Sunday, January 8, 2012

Stuffed Crescents French Toast

My daughter and I collaborated last year to create this recipe of the Pillsbury Bake off. Sadly, it was not chosen, but it sure is good so I'm going to share it.

Ingredients You'll Need:
1 Can Pillsbury crescents (the classic triangles)
1/4 Cup of your choice of Jam - May we suggest Fogl's Blackberry Fruit Topping
4 Tbsp (4 oz) Cream Cheese
1 Large Egg
2 Tbsp Butter
1/4 Cup Maple Syrup

You can do this on a preheated skillet on the stove top, but I prefer a counter top griddle. We set ours at 325 degrees.

Beat your egg in a bowl with 1 Tbsp of water and set aside. Open up your crescents and lay them out on wax paper to work with them easily. You want to pinch together the triangles so you make 4 equal rectangles. Like below.

Once you have your rectangles made, add a dollop of cream cheese to the right side of the dough, and then a dollop of jam. Its going to be able 1 TBSP of each per dough section.

Once you get the filling in, brush eggs with beaten egg, fold the dough over on top of it and fold the edges over and pinch. This will seal in the filling. Pick up your sealed dough with a spatula so it doesn't fall apart. Brush top of your soon to be french toast with more egg wash. Make sure you melt that butter on your cooking service to prevent sticking and ensure browning!

Top to slap those babies on the cook top! They take about 2 minutes on each side to brown and puff up. They will be more uniform in shape as they cook.

I make to egg wash both sides on the griddle top. If you need extra cooking time, you can cook one minute on each side, then egg wash again and cook 1 - 2 more minutes. After both sides are brown how to like, use the spatula to rotate your french toast onto their sides and brown the edges to ensure the dough is fully cooked through.

When all 6 edges are brown, about 5-6 minutes total per french toast... you'll have 4 beautiful golden stuffed french toasts. DELICIOUS!

Top as you prefer... maple syrup... fruit... toasted nuts... powdered sugar.... WHATEVER!

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