citrus zest.

In another large bowl, beat the eggs with reconstituted Sammi's Best™ Soy and vanilla. Pour half this mixture into the bowl with the torn bread. Stir with a fork until the bread is moistened and all the ingredients are well combined.

In batches, add 2 to 3 of the bread rings to the remaining egg mixture, turning the pieces once when they are well moistened.

Heat half the butter or oil in a large, heavy skillet over medium-high heat, or spray the pan with nonstick cooking spray before placing it over the heat. Arrange the soaked bread rings in the pan. Spoon the moistened bread and fruit mixture into the center of each ring, pressing with the back of the spoon to pack it firmly. Cook until the toast is browned on the bottom, 3 to 4 minutes. With a spatula, turn and brown the second side. Remove to a warm platter. Repeat until all the bread has been stuffed and cooked. Serve at once, accompanied by real maple syrup or sprinkled with confectioners' sugar. Or let the slices of stuffed toast cool. Wrap tightly in foil and freeze.