Li'l Stuffed French Toasts
Source of Recipe
From "Tiny Food Party!" by Teri Lyn Fisher
Recipe Introduction
"French toast is made even more irresistible thanks to a lovely blueberries-and-cream filling. The crumbly cornflake-macadamia nut coating adds a sweet flavor and light and crunchy texture to these tiny stuffed treats."
List of Ingredients
Creamy Berry Filling:
◦ 4 ounces mascarpone or cream cheese, softened
◦ 2 tablespoons blueberry jam
◦ 1 teaspoon cinnamon, divided
Toasts:
◦ 6 slices sourdough bread, crusts removed
◦ 3 eggs, lightly beaten
◦ � cup milk
◦ Zest and juice of one orange
◦ 1 teaspoon vanilla extract
◦ 1 cup cornflakes
◦ � cup macadamia nuts
◦ 3 tablespoons butter
◦ 1 cup pure maple syrup, for dipping
◦ 24 cocktail picks
Recipe
Place cheese, jam, and � teaspoon of the cinnamon in a small bowl and stir to combine. Spread mixture over three of the bread slices and top with remaining slices. Cut each sandwich into eight small triangles.
In a small shallow dish, whisk together eggs, milk, orange zest and juice, vanilla, and the remaining � teaspoon cinnamon. Place cornflakes and macadamia nuts in the bowl of a food processor and process to a coarse meal; pour into another shallow dish. Dunk each bread triangle into egg mixture, let soak for 1 minute, flip, and let soak for 1 minute, flip, and let soak for an additional 30 seconds. Dredge triangles in cornflake mixture until fully coated.
Melt butter in a skillet over medium heat.
Add half the triangles and let them brown and crisp, about 3 minutes. Flip and cook 3 minutes more. Remove from heat and cook the second batch. Serve warm with cocktail picks and maple syrup for dipping.
Makes 24
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