Blueberry Preserves Stuffed French Toast With Lemon Pastry Cream
MAKES 10 SERVINGS
FOR THE FRENCH TOAST
1 loaf french bread
1 cup Bonne Maman Wild Blueberry Preserves
½ cup whole milk
2 teaspoon vanilla extract
zest of 1 lemon
2-3 tablespoons butter, for cooking
FOR THE LEMON PASTRY CREAM
3 egg yolks
1½ tablespoons flour or cornstarch
3 tablespoons sugar
1¾ cups whole milk
1 teaspoon vanilla
zest of 1 lemon
juice of 1 lemon (1/2 cup)
PREP TIME: 20 MINS, COOK TIME: 30 MINS, TOTAL TIME: 50 MINS
First, prepare the french toast. Grab your loaf of french bread, and cut into 1.5 inch thick slices.
Using a sharp knife, cut a slit in the top, making sure to not cut all the way through.
Using a small spoon, stuff each slice of bread with 1-2 tablespoons of Bonne Maman Wild Blueberry Preserves. Repeat with all the bread.
Preheat a griddle or pan over medium heat, and add in the butter.
In a shallow wide bowl or small baking dish, whisk together the 4 eggs, milk, vanilla, and lemon zest.
Soak the bread slices for about 30 seconds on each side, then transfer to the hot griddle or pan. Since these are thick, don't soak them for too long or they'll never cook all the way!
Cook for about 8-10 minutes per side, being careful that the bread does not burn. Since the slices are thick, you want to give them enough time to cook through.
When ready to serve, make the pastry cream.
In a medium non-stick pot (off heat), whisk together the egg yolks, flour (or cornstarch), and sugar until smooth and creamy. Whisk in the milk, a bit at a time, until the mixture is smooth and lump-free.
Put it on medium heat, and cook, whisking constantly, until mixture thickens and becomes a silky cream. Remove from heat, and whisk in the lemon juice and vanilla extract.
Serve immediately with the French toast! Cream can be warm or cold, you can do whichever you prefer. Enjoy!