Stuffed French Toast By Chef Andrea Drummer • Tasty

By Tasty · 45 min

Ingredients

Instructions

1. Make a small slit in the side of each bread slice, going almost through to the other side.
2. Simmer the sugar, cream and vanilla seeds over medium heat, whisking until the sugar dissolves and the mixture is warm, about 5 minutes.
3. Beat the eggs in a bowl. Whisk in a ladle of the hot cream to temper them, then pour the mixture back into the pot, whisking. Take off the heat and let cool to room temperature.
4. Arrange the brioche slices in a 9 x 13-inch (19 x 27 cm) dish, pour the cooled custard over and soak for at least 1 hour.
5. Preheat the oven to 350°F (180°C).
6. Move the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) dish and bake for 35-40 minutes, until golden on top. Cool to room temperature.
7. Beat the cream cheese, ricotta and strawberries until fluffy, then chill in a piping bag fitted with a large round tip.
8. Mix the strawberries, lemon juice, sugar and lemon zest and let macerate for 10 minutes.
9. Beat the cream, sugar and vanilla to soft peaks.
10. Pipe the cheese filling into the centre of each slice without overfilling.
11. Sprinkle each slice generously with turbinado sugar and torch until melted and golden.
12. Stir the blueberries and maple syrup into the macerated strawberries.
13. Top each slice with a spoonful of berries, a dollop of cream and a mint leaf, and serve immediately.

Summarized from Tasty's video. Watch it for the details.

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