FRENCH TOAST - FRUIT STUFFED WITH ORANGE SAUCE

By akselden

Ingredients

• 1/2 C. (1 stick) butter
• 1/3 C. sugar
• 2 oranges, thinly sliced
• 1/4 C. freshly squeezed orange juice
• 1/4 tsp. cornstarch
• 1 1-lb. (about 8 inches long)
• rectangular loaf unsliced challah or egg bread
• 1 C. chopped or sliced fruit, such as red-fleshed papaya, mango, mamey, atemoya, or canistel
• 1/2 T. vegetable oil
• 2 large eggs
• 1 C. milk
• 1 T. Grand Marnier

Details

Servings 4

Preparation

Step 1

1. In large skillet, melt butter, Add sugar and cook until mixture is bubbly. Add orange slices and cook, stirring occasionally, 5 minutes. In 1-cup measuring cup or small bowl, combine orange juice and cornstarch. Add orange juice mixture to butter mixture; cook stirring constantly, until sauce thickens slightly and becomes translucent. Remove sauce from heat; pour into serving bowl and keep sauce warm.

2. With bread knife, trim short ends from loaf. Cut bread crosswise into four 1 1/2-inch-thick slices. With sharp knife, on one edge of each bread slice, make an incision horizontally to center of bread to create a pocket. Stuff each pocket with 1/4 C. fruit, being careful not to poke a hole through top or bottom of each bread slice.

3. In large skillet, heat oil over medium heat. In pie plate or wide-mouthed bowl, combine eggs, milk, and Grand Marnier. Dip stuffed bread slices into egg mixture until bread is saturated. Reduce heat to low and fry bread slices, in batches if necessary, turning once to brown both sides-about 7 minutes on each side. Cut slices in half diagonally and place 2 halves onto each of 4 serving plates. Spoon orange sauce over stuffed bread slices, and serve warm.