![Berry Stuffed French Toast With Orange Vanilla Bean Glaze](-/media/images/united-states/recipes-images/berry-stuffed-french-toast.jpg?h=875&width=2000&udi=1&cropregion=0,53,2048,950)
Berry Stuffed French Toast With Orange Vanilla Bean Glaze
Berry Stuffed French Toast With Orange Vanilla Bean Glaze
KEEP SCREEN ON
Yield: Makes 2 Servings
Ingredients
Orange Vanilla Bean Glaze
1 medium orange, juice and zest1 cup water
1 cup granulated sugar
1 vanilla bean
Whipped Cream
2 cups heavy cream, chilled3 tablespoons confectioners’ sugar
2 teaspoons vanilla extract
French Toast Stuffing
1 container (8 ounces) mascarpone cheese12 blueberries, smashed
4 strawberries, diced
3 tablespoons granulated sugar
Custard
4 large eggs½ cup granulated sugar
½ cup heavy cream
¾ teaspoon vanilla extract
¼ teaspoon orange extract
French Toast
5 tablespoons butter, divided4 slices (1 ¼-inch) brioche bread
12 strawberries, sliced
¼ cup blueberries
Preparation Method
Make the orange vanilla bean glaze:
- Using the tip of a knife, spit the vanilla bean in half and remove the seeds. Reserve both seeds and pod.
- In a small saucepan over medium heat, stir together water, orange juice, orange zest, vanilla bean seeds and pod.
- Bring to a simmer and cook until the mixture is reduced by half and thickened to a glaze. Let cool to room temperature.
Make the whipped cream:
- In a chilled medium metal mixing bowl, with wire whisk, beat cream, confectioners’ sugar and vanilla extract together until soft peaks form. Refrigerate until ready to use.
Make the French toast stuffing:
- In a medium mixing bowl, fold mascarpone cheese, blueberries, strawberries and granulated sugar together until blended. Refrigerate until ready to use.
- Preheat the griddle to 375°F.
Make the custard:
- In a large bowl, with wire whisk, beat eggs, granulated sugar, cream, orange extract and vanilla extract until blended.
Make the French toast:
- In a 9-x-13-inch pan, arrange brioche bread in a single layer. Pour the custard over top of bread. Let stand about 20 seconds and turn to the other side for 20 seconds more.
- On the preheated griddle, using non-metal tongs or wooden spatula, add 3 tablespoons of butter and move across to coat griddle.
- Add soaked bread and cook the bread for 3-4 minutes or until golden brown.
- Add 2 remaining tablespoons of butter to griddle.
- Turn the bread and continue to cook 3-4 minutes or until golden brown.
- Remove to a plate and spread half of the stuffing on two slices of the grilled bread.
- Arrange the rest of the berries on the top of the stuffed French toast.
- Arrange some of the strawberries and blueberries on top of the stuffing and top with the other slices of the grilled bread.
- Top with a generous amount of the whipped cream and drizzle with the vanilla bean glaze.
Pro Tip – Before assembling the French toast, macerate the strawberries by sprinkling sliced strawberries with a teaspoon of granulated sugar and toss. Let stand for several minutes to bring out juices.