Carolina AM Cooking: Recipe for Creamsicle French Toast
Carolina AM Cooking: Recipe for Creamsicle French Toast
Creamsicle French Toast
serves 4
Dipping Custard
Milk 2 % 1 1/2 cup
Eggs, large 2
Vanilla Extract 2 teaspoon
Brown Sugar 1/3 cup
Cinnamon 1/4 teaspoon
Nutmeg 1/8 teaspoon
Bakery Style Bread 8 slices
Canola Oil as needed for cooking
Powder Sugar for dusting
Orange Cream Cheese Filling
Cream Cheese, room temperature 16 ounces
Juice of an Orange 2
Orange Zest 1 ea
Cardamom 1/4 teaspoon
Vanilla Extract 1 teaspoon
Powder Sugar 1/2 cup
Orange Maple Syrup
Orange Juice 1 1/2 cup
Cinnamon pinch
Cardamom pinch
Brown Sugar 1 tablespoon
Maple Syrup 1/2 cup
- Prepare Orange Maple Syrup: In a small sauce pot, add the orange juice, cinnamon, cardamom and brown sugar, bring to a simmer over a medium heat and reduce by half. Add the maple syrup and bring back to a simmer for 2 minutes. Remove from heat and set aside.
- Meanwhile, in a small bowl, beat the cream cheese until smooth with a wooden spoon. then add the remaining ingredients. Taste and adjust with a bit more orange juice or sugar if desired.
- Cut 8 slices of bread about 1 inch thick at a bias. In a bowl, whisk together all the ingredients for the dipping custard. Dip each slice of bread into the custard and allow it to saturate, about 5 seconds. Transfer to a plate and repeat with all the slices.
- In a non stick pan, heat a little oil, over a medium high heat. Once the oil is hot but not smoking, place the soaked bread onto the hot griddle, about 2-3 slices at a time. Grill on each side until golden brown about 2-3 minutes. Adjust heat if necessary.
- Transfer to a serving plate, spread about 1/4-1/2 cup of the cream cheese mixture between two slices of the French toast. Top with powdered sugar and syrup. Eat while still warm.
