Arcane Fire

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French Toast

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Sometime in early June, my friends and I all woke up at 9am on a sunny Sunday morning and thought it would be a grand idea to walk across the Brooklyn Bridge.  Equipped with iced whole milk lattes and San Pellegrinos we set out for our long walk to Prime Meats.  I’d heard legends about “the Frankies” and their empire via NYMag and Sam Sifton, so it was a real treat when my friends all seemed equally as gung ho about waiting out the “epic line” to eat there.  To our surprise, there wasn’t much of a line at all  (though the staff did manage to keep us standing around for a good half hour), and the food was “very good,” so all in all, a great meal.  Which brings me back to this post–featuring marscapone stuffed french toast–as my recipe for this Wednesday, which by the way, is not at all what I ate that morning, but you know similar enough.  Prime Meats has a knack for making simple foods very, very well.  And their french toast with bacon was no exception.  This recipe (and maybe all french toast now) reminds me of awesome, slow, New York City Sunday mornings, which is to say, I now only want to eat french toast when I am slightly hung over, have mascara smudged under my eyes, and in great restaurants (sorry diners).  Here’s to brunch. 

Brioche French Toast, stuffed with Marscapone and Marmalade

For batter:
1 cup crème fraiche or sour cream
2 cups milk
6 eggs
1 oz brandy or…
2 TSP vanilla
½ cup sugar
2 tsp salt
Orange or lemon zest
Nutmeg

For toast:
6 slices bread 1” thick, with pocket cut from small hole on one side
6 oz mascarpone
8 oz marmalade

Combine all ingredients and whisk together until well-combined.

With jam and cheese in piping bags, fill each piece of bread, being careful to not over-fill, and keeping the ingredients within the pocket and away from the opening.

Dip each slice in batter and allow to soak thoroughly, then drain well.
On a hot griddle, begin by searing the opening, ensuring that it has cooked shut before continuing to cook until golden brown on both sides. Serve immediately.

recipe courtesy of Marcey Brownstein Catering via Sunday Suppers

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Written by doorr

August 4, 2010 at 5:16 pm

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