22 May 2010

Grilled Apple-Stuffed French Toast

My mom doesn't have a grill at her condo. They aren't allowed to have them. So, to make up for that, we have spent the weekend grilling. I realize that we've only had dinner and breakfast so far - but we managed to grill both meals. For dinner last night, we had burgers. But for breakfast, we made Grilled Apple-Stuffed French Toast. It was one of the fanciest and most decadent breakfast items I've ever made.

Ingredients for the filling:
8 oz. cream cheese, at room temperature
2 T. granulated sugar
1/2 t. ground cinnamon
1/4 C. sour cream
1 medium-sized coarsely chopped apple (we used Passion Rose, but I'd imagine that a MacIntosh or even Granny Smith would be good)

Ingredients for the French toast:
6 slices (cut 1-1/2 inches thick) challah
6 large eggs
1/2 C. heavy cream
1-1/2 T. melted butter
1-1/2 T. vegetable oil

Mix the filling:
Combine the cream cheese, sugar, and cinnamon and mix thoroughly by hand until smooth. Gently stir in the sour cream and apple until just combined.

Make the stuffed-French toast:
Use a sharp serrated knife to make a pocket in each slice of bread. Insert knife into the center of the bottom of the crust and work the knife in both directions, leaving a 3/4 inch around the edge of the bread. Be careful not to puncture the bread or other sides of the crust.

Squeeze the bread gently to part the opening. Spoon in 2 or 3 T. of the prepared filling until the pocket is full. Tap the bread slice on the counter to settle the filling. Wipe any extra filling from the opening with a clean paper towel.



Whisk the eggs and cream together. Dip each slice of stuffed bread into the egg mixture and soak for about 30 second.

Grilling:
If you are using charcoal, use fewer coals than normal and spread them out so they are not stacked on top of each other and so they are not touching. If you are using a gas or electric grill, turn the knobs to medium and when the grates are hot, clean them thoroughly. Oil the grates with a paper towel soaked in vegetable oil or with a silicon basting brush. (Careful of flare-up.) Put the egg-soaked bread on the oiled grates.



Close the lid, and allow to cook for about 2-4 minutes, or until golden brown. I used both a spatula and tongs in order to make sure they were baked thoroughly on each side. When they are lightly browned on each side, remove from the grill. Serve warm with maple syrup or homemade whipped cream.





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