Sunday breakfast never tasted so good. Dive in with this amazing Stuffed French Toast brought to you by Gayle Pirie and John Clark, Chefs and Co-owners of Foreign Cinema in San Francisco! The kiddos will never know what hit ’em when they slice into a delicious piece of baguette and their favorite jam oozes out.
1 day old baguette
6 tablespoons of your favorite jam – apple, fig, raspberry, strawberry, cherry
2 tablespoons sugar
1 egg yolk
¾ teaspoon salt
2 cups milk
1 teaspoon vanilla
1 teaspoon orange flower water – optional
Butter for cooking the bread in the pan
1. Slice the baguette on a gentle bias, about 1-inch thick. You will need 12 slices.
2. Make an incision on the side of the bread with a paring knife to create a pocket in the center of the slice, about an inch into the center. Carefully place about a ½ tablespoon of jam into slice of bread.
3. Beat the whole eggs, yolk, milk, vanilla, orange flower water, sugar, salt, and blend well. Pour the mixture in a shallow dish.
4. Submerge the slices of bread and prick the surface with a fork for better absorption. (If the bread is fairly dry, you may need to massage the batter into the bread by turning it over frequently and pressing the bread into the batter.)
5. Let the sliced bread sit in the egg mixture for at least 15 minutes before cooking. This soaking time insures a custard-like interior and crisp exterior when the bread is cooked.
6. Melt 2 teaspoons of butter in an iron skillet or on a seasoned griddle over medium heat.
7. Place the battered slices into the foaming butter and turn the heat to low. Cook each piece of bread about 3 to 4 minutes on each side until the bread is golden brown and the inside is like pudding. Add more butter to the pan, if necessary.
Note: If the French toast cooks too long, the surface of the bread becomes tough.
Depending on the season, garnish the French toast with sautéed apples, figs, pears, fresh berries or everyday items like sliced bananas, toasted almonds, powdered sugar.
Partners Gayle Pirie and John Clark are two highly original talents who have been deeply involved in the competitive and innovative ferment of the San Francisco restaurant scene for over two decades. Today, Pirie and Clark are the chef talent and owners behind two very popular and exciting dining destinations in San Francisco – Foreign Cinema and Show Dogs. In addition to Foreign Cinema and their new ventures, they have published two cookbooks, Country Egg, City Egg in 2000 and Bride and Groom in 2006.