Post by tummyache on Aug 31, 2017 14:41:38 GMT -5
LEMONY STUFFED FRENCH TOAST
www.verywell.com/lemony-stuffed-french-toast-4147869?utm_campaign=wellfed&utm_medium=email&utm_source=cn_nl&utm_content=20170831&utm_term=
SERVES: 4
• 1¼ cup yogurt [or plain dairy-free yogurt]
• 2 tsp fresh lemon zest
• 1 Tbsp fresh lemon juice
• 1 Tbsp dextrose [or omit for HFI]
• 4 large eggs
• ½ cup milk [or unsweetened dairy-free milk]
• 1 tsp vanilla extract [or omit if sensitive]
• 1 tsp ground cinnamon [or nutmeg works too]
• 1 Tbsp dextrose [or omit for HFI]
• 1 Tbsp butter [or dairy-free margarine]
• 8 slices white sourdough bread [or gluten-free bread]
INSTRUCTIONS
FILLING:
1. The night before, or at least three hours before planning to make the filling: place yogurt in a sieve lined with a triple layer of cheesecloth, a coffee filter or paper towels. Allow whey to drain off until 1 cup of thickened yogurt remains. (Add back a little whey if too much drains off overnight.)
2. In a small bowl combine the yogurt, lemon zest, lemon juice, and dextrose, and set aside.
3. In a 13 x 9-inch baking dish, beat together eggs, milk, vanilla extract, cinnamon, and dextrose until well combined.
FRENCH TOAST:
1. In a large skillet: melt half of the margarine/butter over medium heat. While the margarine/butter is melting, soak half of the bread slices in the egg mixture. Use a fork to turn the bread so that it soaks on both sides.
2. When the margarine/butter is bubbling and fragrant, place the soaked bread slices in a single layer in the pan and cook until the bottom is browned, and then flip the toast. Toast is done when it is golden brown on both sides.
3. Distribute the first four slices of toast onto four plates, and repeat this procedure with the second half of the bread.
4. Place a dollop of lemon filling on top of each of the plated French toast slices, top with a second slice of toast, sprinkle with cinnamon and serve warm.
COOKING and SERVING TIPS:
• Stale bread makes very good French toast; it’s a good way to use up leftovers.
www.verywell.com/lemony-stuffed-french-toast-4147869?utm_campaign=wellfed&utm_medium=email&utm_source=cn_nl&utm_content=20170831&utm_term=
SERVES: 4
• 1¼ cup yogurt [or plain dairy-free yogurt]
• 2 tsp fresh lemon zest
• 1 Tbsp fresh lemon juice
• 1 Tbsp dextrose [or omit for HFI]
• 4 large eggs
• ½ cup milk [or unsweetened dairy-free milk]
• 1 tsp vanilla extract [or omit if sensitive]
• 1 tsp ground cinnamon [or nutmeg works too]
• 1 Tbsp dextrose [or omit for HFI]
• 1 Tbsp butter [or dairy-free margarine]
• 8 slices white sourdough bread [or gluten-free bread]
INSTRUCTIONS
FILLING:
1. The night before, or at least three hours before planning to make the filling: place yogurt in a sieve lined with a triple layer of cheesecloth, a coffee filter or paper towels. Allow whey to drain off until 1 cup of thickened yogurt remains. (Add back a little whey if too much drains off overnight.)
2. In a small bowl combine the yogurt, lemon zest, lemon juice, and dextrose, and set aside.
3. In a 13 x 9-inch baking dish, beat together eggs, milk, vanilla extract, cinnamon, and dextrose until well combined.
FRENCH TOAST:
1. In a large skillet: melt half of the margarine/butter over medium heat. While the margarine/butter is melting, soak half of the bread slices in the egg mixture. Use a fork to turn the bread so that it soaks on both sides.
2. When the margarine/butter is bubbling and fragrant, place the soaked bread slices in a single layer in the pan and cook until the bottom is browned, and then flip the toast. Toast is done when it is golden brown on both sides.
3. Distribute the first four slices of toast onto four plates, and repeat this procedure with the second half of the bread.
4. Place a dollop of lemon filling on top of each of the plated French toast slices, top with a second slice of toast, sprinkle with cinnamon and serve warm.
COOKING and SERVING TIPS:
• Stale bread makes very good French toast; it’s a good way to use up leftovers.