Tofu-Stuffed French Toast
Submitted by jshimpock
Stuffed French toast with crumbled tofu, brandy-soaked raisins, currants, and candied peel. Pan-fried golden in butter. A showstopping weekend brunch that freezes beautifully.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minThis is not your regular Saturday morning French toast. This is the one you make when you really want to impress.
Thick slices of crusty bread get hollowed out into rings, then stuffed with a filling of crumbled tofu, torn bread, brandy-soaked raisins, golden raisins, currants, candied orange peel, and citrus zest.
Everything gets soaked in a vanilla egg and soy milk custard, then pan-fried in butter until deeply golden and crispy on the outside, rich and fruity on the inside.
Drizzle with maple syrup or dust with powdered sugar and let the table go quiet for a minute.
Kitchen Tips
- Soak the dried fruit for the full 30 minutes. The brandy plumps them up and adds a warm, boozy depth you can’t shortcut.
- Use day-old bread with a sturdy crust. Fresh, soft bread will fall apart when you hollow it out.
- These freeze incredibly well. Wrap cooled slices tightly in foil and reheat from frozen in the oven.
- Substitute rum for brandy if that’s what you have. Both work beautifully with the dried fruit.
Ingredients
Directions
Soak raisins, golden raisins, currants and candied peel in small bowl with brandy for 30 minutes.
Slice bread diagonally into 1-inch slices, discarding ends.
Carefully pull center from each slice, leaving about ½ inch of bread inside crust.
Set aside rings of crusts.
Tear centers into ½-inch pieces and place in large bowl.
Crumble tofu into bowl with torn bread, breaking tofu into bits the size of cottage cheese curds.
Drain soaked fruit and add to bowl.
Add grated citrus zest.
Beat eggs with soy milk and vanilla extract in another large bowl.
Pour half of the mixture into bowl with torn bread.
Stir with fork until bread is moistened and everything is well combined.
Add 2 or 3 bread rings at a time to remaining egg mixture, turning pieces once, when well moistened.
Meanwhile, heat half of butter in large, heavy skillet over medium-high heat.
Arrange soaked bread rings in pan.
Spoon moistened bread and fruit mixture into center of each ring, pressing with back of spoon to pack firmly.
Cook until toast is browned on bottom, 3 to 4 minutes.
Turn and brown second side.
Remove to warm platter.
Repeat with remaining butter and bread until all has been cooked.
Serve at once, accompanied by maple syrup or sprinkled with confectioners’ sugar.
Or, cool slices of stuffed toast, wrap tightly in foil and freeze.
Reheat in 350-degree oven, wrapped in foil, 15 to 20 minutes.
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