Abby Hatch

Stuffed French Toast

with Maple Syrup

Hash Browns

Bacon

Stuffed French Toast

For the filling:
Fresh Raspberries or Strawberries	1 Cup
Sugar	2 Tablespoons
Cream Cheese, softened	4 Ounces
For the toast:
Loaf of Bread, such as challah or a soft Italian	1
Egg, large	1
Milk	3⁄4 Cup
Butter, unsalted melted	2 Tablespoons
Vanilla Extract	1 Teaspoon
Flour	1⁄4 Cup
Cinnamon, ground	1⁄4 Teaspoon
Salt	1⁄4 Teaspoon
Maple Syrup	—
Berries	—
Powdered Sugar

Directions:

1.       To make the filling, combine the raspberries and sugar in a medium bowl. Mix well and set aside to macerate for about 15 minutes. Stir in the cream cheese until well blended.

2.     To prepare the toast, take your loaf and cut four thick slices; making each about 1 1/2-2 inches thick. With a small knife, carefully cut a slit in the top center of each slice to create a pocket, taking care not to cut all the way through to the other side.

3.     In a shallow baking dish or pie plate, whisk together the egg and milk. Whisk in the melted butter and vanilla. Stir in the flour, cinnamon, and salt and whisk until smooth (You'll likely have some flour bits no matter how much you whisk, that's fine!).

4.     Heat a large skillet over medium heat. Fill the pocket of each slice of bread with some of the filling mixture. Place the filled slices of bread in the egg mixture, one or two at a time, soaking about 30-40 seconds per side. Remove the bread to a plate and allow the excess batter to drip off.

5.     Add 1 tablespoon of butter to the heated skillet and swirl to coat. Add the filled slices of toast to the skillet in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side. Repeat with the remaining slices of bread, adding more butter to the skillet as needed.

6.     Serve immediately with maple syrup, powdered sugar, and fresh raspberries, as desired.

Syrup

Ingredients:

 2 cups firmly packed brown sugar

 1 cup water

1 teaspoon cornstarch

1 teaspoon natural maple flavor (like this one)

 Directions:

1.     Put the brown sugar into a medium saucepan. Put the cornstarch into a small bowl or cup and drizzle with about 2 tablespoons of the water.

2.     Stir or whisk with a fork until the cornstarch is dissolved, then add it to the saucepan along with the rest of the water. Stir or whisk constantly over medium-high heat until the mixture comes to a boil. Boil one minute, still stirring.

3.     Remove the saucepan from the heat and let the syrup cool completely. When it is cool, stir in the maple flavor.

4.     Store in the refrigerator.

Hash Browns

Ingredients:

2 medium russet potatoes, shredded

½ medium onion, finely chopped

¼ c. all-purpose flour

1 egg

1 c. oil for frying, or as needed

Salt and pepper to taste

Directions:

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.