Apple and Cream Cheese French Toast with Strawberry Coulis


1 large red apples, peeled
15 gm butter
20 ml lemon juice
20 ml orange juice
50 gm cream cheese
2 tbsp raisins, soaked in Cointreau
1 tbsp orange zest
pinch of cinnamon
French toast
6 slices of bread
2 eggs
100 ml milk
1 tsp cinnamon powder
25 gm butter
Strawberry coulis
200 gm strawberries, hulled
2 tbsp icing sugar


For the filling, chop the apple and sauté it in butter, lemon and orange juices till soft. Strain the liquid. Add cream cheese, raisins, cinnamon and orange zest to the apples.
For the French toast, cut the rounds out of the bread. Divide the filling between the 3 rounds and top it with the remaining ones. Whisk eggs with milk and cinnamon, pour the mixture into a deep plate and leave the stuffed rounds of bread in it for 10 minutes, turning once, or until the mixture is absorbed. Heat butter in a pan and fry the toasts till golden brown on both sides.
For strawberry coulis, reserve a few strawberries and puree the rest of them in a blender with the icing sugar. Strain through a fine sieve.
To serve, make a pool of strawberry coulis on a plate. Put the French toast on top of it, garnish with the reserved strawberries and mint leaves.


A stuffed French toast with a great complexity of flavours in the filling and a restaurant style presentation


Wednesday, December 21, 2011 - 5:25am

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