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Something Different
A Breakfast Valentine by Dana Jacobi
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Cherry-Stuffed
More Recipe Ideas
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To win someone’s heart or remind your family of how special they are,
surprise them on Valentine’s Day by serving this unexpected French toast. With a
little advance planning and preparation, you can make this French toast even though
it’s for a Monday morning breakfast. The sauce for this version of French toast can be made a few days ahead. The toast can too, if you prefer reheating already cooked and frozen toast just before breakfast. However, use a toaster or toaster oven and not a microwave oven, which will result in soggy toast and poor flavor. A few clever techniques (explained in the recipe below) make this version easy to prepare. First, you cut out circles from the center of the bread slices with a cookie cutter. Then you cut up the circles and mix them with fruit to make the “stuffing” for the French toast. The stuffing and the bread slices are soaked separately in an egg mixture. At the beginning of the frying process, both are combined in the skillet. The result is moist French toast studded with fruit and flavored with spice all the way through – a special breakfast treat for a special day. Something Different is written for the American Institute for Cancer Research (AICR) by Dana Jacobi, author of The Joy of Soy, and recipe creator for AICR's Stopping Cancer Before It Starts.
CHERRY-STUFFED
FRENCH TOAST 1 package (10 oz.) frozen dark
cherries,defrosted Place defrosted cherries in a blender or food processor and reduce to a rough purée. Transfer to a small saucepan, mix in the jam and bring the mixture to a boil over medium heat. Stir cornstarch/water mixture to recombine and stir into the cherry mix. Reduce heat to a simmer and cook until mixture thickens. Remove from heat, cover and set aside while making French Toast. (Tip: This sauce can be made a few days in advance and refrigerated until ready to use.) Combine dried cherries and apple juice in a small bowl. When the fruit is plump, squeeze out excess moisture and coarsely chop. Set aside fruit and discard the juice. Using a small, round cookie cutter (or fingers), remove the centers from bread slices, leaving about a 1/2-inch of bread inside the crust. Transfer slices to a shallow, flat container. Tear the circles into small pieces and place in a mixing bowl. Mix in the chopped cherries. In a separate bowl, beat the eggs, then whisk in milk, zest, and vanilla. Pour half over the bread/cherry mixture and mix with a fork until combined. Pour the remaining egg mixture over the bread slices, and let stand until liquid is absorbed. Heat oil in a large nonstick skillet or griddle over medium-high heat. Add the bread slices. (If the skillet holds less that 8 slices, cook the French Toast in batches, keeping each batch warm until all are cooked.) Fill in the empty centers of bread slices with spoonfuls of the filling, pressing down with the back of the spoon to firmly pack the mixture. Brown the bread on one side, 3 to 4 minutes, then carefully turn to brown the second side. Meanwhile, heat cherry sauce over low heat until very warm. Serve French Toast with the warmed sauce. Makes 4 servings. Note: This recipe is high in Carbs so be sure to include them in your daily allowance and adjust accordingly for the rest of the day. Per Serving: 440 Cal; 12 g Total Fat (2 g Sat Fat); 72 g Carb; 390 mg Sodium; 13 g Protein; 6 g Dietary Fiber. Exchanges: 3 Starch (Other Carb); 1-1/2 Fruit; 1 Lean Meat; 1/4 Milk; 2 Fat.
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