Thursday, August 6, 2009

Oui, oui, Monsieur: Stuffed French Toast Sundaes!

Bonjour Mes Amis! Yes, I took French in high school. Oui oui monsieur, bonjour mes amis (Hello My Friends), est la plage? (Where is the beach?) and est la bibliothèque? (Where is the library?) sums up the extent of my French vocabulary. So if by some chance we end up in Paris together, we're pretty much limited to the beach and the library.

As I previously mentioned, I enjoy the show Cook Yourself Thin. So much so, my Mom and I ordered the cookbook.

Yesterday I decided to make Stuffed French Toast Sundaes. Too bad I didn't cook the Stuffed French Toast Sundaes on Sunday. If I had, my post title would read "The Perfect Sundae to Start Your Sunday!" Pretty creative post title huh...too bad I read it in the cookbook.

The Ingredients:
I also provided the link to print the recipe towards the end of my post.

The sundaes took about 20 minutes to make. Start by cutting the crust off the bread.


Next I mixed 2 egg whites, 1 TBSP 2% milk (Recipe calls for skim but I used what I had on hand.), 1/2 tsp cinnamon, and 1/2 teaspoon honey. The recipe provides directions to make 2 servings, but I cooked 1 serving. None of my kids wanted to participate in my french toast sundae experiment.


Now, dip the bread into the egg mixture.


After dunking the bread in the egg mixture, spray your muffin tin with cooking spray. Then, mold the soggy bread into the muffin to resemble a bread bowl. Bake at 375° for about 12 minutes or until crisp.


While your bread bakes, prepare your fruit. I chose strawberries, raspberries and blueberries. The recipe calls for blackberries and raspberries, but I didn't feel like picking blackberry seeds out of my teeth for the next 6 hours.

After you prepare your fruit mix 1/4 cup of ricotta cheese until creamy.




After 12 minutes remove your bread from the oven. Disregard my foil muffin tins. Since we used to eat out frequently, there was no need to invest in real cookware.


Pop those babies out of the muffin tin and BAM...sundae cups! How cute are those?



Fill your bread cups with ricotta and fruit. Voilà...Stuffed French Toast Sundaes!


Their sundaes vs. My sundae...I WIN!



After you stuff your sundaes, drizzle syrup over them. The recipe calls for pure maple syrup, but that crap costs $6000 bucks a bottle...not really. At the store I went to, the cost of pure maple syrup ranged from $6.99 to over $10 bucks a bottle. Uh...uh...no ma'am. So, I used my Smucker's sugar free syrup.


I took so many pics...I had a french toast photo shoot going on in my kitchen.

12 comments:

  1. Those look soooooooooooo good! I wonder if I could possibly make those work with gluten free bread. GF bread tends to crumble easily, so I'm not sure....they do look fantastic! Good job! Yum!

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  2. OH! I saw this episode where they made these and I wanted them SO BAD- now I want them SO much more! LOL You reminded me to make them soon!!! :) I had to buy a bottle of maple syrup for some recipe a while back - I only needed one tablespoon! It was $14.99 for the small jar!! YIKES!

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  3. @ TJ...This episode also had the portabella tuna melts. When I saw them make those sundaes I was like I gotta get the cookbook...even though you can print the recipes online.

    The points for the 2 is about 6 points...not bad. I input the information into the WW recipe builder but I made a few changes to the recipe.

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  4. @ Betsy...I don't really know anything about GF bread. My bread got a little hard to handle after I submerged them into the eggs, but hurried up and stuffed each piece in the muffin tins before they tore.

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  5. Can I invite myself to your house for Sunday brunch? That looks DELISH!

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  6. @ Jen...you sure can come on over for Sunday brunch. Just call and make reservations.

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  7. Oh another gotta try it recipe! I want that cookbook! I TiVo the show and LOVE it. I totally need to get the book now!

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