Wednesday is the The King of Rock and Roll's birthday and we're celebrating with Stuffed French Toast with Mascarpone, Bananas and Peanut Butter Maple Syrup.
Chef Hudson Shorter shows us how to make a dish Elvis Presley would surely love.
3160 E. Camelback Road
Phoenix, AZ 85016
Stuffed French Toast
Restaurant: Central Bistro
Chef: Andrea Volpi
1 ea vanilla bean.
8 oz heavy cream.
8 each large eggs.
Peanut butter syrup
16 oz peanut butter
8oz maple syrup.
1 loaf brioche or challah bread, not sliced.
2 cups of sweet cream mascarpone
1 tablespoon of butter or ¼ cup canola oil
Peanut butter syrup
Banana or other fresh fruit garnish
1. To prepare the egg custard, open and scrape seeds from vanilla bean, mix into heavy cream in small pot on stove top over medium-high heat. Cook cream and vanilla until bubbles begin to form around the edges, careful not to boil over. Turn off heat.
2. In a medium bowl, whisk eggs. Slowly whisk in warm cream in small batches to temper the eggs without cooking them. Set aside in a shallow pan for dipping French toast into.
3. To prepare the peanut butter syrup, in a sauce pan heat peanut butter and maple syrup together over low heat. Stir continuously to combine peanut butter and maple syrup. Turn off heat.
4. To prepare the toast, remove crust from bread and cut into cubes about 3 inches by 3 inches. Using a pastry bag, poke hole in one side of each cube of bread and fill with sweet cream mascarpone.
5. Dip bread in egg custard, making sure to cover each side and allowing it to soak up the custard. Don't soak for too long or the custard will not cook all the way.
6. In a pan or on a griddle, heat butter or oil over medium to low heat, place squares of bread into pan and cook until golden brown on every side and custard is cooked through.
7. To serve, place squares on a plate and serve with peanut butter syrup and fruit garnish. We like halving bananas, sprinkling the cut side with granulated sugar, and caramelizing the banana using a kitchen torch.