Search Results for: french toast

Stuffed French Toast & A Visit From The Fairy Hobmother!

Stuffed French Toast is one of those things that I’ve always wanted to try, but never actually got around to doing.  During my visits back home to Canada and while on holiday in the US, stuffed french toast was always one of those things on a menu that called my name, yet for some reason I just never ordered it.  Then before I knew it, my holiday would be over, and I’d have to fly back to the UK where sweet and yummy treats just don’t make their way onto the breakfast table – it’s just sausages, beans, mushrooms, fried eggs and grilled tomatoes here I’m afraid.  


Because I always seem to miss the opportunity to order stuffed french toast while on holiday, it’s been on my “to bake” list for quite some time now.   The other thing that’s been on my “to bake” list for even longer is cinnamon raisin bread.  I have a strange obsession with cinnamon raisin bread.  It’s one of my favorite things to eat in the morning, all nice and toasted with a bit of melty butter on top!  

I’d been on the hunt for a good cinnamon raisin bread recipe for ages, but it seemed like every one I came across needed a bread maker.  And since I didn’t have a bread maker, my search for the perfect recipe continued without much success.  So when I recently came across a blog post on Lay The Table saying that the Fairy Hobmother would grant one readers wish, I got super excited and commented straight away, wishing for a bread maker (or an ice cream maker – I couldn’t decide!). 

If you’re a regular reader of blogs in the UK, then you’re probably pretty familiar with The Fairy Hobmother.  For those of you who aren’t familiar with The Fairy Hobmother, she (aka: he) works for Appliances Online, and spends her days visiting blogs and granting wishes! Pretty cool huh?

So, about a month ago I was surprised, but thrilled to see an email in my inbox from the Fairy Hobmother letting me know that my wish had been granted!!  Since I had wished for an ice cream maker or a bread maker, I was told that I could have my choice as to which one I wanted.  It was a hard decision, but I ended up going with the bread maker after remembering all those times I had wanted to bake cinnamon raisin bread, but was never able to.


A few days later, my brand new shiny bread maker arrived, and I have to say I’ve really been enjoying it!  The great thing about this bread maker (Morphy Richards Daily Loaf) is that it makes loaves 1/2 the size of regular loaves, which is perfect if you live alone, or if you don’t eat a lot of bread (like my husband and I).  So far I’ve made several types of bread, but of course cinnamon raisin had to be the first!  Because this bread maker makes a smaller loaf than normal, I decided it was probably best to use the recipes that were supplied with the machine.  I won’t bother including the recipe since most people probably don’t have this bread maker, but if I could say one thing about it, it would be that I would double the cinnamon and raisins as I didn’t think there was enough of either in the bread, but never the less it was still good.  


So after baking my first loaf of cinnamon raisin bread I decided it would be the perfect excuse to bake stuffed french toast with.  I made my stuffed french toast by cutting extra thick slices of my cinnamon raisin bread, and then making an incision in the bottom of the slice where I could put the filling.  I think this is probably the best way of making stuffed french toast, but if you can’t find unsliced loaves of bread, then you can use 2 slices of regular bread, but you’ll just need to be careful not to overfill them with the filling, because it will leak out the sides.


Cinnamon Raisin Stuffed French Toast

Ingredients: 

4 thick slices of cinnamon raisin bread

6oz (170g) Cream Cheese
1 1/2 Tbsp Sugar
1/2 tsp Cinnamon

2 Eggs
2/3 Cup (160ml) Milk
1/4 tsp Cinnamon
1/4 tsp Ground Nutmeg
1 tsp Vanilla Extract
Pinch of salt 

Instructions:  

1.  Using a sharp knife, make a cut in the bottom of each slice of bread and carefully work your way up 3/4 of the way inside so a little pocket forms.  Set aside



2.  In a small bowl, whip or mix the cream cheese, sugar and cinnamon together until well combined.  Fill a piping bag fitted with a large metal tip with the cream cheese mixture (if you don’t have a piping bag – don’t worry, you can use a small spoon – a piping bag is just easier). Now take your pieces of bread and insert the metal tip into the opening you cut earlier.  Squeeze gently until you’ve filled the inside pocket of your bread with the cream cheese mixture.  If you don’t have a piping bag, just use a small spoon to carefully spoon the cream cheese mixture into the pocket, making sure not to tear the bread.  Do not overfill.


3.  In a shallow container whisk together the eggs, milk, cinnamon, nutmeg, salt and vanilla.  Heat a non stick frying pan over medium high heat, and coat with non stick cooking spray or a bit of butter or non stick cooking spray.  Pick up a piece of the prepared bread with a fork and lay it flat in the milk and egg mixture.  Let the bread soak up a bit of the liquid (approx 30 seconds) before flipping over to soak the other side (again for approx 30 seconds).  Place in pan, and cook until golden brown before flipping. Once both sides are cooked, place the French toast on a place and sprinkle with powdered sugar and top with syrup.

Tip:  Immediately after placing the soaked bread in the frying pan, I place a lid over the bread in order to help cook the bread thoroughly and prevent it from getting soggy.   
I’m really loving my new bread maker, and I still quite can’t believe that the Fairy Hobmother chose to grant my wish!  And here’s the best part of the whole thing – I can now pass my luck on to someone else, and it could be you!  All you have to do is leave a comment below telling the Fairy Hobmother what you wish for and it may just come true!!  If you need some inspiration for your wish, then pop on over to Appliances Online – they’ve got some great things there – especially the Pink Smeg Fridge
Good Luck!!!!

French Toast

There’s nothing I love more than to sit down to a freshly cooked breakfast on a Saturday morning.  For most North Americans a typical weekend breakfast would be a hearty omelet or something nice and sweet like pancakes, French toast or waffles, all topped off with syrup or fruit and whipped cream.  During my time in the UK I’ve found that people here just don’t really appreciate a sugary start to their weekend as much as we do back home.  A typical weekend breakfast for my friends here in the UK is a full English breakfast, commonly known as a “fry up”.  The English breakfast consists of eggs, back bacon and/or sausages, grilled tomatoes, fried mushrooms, baked beans and fried bread or toast.  Since I grew up in Canada I have what I call a “Saturday Sweet Tooth”.  It’s been quite a while since I made French toast, so I figured it was about time I made a batch.  
Start out with the basics – milk and eggs. Add in some cinnamon and nutmeg, and a dash of vanilla.
 
  
You’ll also need some equipment – a non-stick frying pan, a whisk and some measuring cups and spoons. And remember, everything tastes better when it’s made with PINK!

 

Whisk everything together in a dish that’s wide enough for the bread to lay down in.  Dip each piece of bread in the liquid and fry until golden brown on each side.

Pour on some syrup and enjoy.

Ta da!!!!!

Spiced French Toast:

2 eggs
2/3
cup (160 ml) milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch of salt
6 thick slices of bread
 
In a shallow container whisk together the eggs, milk, cinnamon, nutmeg, salt and vanilla.  Heat a non stick frying pan over medium high heat, and coat with non stick cooking spray or a bit of butter (see below).  Pick up a piece of bread with a fork and lay it flat in the milk and egg mixture.  Let the bread soak up a bit of the liquid (approx 20-30 seconds) before flipping over to soak the other side (again for 20-30 seconds).  Place in pan, and cook until golden brown before flipping. Once both sides are cooked, place the French toast on a place and sprinkle with powdered sugar and top with syrup or berries and whipped cream.

Hints:
 
•    I prefer to use bread from the bakery that hasn’t been pre-sliced, and is nearing its expiry date. The crustier the bread the better, that way it won’t get too soggy and fall apart when you soak it in the egg/milk mixture.  It also helps to cut your bread in thicker slices than you would normally.  A French baguette also works well with this recipe.
•    Immediately after placing the soaked bread in the frying pan, place a lid over the bread in order to help cook the bread thoroughly and prevent it from getting soggy.
•    Non-stick cooking spray helps cut down on calories, but also doesn’t burn as much as butter will.  Burnt butter will affect the taste your French toast and cause it to turn quite dark.  If you’d like you can spread a bit of butter on the French toast once it’s on your plate before drizzling with syrup.

I haven’t been able to find aerosol non-stick cooking spray here in the UK.  In fact the only thing I’ve been able to find is an olive oil pump spay, which works well for cooking, but doesn’t coat baking pans nearly as well as the aerosol stuff.  Luckily when we were in Texas a few months ago I picked up a can of the aerosol kind – it was even butter flavored!!!


I prefer to top my French toast off with syrup, and for me it’s gotta be Aunt Jemima!  Real pancake syrup was one of the first “North American” things I really missed when I moved here.  The UK sells something called Lyle’s Golden Syrup, which was the closest thing to pancake syrup I could find, but for me it didn’t really come close.  The taste was totally different, and the consistency is a lot thicker than the syrup I’m used to.  Syrup in the UK is considered more of a dessert topping, and is often used on ice cream as well as waffles (which are much smaller than the ones in North America) and pancakes (which are closer to a crepe), both of which are more typically eaten as a dessert or “pudding” as it’s known in the UK.  Above are bottles of syrup from Canada, the US and the UK. Whenever I go back to North America I come back with an extra suitcase filled with food and baking supplies!  

On a side note, I found it interesting to compare my Canadian Aunt Jemima to the bottle I picked up in the US.  Although the name is the same “Aunt Jemima – Butter Flavored Syrup” the ingredients are very different. The Canadian version is made with regular sugar, while the American version is made with high fructose corn syrup.  I wonder if the corn syrup version will taste as good.  I’ll report back in a few months…..


Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

A couple of weeks ago I told you about my fondness for breakfast when I posted the recipe for my delicious and healthy gluten free coconut protein pancakes.  I’ve been on a major breakfast kick lately.  Probably because I’ve got a 3 and a half year old who’s sole mission in life is to not let me sleep past 8am.  So for the first time in my life I’m being forced to get up at a normal hour on weekends. So rather than sleep for an additional 3 hours like I’d like to do, I’m making breakfast instead. I’m not talking Cheerios or Rice Krispies. I’m talking about good hearty breakfasts. The kind I dream about ordering at restaurants when I’m organised enough to make it out the front door before they stop serving it.  And although those breakfasts are super good, they’re not always super healthy.

Fresh Fruit

I’m a sucker for sweet stuff, and breakfast is no exception. Waffles, French Toast, Pancakes.  I’ve been trying to find new ways of enjoying healthier versions of my favourite breakfasts.  My coconut protein pancakes were so delicious, that I couldn’t wait to try developing more healthy breakfast options. I knew that part of creating healthier breakfasts would involve cutting out the sugar. But I still needed to satisfy my sweet tooth. Cue Natvia sweetener to the rescue!

Natvia is a 100% natural stevia based sweetener, that’s the perfect alternative to sugar.  It’s available in the UK through Ocado, and is a great replacement to the sugar in your daily coffee.  And best of all, you can cook and bake with it.  There are zero calories per serving, making it the perfect alternative to sugar in my healthy breakfasts. I’ve been using Natvia for a few weeks now as a replacement to the sugar in my coffee and in some of my baking, and it’s been great!

Natvia sweetener

Not only did I want my breakfast to be sugar free, but I also wanted to try and create something that was gluten free as well.  I’m not gluten intolerant, but I know a lot of people who are, so I’m hoping they’ll enjoy this recipe too. Finally, I wanted to incorporate two of my favourite things at the moment – lemon and waffles.

Sugar & Gluten Free Lemon Poppyseed Waffles

Baking with gluten free flour is totally different than baking with regular flour, but after a lot of experimenting and several attempts using various amounts of gluten free flour and other ingredients, I came up with a recipe I’m really happy with.  These waffles are the capture the perfect flavour of sweet and zesty lemon, along with some poppy seeds thrown in for good measure. They remind me of my favourite lemon poppyseed cake that my mum used to make when I was a kid. So in a way, it’s kind of like having cake for breakfast.

Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

Instead of pouring loads of unhealthy sugary syrup on top of my yummy healthy sugar and gluten free lemon poppyseed waffles, I piled on a fresh julienne fruit salad with some homemade raspberry sauce. So good. Seriously. Soooo good!

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles are my new favourite breakfast. They’re perfectly crisp on the outside, while remaining light and fluffy on the inside. The sweet and zesty lemon flavour is so refreshing, especially with the fresh fruit and raspberry sauce.  I sat outside in the sunshine eating these, and instantly felt like I was dining in a 5 star tropical resort. I could just imagine myself being served these for breakfast looking out over a tropical ocean. If any resort head chefs decide to add these waffles to their menu, your guests will love you. Just make sure to give me the credit ok 😉

Sugar and Gluten Free Lemon Poppyseed Waffles

Ingredients

    For the Raspberry Sauce:
  • 200g Fresh Raspberries
  • 1 tsp Natvia Sweetener
  • For the Waffles:
  • 1 3/4 Cup (250g) Gluten Free Flour (I use Dove's Farm)
  • 2 1/2 Tbsp Natvia Sweetener
  • 1 Tbsp Lemon Zest (zest from 2 lemons)
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Egg White
  • 1 Egg Yolk
  • 1 Cup Almond Milk
  • 1 1/2 Tbsp Lemon Juice
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Coconut Oil, melted
  • 2 tsp Poppy Seeds

Instructions

    For the Raspberry Sauce:
  1. Using a hand blender, puree the raspberries into a liquid.
  2. Pour the liquid raspberries though a sieve to remove the seeds. If you don't mind the seeds, then omit this step.
  3. Stir in Natva sweetener.
  4. For the Waffles:
  5. Pre-heat waffle iron. Combine the Natvia sweetener and lemon zest in a small bowl, and stir gently to infuse the zest with the Natvia. Set aside.
  6. Whisk the egg yolk, almond milk, lemon juice, and vanilla extract in a large jug / measuring cup. Set aside.
  7. Combine the flour, Natvia and lemon zest, poppy seeds, baking powder, baking soda and salt together in a medium bowl.
  8. Slowly pour the liquid mixture into the flour mixture, whisking gently until incorporated. Whisk in the melted coconut oil.
  9. Using a separate clean whisk and bowl, whisk the egg whites into soft peaks. Fold the whipped egg whites into the liquid and flour mixture.
  10. Pour the batter into the hot waffle iron, and cook until golden brown.
  11. Serve with raspberry sauce, and your choice of fruit (I used julienne melon, pear, and mango).
http://www.madewithpink.com/2015/05/sugar-gluten-free-lemon-poppyseed-waffles/

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles will freeze brilliantly, making future breakfasts a breeze. To re-warm them, simply defrost, and cook in a pre-heated waffle iron for a minute or two.

I’m pleased to say that I’m linking up my Sugar & Gluten Free Lemon Poppyseed Waffles to this month’s Breakfast Club, hosted by non other than myself!

BreakfastClub_badge0230

This post has been commissioned by Natvia Sweetener.

Introducing Breakfast Club

Breakfast lovers unite!  I’m pleased to say that I’ll be co-hosting a monthly link up called the Breakfast Club. This is the first month of the newly re-launched Breakfast Club, co-hosted by myself and Sarah from Maison Cupcake.

Originally started by Helen at Fuss Free Flavours, Breakfast Club is the place to share and celebrate the variety of things people eat for breakfast.  From sausage sandwiches and bacon butties, to waffles with berries and cream, and everything in between. If you eat it for breakfast we want you to share it with us!

Breakfast Club Blogger Link Up

You may enter up to two dishes per month. We don’t mind your dishes being entered to other events, but the post must be newly published material. All entrants participating in Breakfast Club are also offered an invite to pin to the Breakfast Club Pinterest Board.

Breakfast Club Pinterest Board

To get you going, here are some ideas of things you can enter into Breakfast Club:

Bacon and sausages
Bagels and pretzels
Breads
Breakfast bars
Brunch dishes
Cereals, granolas, mueslis
Cooked breakfasts
Egg dishes including tortillas and omelettes
French toast
Fruit based salads
Home cured meats
Home made cheeses
International breakfast dishes
Jams, curds, preserves
Kedgerees
Pancakes, crepes and blini
Pastries and muffins
Porridges
Nut butters and spreads
Scones and drop scones
Smoothies, shakes and juices
Soy milk or soy yogurt dishes
Waffles and griddled things
Toasties or things on toast
Yogurt dishes

Please publish your new post linking to the current host’s (Andrea Made With Pink) monthly announcement post, and the co- host’s blog (which this month is Sarah Maison Cupcake). If you mention either of us on Twitter (@Made_With_Pink and @MaisonCupcake) with the #BreakfastClub hashtag, we’ll try to RT as many entries as we can.

Don’t forget to include the below Breakfast Club badge in your post as well!

Breakfast Club Blogger Link Up

I’ll be posting a recap of all the entries at the end of the month.

 Loading InLinkz ...

Breakfast Club

Breakfast lovers unite!  I’m pleased to say that I’ll be co-hosting a monthly link up called the Breakfast Club. This is the first month of the newly re-launched Breakfast Club, co-hosted by myself and Sarah from Maison Cupcake.

Originally started by Helen at Fuss Free Flavours, Breakfast Club is the place to share and celebrate the variety of things people eat for breakfast.  From sausage sandwiches and bacon butties, to waffles with berries and cream, and everything in between. If you eat it for breakfast, we want you to share it with us!

You may enter up to two dishes per month. We don’t mind your dishes being entered to other events, but the post must be newly published material. All entrants participating in Breakfast Club are also offered an invite to pin to the Breakfast Club Pinterest Board.

Breakfast Club Pinterest Board

To get you going, here are some ideas of things you can enter into Breakfast Club:

Bacon and sausages
Bagels and pretzels
Breads
Breakfast bars
Brunch dishes
Cereals, granolas, mueslis
Cooked breakfasts
Egg dishes including tortillas and omelettes
French toast
Fruit based salads
Home cured meats
Home made cheeses
International breakfast dishes
Jams, curds, preserves
Kedgerees
Pancakes, crepes and blini
Pastries and muffins
Porridges
Nut butters and spreads
Scones and drop scones
Smoothies, shakes and juices
Soy milk or soy yogurt dishes
Waffles and griddled things
Toasties or things on toast
Yogurt dishes

Please publish your new post linking to the current host’s (Andrea Made With Pink) monthly announcement post, and the co- host’s blog (which this month is Sarah Maison Cupcake). If you mention either of us on Twitter (@Made_With_Pink and @MaisonCupcake) with the #BreakfastClub hashtag, we’ll try to RT as many entries as we can.

Don’t forget to include the below Breakfast Club badge in your post as well!

Breakfast Club Blogger Link Up