Feb 5 2013 Stuffed French Toast Development

Stuffed French Toast

Got a thumbs up from Judy. The only adjustment she felt was that maybe there should be

a little less filling.  The texture was definitely "Bread Pudding Like" and very pleasant.
I would boost the Cinnamon Vanilla spice blend a little more. Even bake it into the bread.

The strawberries were a little pale because of the season, but don't think that is a problem. 

 

I started out making a Gluten Free Bread using Bob's Red Mill Blend
of GF flour. it has Garbanzo bean and Sorghum Flour plus a few others
There is a nice 8 page guide to making your own Gluten Free Bread 

Cut the crusts off and soaked in the 

Egg mixture which is 

1 part egg , 1 part yogurt, 1 part non fat milk 

Plus agave and the cinnamon spice blend 

The Filling is made with non fat cottage cheese or ricotta
I drain the cottage cheese so it is thicker. I even add a touch
of Xanthan gum. Then some Agave and a little of the spice mix. 

The French toast after being baked is re fried with a light french toast batter
the Soaking and baking makes a bread pudding texture and sweet , cinnamony flavor
 that is lovely to the bread.  

Now to ease up the preparation and get the recipe standardized.