Morning Light Cafe
Benjamin
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La Belle Cuisine - More Breakfast Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Stuffed Pain Perdu (French Toast)

"Food, like a loving touch or a glimpse of divine power,
has that ability to comfort."
~ Norman Kolpas

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Cappiello, Leonetto
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Terrace Brunch
Furtesen
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Stuffed Pain Perdu
The Best of Food & Wine
1984, American Express Food & Wine Magazine Corp.

“One of our favorite brunch dishes, this savory French toast has a
cream cheese-sausage filling sandwiched into the bread.
It is dipped in a light beer batter and fried.”

8 servings

1 cup all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons salt
2 eggs, lightly beaten
1 1/2 cups beer
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 pound breakfast sausage links, finely chopped (about 1 heaping cup)
1/4 pound bacon
4 ounces cream cheese, softened
1/2 teaspoon pepper
1 unsliced loaf firm-textured white bread (about 12 ounces,
10 by 4 1/2 by 4 1/2 inches)
1 1/2 cups vegetable oil
1 1/2 tablespoons paprika

1.  In a medium bowl, sift together the flour, baking powder and 1 teaspoon of the salt. Make a well in the center and add the eggs. Slowly pour in the beer while stirring with a fork; mix thoroughly. Let the batter stand, covered, at room temperature, for at least 2 hours.
2.  In a small skillet, melt the butter over moderate heat. Add the onion and sausage and sauté until the onion is softened, about 7 minutes; drain off and discard the fat. Meanwhile, in another skillet, cook the bacon until golden brown and crisp; drain on paper towels.
3.  In a medium bowl, combine the onion and sausage, cream cheese, the remaining 1/4 teaspoon salt and the pepper. Crumble in the bacon and blend well. This mixture can be set aside at room temperature or refrigerated, covered, until you are ready to fill and fry the bread.
4.  Cut the loaf of bread into 1/2-inch slices but do not cut all the way through on the first cut and every alternating cut; leave about ½ inch attached at the bottom. There will be 8 or 9 pairs of slices attached at one end. Stuff each pair of slices with 2 1/2 tablespoons of the sausage mixture.
5.  In a large skillet, heat the oil to 370 degrees F. Two at a time, dip the stuffed bread into the batter, turning to cover all surfaces. Let any excess batter drip back into the bowl. Fry the pain perdu, turning once, until golden brown on both sides, about 1 to 2 minutes per side. Drain on paper towels and keep warm in a very low oven while dipping and frying the remaining bread. Sprinkle with paprika just before serving.
 

For a sweet take on this dish, see Stuffed French Toast.