Recipes

[b][size=150]French Toast with Hazelnut Stuffing[/size][/b]
Javier Calderon

This fancy French toast features the hazelnuts sandwiched between two slices of thick sourdough, dipped in an egg wash, and lightly sauteéd. The mix of lemon and orange juices, hazelnuts, and honey lifts the lids of any sleepy-eyed breakfaster.

[b]Ingredients:[/b]

Sourdough Bread Slices
[b]
Hazelnut Cream Cheese:
[/b]
24 oz. (1-1/2 lbs.) cream cheese
zest from 2 oranges
zest from 2 lemons
8 oz. (1/2 lb.) hazelnuts
1 c. warm honey
[b]
Egg Wash:[/b]

6 eggs
1 t. vanilla
Cinnamon to taste

[b]Preparation:[/b]

Toast hazelnuts in 350-degree oven 6 minutes. Using a blender, mix cream cheese, both zests, honey, and half of the hazelnuts. Stir in remaining hazelnuts by hand so the mixture is somewhat chunky. Cream cheese may be refrigerated until needed.

Spread 1/2 c. cream cheese mixture on one slice of bread, top with a second slice, and dip in egg wash.

Sauté in butter until golden brown. Dust with powdered sugar and serve with pure maple syrup. Serves 15–20.