Lemon Stuffed French Toast with Warm Berry SauceBy Yvonne Martin of The White Oak Inn
- 16 slices of Italian or French bread
- 1 - 8 ounce package cream cheese, softened
- 1/4 cup of lemon curd
- 3 tablespoons powdered sugar
- 1 teaspoon lemon extract
- 8 eggs
- 1 cup evaporated milk
- 2 tablespoons sugar
- 1 teaspooon almond extract
- 1 cup of frozen mixed berries
- 1/4 cup sugar
- 1/2 cup water
- 1 tablespoon cornstarch
Combine cream cheese, lemon curd, lemon extract and powdered sugar. Divide this between 8 of the slices of bread and spread to within ¼ inch of the edge. Top with the remaining 8 slices of bread to make sandwiches.
Beat the eggs with evaporated milk, sugar and almond extract. Dip each sandwich in the egg mixture to coat both sides and put in a single layer on a baking sheet or casserole dish. Pour any remaining batter over top and let sit for 10 minutes to absorb the batter.
Heat a griddle to 300 degrees (medium low heat) and cook until golden brown on both sides.
Meanwhile make sauce. Combine berries, sugar and water in a small saucepan. Bring to a simmer and cook over low heat for 3 or 4 minutes. Combine the cornstarch with just enough water to make a paste and stir in. Cook for one minute, stirring constantly to thicken. Add more water if it seems too thick. Serve over French Toast.