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stuffed french toast

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Stuffed French Toast

Rich and tender egg bread are filled with fresh fruit, then dipped in an orange-scented egg custard to create a brunch dish that’s sure to make every guest feel special and ultra-spoiled. Garnish with additional fruit if desired. Add 2 oz (60 g) chopped bittersweet chocolate to the fruit filling for an extra-special brunch dish.

Ingredients :
  • 1 tsp. Vanilla
  • 3/4 cup Milk
  • 3 Eggs, beaten
  • 1/2 tsp. Ground cinnamon
  • 2 tbsp. Granulated sugar, divided
  • 1 Large ripe banana, sliced
  • 1/2 cup Sliced strawberries
  • 4 slices Day-old egg bread (1-inch/2.5cm thick slices)
Directions :
  1. Insert small serrated knife horizontally into side of 1 piece of bread; cut along the length to make pocket, without cutting all the way through. Repeat with remaining slices. Toss together strawberries, banana, 1 tbsp (15 mL) sugar, and cinnamon; stuff evenly into pocket of each slice of bread.
  2. In shallow bowl, whisk together eggs, milk, remaining sugar, vanilla, orange zest and salt; dip each slice of bread into egg mixture for 15 to 20 seconds or until well saturated.
  3. Melt butter in large nonstick skillet over medium heat; cook French toast, flipping once, for 7 to 10 minutes or until golden brown. Dust with icing sugar. Serve with maple syrup.

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