Stuffed French Toast (United States)

      It is very hard to say where the technique for making french toast originated.  After all, dipping day old bread in an egg batter and frying it with some butter has been around ever since people began baking bread.  In England they call it Eggy Bread, in France it is called Pain Perdu (lost bread), and for some reason Americans call it French Toast.
      Now stuffed french toast is very American.  Filling a breakfast item with sweet custard and an assortment of different flavors just screams "Melting Pot".  Now if you want to make a more traditional Stuffed French Toast you should use slightley stale Texas Toast and fill it with some sweetened cream cheese.  Cook it as you usually would by frying each side and then garnish with berries.
      For people like me simple is well and good, but something that I refuse to serve.  Not because I like to be an educator of fine foods or because I like to show off.  For me cooking with great presentation is one of the few skills I have that I can give my friends and family to show that I care.  Which is how this recipe actually came about.  Lemon Rosemary French Toast, instead of bread I make it with pound cake and fill it with a lemon cream and a rosemary lemon syrup.  If you need a good wake up call for a person you love, then this is the recipe for you.

Lemon Rosemary French Toast

1 package (8 ounces) cream cheese

1/2 cup heavy cream

1 tablespoons  lemon juice

4 tablespoons cornstarch

2 tablespoon sugar

12 slices slightly stale pound cake (1 inch thick)

5 eggs

1 cup half and half

2 tablespoons powder sugar

3 teaspoons dried rosemary

1 tablespoon lemon zest

1 cup sugar

1/2 cup water

1/2 cup lemon juice

2 tablespoons minced rosemary

mint sprigs and fresh blueberries for garnish

In a large bowl mix together the cream cheese, heavy cream, tablespoon lemon juice, cornstarch and 2 tablespoons sugar.  Cover the bowl with plastic wrap and chill for up to two hours.   

In a medium bowl mix together the eggs, half and half, powdered sugar, rosemary, and lemon rind.  Whisk the mixture thoroughly and gently dip each piece of the pound cake into the egg mixture.  Butter a 10 inch skillet and cook over medium heat.  Place the soaked french toast into the heated skillet and cook for about 3 minutes per side.  Or until the bread has become golden brown.

Once you have completed all 12 pieces of pound cake.  Place on a large plate to allow it to cool while you make the syrup.  To make the syrup combine the 1 cup sugar, water, and 1/2 cup lemon juice bring to a boil and then remove from heat and allow to thicken.  Add in the rosemary and and set aside until ready to use. 

To assemble place four slices of the French Toast onto four separate plates.  Spoon some of the cream mixture onto each and repeat the layering process ending with the third piece of French Toast.  Drizzle the french toast with the syrup and garnish with the mint sprigs and blueberries.  Serve Immediately

Serves 4