Langlois Stuffed French toast

Posted on by aurorameyer

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!

Langlois Stuffed French toast

Print Recipe
Servings 8 servings

Ingredients
  

Bread and filling ingredients:

  • loaf Brioche stale is better!
  • 8 ounces cream cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 lemon zested and juiced we've also used an orange and it is delicious!

Custard ingredients:

  • 6 large eggs
  • 1 cups and 1/2whole milk (for extra richness use heavy whipping cream or half and half)
  • 6 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter (if using salted omit the salt above)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter (if using salted omit the salt above)

Instructions
 

  • 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.
  • 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.
  • Put the filling into a ziptop bag. Cut off the corner. Pipe into the skewer holes.
  • 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.
  • 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.
  • When you're ready to cook, preheat the oven to 350 degrees.
  • In a large skillet melt the butter over medium to medium-high temperature.
  • Brown each piece of stuffed bread on all sides. Do not move it around. Do not check and see if it's browning.
  • Let it sit longer than you think it needs to. About 5 minutes per side.
  • Place the browned pieces into a casserole dish and cook in the oven for about 10 minutes. Garnish as you please and serve.
Tried this recipe?Let us know how it was!

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.

Yucatan Lemon Soup

Posted on by aurorameyer

Homemade Yucatan Lemon Soup

Homemade Yucatan Lemon Soup

Yucatan Lemon Soup

I love, love, love this soup.
Print Recipe Pin Recipe

Ingredients
  

  • 4 cups reduced-sodium chicken broth
  • 1 medium onion cut into quarters
  • 2 jalapeño peppers seeded and quartered [if you want it a bit more spicy, get serrano peppers]
  • 8 cloves garlic crushed and peeled
  • 3 tablespoons finely grated Meyer lemon zest (see Tip)
  • 1/2 teaspoon cumin seeds [We just use ground cumin as the seeds can be hard to find]
  • 1 4- inch cinnamon stick [Again we just use ground cinnamon]
  • 4 whole cloves [or ground cloves]
  • 1 pound raw shrimp (26-30 per pound), peeled and deveined
  • 3 tablespoons Meyer lemon juice (see Tip) [we use just fresh squeezed lemon juice when we can’t find Meyer lemons]
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot sauce or to taste (optional) [We leave this out]
  • 1/2 cup chopped fresh cilantro

Instructions
 

  • Bring broth, onion, jalapeños, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids). [We actually keep the onions and eat them with the broth]
  • Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimp are pink and firm, about 3 minutes. Stir in cilantro and serve.

Notes

Tip: Meyer lemon juice concentrate can be purchased online from perfectpuree.com. Although nothing can replicate the distinct sweet, tart, floral taste of a Meyer lemon, you can use 2 tablespoons of regular lemon juice plus 1 tablespoon orange juice to replace the 3 tablespoons juice in this recipe, and regular lemons for the zest.
Tried this recipe?Let us know how it was!