Tofu-Stuffed French Toast
Tofu-Stuffed French Toast is built on Dark Raisins, Golden Raisins, Currants, and Candied Orange Peel. Serves 6. Add it to your meal plan and shop the whole list in one go.
재료
- 1/4 cup
- 1/4 cup
- 1/4 cup
- 1/4 cup
조리법 (미리보기)
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Without cherries 1/2 c Brandy or rum
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Recipe by: The Washington Post 11/6/96
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Slice bread diagonally into 1-inch slices, discarding ends. Carefully pull center from each slice, leaving about 1/2 inch of bread inside crust.
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Set aside rings of crusts. Tear centers into 1/2-inch pieces and place in large bowl.
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Drain soaked fruit and add to bowl.
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Add grated citrus zest.
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Beat eggs with soy milk and vanilla extract in another large bowl.
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Pour half of the mixture into bowl with torn bread. Stir with fork until bread is moistened and everything is well combined.
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Add 2 or 3 bread rings at a time to remaining egg mixture, turning pieces once, when well moistened.
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Meanwhile, heat half of butter in large, heavy skillet over medium-high heat.
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Arrange soaked bread rings in pan.
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Spoon moistened bread and fruit mixture into center of each ring, pressing with back of spoon to pack firmly.
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Cook until toast is browned on bottom, 3 to 4 minutes.
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Turn and brown second side.
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Remove to warm platter.
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Repeat with remaining butter and bread until all has been cooked.
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Serve at once, accompanied by maple syrup or sprinkled with confectioners' sugar.
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Or, cool slices of stuffed toast, wrap tightly in foil and freeze.
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Reheat in 350-degree oven, wrapped in foil, 15 to 20 minutes. (6 to 8 servings).
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Variation: Use 1/2 cup each dried blueberries and chopped dried cranberries in place of raisins, currants and candied fruit. Soak in Grand
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Marnier or Triple Sec.
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From Dana Jacobi's "The Natural Kitchen: Soy!"(Prima, $14).
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By Margaret Sheridan, The Los Angeles Times.