To make the Apricot Coulis:
Prep Time 30 min
In a pot combine sugar, apricots, and water. Simmer for 10-15 minutes, until apricots have rehydrated.
Add amaretto and salt and process until fully blended. Strain through a fine sieve. Store covered in refrigeration.
Handling & Substitution Tips:
The dried apricots add a depth and balance of sweet and acid. If you have access to fresh apricots in season, add 1/4 of the water used and increase the simmer time. Add lemon juice to taste.
To make the Almond French Toast Batter:
Prep Time 15 min
In a large bowl, whisk together sugar and eggs until the sugar crystals are fully absorbed and eggs begin to foam. Add and whisk amaretto, milk, and salt until fully blended. Label and store in covered in refrigeration.
Handling/Substitution Tips: This ratio is best if being prepared on a griddle, if preparing for a buffet application in hotel pans you can adjust the dairy to egg ratio from 2:3 to 1:2 and expect to use 1.5 to 2 times as much batter for stuffed French toast, as the bread will have absorbed much more liquid.
Amaretto can be subbed out with almond extract at 1/2 weight.
To prepare the Brie-Stuffed French Toast:
Prep Time 30 min
Slice cold cheese into 1/4-inch slices. Keep cold for easier handling. Working in batches, place bread slices on clean and sanitized surface, and place 2 pieces of cheese on bread slices, top each with another piece of bread. Stack “sandwiches”, wrap, label, and store covered in refrigeration.
Handling & Substitution Tips: Prepping the “sandwiches” takes time off the line. Slices of brie can be pre-sliced and stacked with deli paper on the line for easier handling.
To prepare for buffet application place “sandwiches” in a buttered hotel pan shingled, and soak with batter for at least 1 hour, but can be left overnight under refrigeration before baking.
Griddle Application (single serving)
0.5 oz griddle oil or fat
1.5 oz almond French Toast batter (per toast)
1 brie-stuffed French toast
0.64 oz sliced almonds
4 oz apricot coulis
0.96 oz powdered sugar
Buffet Application
1 Full Hotel Pan of Pre-Soaked French Toast
6 oz sliced almonds
16 oz apricot coulis
0.96 oz powdered sugar
Directions
Griddle Application:
Place preferred griddle oil/fat on griddle to warm. Dredge “sandwich” in batter on either side, immediately dredge in sliced almonds. Place sandwich on griddle, cook on either side to achieve a golden brown on both sides.
Slice French Toast diagonally. Place coulis on plate and place French Toast on top. Finish with powdered sugar.
Handling & Substitution Tips: Adjust handling and cook time to ensure food safety standards for your operations.
Buffet Application: Preheat convection oven to 325°F. Sprinkle sliced almonds evenly over pre-soaked French toast. Cover pre-soaked French Toast and bake 30-40 min (until “souffles”). Uncover and allow to brown with an internal temperature of 165F°.
Finish French Toast with powdered sugar right before service, serve with coulis on the side.
Handling & Substitution Tips:
Adjust handling and cook time to ensure food safety standards for your operations.
Recipe courtesy of Chef Claire Jessen, VP of Culinary, Nothing Bundt Cakes for the California Milk Advisory Board
