Cookin' With The KingDude Weekend Edition: Flying Monk REAL Stuffed French Toast
This original recipé will light up the eyes and tastebuds of "ages 6-92" this Fall!
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This is one of my favorite, Fall morning treats when the air is crisp and just chilly enough to require socks and slides. The recipé takes patience and some planning to make certain you have the best ingredients so for perfect results make plans to make it at least 1 day in advance!
FLYING MONK SAINT PADRE PIO STUFFED FRENCH TOAST
This French Toast recipe produces the most amazingly fluffy and sweet french toast pieces you’ll ever eat. Top it off with real maple syrup for a final BOOM!
Prep time 30 minutes
Cooking time 10 minutes
Serves 3 people, 2 slices each (scale as needed)
INGREDIENTS
FRENCH BREAD BATTER
3 Farm fresh eggs
1 Tspn Vanilla Extract
1 Tblsp ground Cinnamon
1/2 loaf of real french bread sliced into Six, 2-3 inch thick medallions*.
*Cut a seam into the medallions into the crust end length-wise leaving the bottom of the medallion still attached!
STUFFING
1/2 bar of cream cheese (best to leave the bar out, covered, overnight to soften)
2 Tblsp REAL butter
1 Tblsp Raspberry Jam
1 Tblsp Fresh LOCAL Honey
Beat the eggs for 5-6 minutes until you have soft peaks then whip in the vanilla and cinnamon. Reserve
.Combine the softened cheese honey and jam in a mixing bowl and knead the ingredients together until they are completely smooth with no cheese lumps. (If you didn’t soften the cheese then combine the ingredients in a small pot over low heat.) Reserve in a freezer for 10-15 minutes.
Now add the medallions to the French egg merengue taking care to complete coat the inside of the seams you cut. Reserve while the stuffing is chilling.
In a cast iron skillet, heat to medium high temp then melt 2 tblsp of real butter. Using tongs, remove the medallions from the merengue and into the skillet. Cook on each side til crispy brown. To finish, cook each medallion on its crust side for a minute.
Remove the stuffing from the freezer and using a silicon coated spoon add a few dollops to the center of each medallion until completely “stuffed”.
Say the Lord’s blessing… in Latin (beautiful prayer card available in my store, here)
Garnish with fresh maple syrup, fresh raspberries and serve piping hot and wait for Uncle Bobo to bear hug you and Aunt Petunia to invite you to move in the house and take up your inheritance early.