CHERRY ALMOND STUFFED FRENCH TOAST

Welcome back to “Gussied Up”! Join Chef Damaris Phillips as she brings a touch of gourmet flair to your kitchen with our latest creation: Gussied Up Cherry Almond Stuffed French Toast! Whether you’re a seasoned chef or a kitchen novice, get ready to elevate your breakfast game with this indulgent delight.

In this episode, Chef Damaris shares her expert techniques for crafting a delightful breakfast treat that’s perfect for any morning occasion. Follow along as she prepares each slice of French toast, stuffed with a luscious cherry almond filling that will have your taste buds singing.

With easy-to-follow instructions and expert tips, this tutorial is sure to make cooking this gourmet breakfast a breeze. Don’t miss out on the chance to impress your loved ones – tune in to “Gussied Up” for a step-by-step guide to creating your very own Cherry Almond Stuffed French Toast.

Like what you see? Don’t forget to like, share, and subscribe to our channel for more mouthwatering recipes and culinary adventures. Let’s whip up something delicious and make your kitchen the talk of the town with Chef Damaris on “Gussied Up”!

Cherry Almond Stuffed French Toast
Ingredients:
1 21 ounce can cherry pie filling
Zest 1/2 orange
1/4 teaspoon almond extract
4 eggs
1/2 cup almond creamer
8 pieces brioche bread
Butter to fry and serve (about 3-4 tablespoons)
1/2 cup fry roasted almonds, chopped
Powdered sugar to garnish.

Method:
In a medium bowl combine the pie filling, orange zest and almond extract. Add a scoop to the center of one piece of bread leaving 1 inch boarder to the edge. Place another piece of bread on the top and press the edges to crimp the bread together. Do this with all the bread.

In another bowl combine the eggs and almond creamer. Soak each bread set in the custard for 10 seconds, 5 seconds per side. Let any excess custard drain off.

Add butter to a flat top griddle or pan and heat on medium. Add the French toast and cook until golden, about 3-5 minutes. Add a little pat of butter to the top and flip. Cook for another 3-5 minutes until golden on the second side. Flip the French toast on its edge and cook the edges where the two pieces of bread meet, about 30 seconds per edge. Remove from the griddle and place on a cooling rack.

When you are ready to enjoy add a pat of butter to each piece of French toast. Sprinkle with powdered sugar and garnish with toasted almonds.

So we’re going to Gussy up French toast today with a little bit of a cherry almond filling oo stuffed in between two pieces of bread what when you cut into it everybody’s like oh my God this is the most beautiful thing I’ve ever seen have you been working on this for days

And days mm- we just started 15 minutes ago you start with one can of a cherry pie filling figure out which ones are your favorite cuz they do taste vastly different this one’s a little bit tart and a little bit sweet and has that nice like kind of thick corn starch texture

To it that makes it so you can put it in inside the French toast without it like spilling all out nice and thick nice and sweet but a little bit tart too we’re going to bump up some flavors Gussy it up with a little bit of orange so that’s

About a half of a zest 1/4 teaspoon of almond extract give that a little stir and by adding the orange zest and the almond extract it really makes this from a canned cherry pie filling to something that feels like you made it from scratch now let’s talk about an egg custard an

Egg custard is any kind of egg with some kind of a dairy four eggs 1 half a cup of almond creamer the Almond creamer is thicker than almond milk it’s also sweet so you don’t have to worry about adding any sugar I’ll just give that a whisk

Take a couple pieces into the center you’re going to put a scoop of your filling you want to leave a little Edge because that’s how you’re going to crimp this bread together then you take your other piece of bread you put it on the top and then you kind of just pinch give

It a little crimp all along the edges and then we’re going to dunk it into our egg mixture so now it’s kind of crimped clo so let’s fry you want to go ahead and get your griddle nice and hot I go low honestly you want it to be hot

But you don’t want to burn so you don’t want to leave your French toast in the egg mixture for too long but you also don’t want it to be in there for no time at all so I usually count one two three four five per side then you lift it up

And you let some of that egg mixture run off so now it goes onto our griddle next one and dunk and the next one right and it goes straight onto our hot griddle and you cook it on each side for about 3 to 5 minutes it totally is going

To depend on how hot your griddle is you don’t want it so hot that the outside gets burnt before the interior custard which is soaked into the bread bread is cooked cuz then it’s weird because it’s raw and that’s gross if you had to pick for the rest of

Your life French toast pancakes or waffles let me know in the comments below if you had to choose which one would be yours and while you’re down in the comments just go ahead and subscribe to our Channel if you don’t mind we love creating a community of people who love

Good food but want to keep it a little bit easier before I flip I drop a little dollop of butter onto each piece of French toast so that it has butter on the side let’s see if this Angel is ready you will feel it it kind of releases oh is she

Ready okay kind of let’s go let’s do it okay hear the butter Sizzle that’s because you put that Pat on there Pat of butter okay okay so now we’re going to come in and we’re going to do those sides just a few seconds per side on each of your edges just to seal

Them smelling good okay I’m going to drop the sugar that’s in that creamer is actually going to caramelize so you’re going to start to smell it it’s going to be nutty and sweet and then you put it onto a coolant rack looking good you just use your

Spatula on the back to make it stable and then flip those edges hit the sides this one it smells so good I’m going to garnish this with some deeply toasted almonds that I’m going to chop up and then dust with powdered sugar dry toasty until they’re nice and

Dark give those a chop because our princh Chast is so soft you really want some kind of a texture difference right and that’s where these like very deeply toasted but roughly chopped almonds come in they’re going to give you a nice bite to the top of your French toast and it’s

Time to build our plate so one piece of French toast just put a little Pat of butter on the top of it and then instead of using maple syrup we’re going to use some powdered sugar I like to make it look like it really snowed like you’re not going to school tomorrow snowed

Right and then for our texture we go right across the top with those almonds so very simple like very elegant very monochromatic it looks like oh no big deal not a problem it’s just French toast or is it what look in there y’all look at that oh cherry almond orange stuff French toast

Let’s try it don’t mind if I do oh yeah as the butter starts to melt it mixes with the powdered sugar and makes almost like a butter sugar syrup but remember you don’t need too much because the inside is already filled with that delicious little Cherry filling and the

Creamer that we use in our egg mixture was sweetened that orange zest and the almond extract really gussied up that pie filling and now it tastes like it’s made from scratch it’s stuffed in the center of this sweet tender bread and then we have that gorgeous flavor the sweetness the

Nuttiness from that almond creamer that we put into our egg custard the deeply toasted almonds on the top give it a gorgeous little textural crunch which is a really nice contrast to the silkiness of that pie filling delightful I’d say I outdid myself but I really didn’t this was such an easy

Recipe if you haven’t watched our other gusted up videos make sure to go back and watch them and let me know which one’s your favorite you all thank you so much for watching I’ll see you next time bye I’ve got to eat my French toast we’re done