Langlois Stuffed French toast

Finished stuffed french toast
This is another recipe J and I learned to make while at the amazing Langlois Culinary Crossroads. It is perfect for a new year’s day breakfast or brunch. While it looks complicated, it’s actually pretty easy. The hardest part os stuffing the brioche!

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Langlois Stuffed French toast
Servings
servings
Ingredients
Bread and filling ingredients:
Custard ingredients:
Servings
servings
Ingredients
Bread and filling ingredients:
Custard ingredients:
Instructions
  1. Cut the Brioche into about 6 2 by 2 rectangular pieces. Using a skewer precut the hole for the filling. You will have to turn it around to make a hole larger than the skewer. This is where slightly stale bread comes in handy.
  2. In a medium-sized bowl, beat the softened cream cheese, powdered sugar, vanilla and lemon zest and juice together on medium speed until well blended.
  3. Put the filling into a ziptop bag. Cut off the corner. Pipe into the skewer holes.
  4. If this doesn't work, you can make a sandwich by making a pocket (think pita pocket), just make sure to only cut through one side of the bread or it will be more difficult to brown. Set this aside.
  5. In another medium-sized bowl, beat the eggs, milk, sugar, vanilla and salt. Dip each piece of stuffed bread into the custard and turn once to completely coat. Cover and chill for at least 30 minutes (overnight is better!) but no longer than 24 hours.
  6. When you're ready to cook, preheat the oven to 350 degrees.
  7. In a large skillet melt the butter over medium to medium-high temperature.
  8. Brown each piece of stuffed bread on all sides. Do not move it around. Do not check and see if it's browning.
  9. Let it sit longer than you think it needs to. About 5 minutes per side.
  10. Place the browned pieces into a casserole dish and cook in the oven for about 10 minutes. Garnish as you please and serve.

My opinion:
Sometimes we cover this in powdered sugar, other times maple syrup. It’s just as good alone though. We’ve served this to friends and family and everyone has raved about it each time.

Best Breakfast (other than migas)


Best Breakfast (other than migas) by Aurora Meyer on aurorameyer.com

Best Breakfast (other than migas)

Ingredients
  

  • Ingredients:
  • 2 eggs
  • 2-3 slices of bacon
  • 1/2 onion chopped or minced to preference
  • 1-2 cloves of garlic smashed and minced
  • Sriracha sauce to taste

Instructions
 

  • Directions:
  • Cook bacon until crisp. Add onion and garlic. Saute until translucent. Add Sriracha sauce. stir until coated through. Add eggs and scramble. Plate and enjoy!

Notes

My opinion:
In Texas, I couldn’t get enough of the Love Migas at Magnolia Cafe. When we moved to Columbia, I had to figure out how to create a similar dish since flying to Austin every time I had a craving for migas is not possible. This dish is not the same, but it is similar. It satisfies my craving for a spicy, filling breakfast dish. I’ve been known to throw in green or red peppers and other veggies, eat it on a tortilla or with tortilla chips. It’s a great base to add or subtract your own likes and dislikes.
Tried this recipe?Let us know how it was!