Cranberry Orange Stuffed French Toast
Chef Jeff Merry | Boston Division
While we’re not advocating for an early morning cake and ice cream movement just yet, satisfying the sweet tooth allows all sort of dishes and snack foods to cross over into the breakfast, all-day space. French toast made with Hawaiian bread, chocolate crepes, monkey bread, guava and cream cheese puff pastry waffles, salted caramel pancakes, Bananas Foster oatmeal—nothing is off the table. The recent launch of Kellogg’s cereal café in New York City was designed specifically to hit millennials’ morning sweet spot and provide an all-day sugar buzz with a do-it-yourself cereal bar, specialty cereal drinks and ice cream sandwiches made with Pop-Tarts. We’re all in on the sweet stuff, especially when balanced with the tartness of cranberries and orange zest in the amazing French toast seen at right. Our spin on the Dutch puff, a popover-pancake hybrid, is an elegantly satisfying breakfast, brunch or dessert treat baked in small cast-iron skillets, piled high with blood orange curd and blackberries, and sprinkled liberally with powdered sugar.
- 32 ea Sourdough Cranberry Sandwich Bread Loaf Slice 3/4"
- 1 lb Cream Cheese Loaf
- 4 oz Sour Cream
- 1 lb Orange Marmalade
- 12 ea Egg
- 2 lb Almond Milk
- ½ oz Extract Vanilla Pure
- ½ oz Korintje Cinnamon, Ground
- 2 ea Orange, Whole Fresh, zest of
- Mix softened cream cheese, sour cream and orange marmalade. Spread on 1 piece of bread and then top with second piece. Repeat.
- In bowl, mix eggs, almond milk, vanilla extract, cinnamon and orange zest. Heat a non-stick skillet. Dip "sandwich" into batter and place in pan. Once the underside is browned, flip and continue cooking.
- Once done, remove and slice diagonally. Shingle slices on plate and top with powdered sugar.