While the battle between breakfast and lunch ensues, there
is a new champion in the War of Foods that has silently, yet quickly, come in
and taken over the top spot. That new champion of foods is Brunch. From
Birthdays to just any old Sunday, the combination of breakfast and lunch has
grown to be a favorite meal of people from all over.
As Copper Chef reviews
some of their favorite recipes, a great brunch recipe from February 2016 comes
to mind. Using the Copper Chef pan and frying basket you can make excellent
Stuffed French Toast.
Ingredients
·
½ cup honey
·
1 cup cream cheese
·
4 slices
of bread
·
1 1/2 cups milk
·
1.2 tsp. cinnamon
·
1.8 tsp. nutmeg
·
1 cup flour
·
1 ½ tsp. baking powder
·
2 eggs
·
¼ tsp, salt
Directions
·
To make you batter, mix the milk and eggs into a
bowl. Then add the cinnamon, nutmeg, flour, baking powder, and salt in with the
milk and eggs. Mix well.
·
Sandwich your honey and cream cheese, then cut
into quarters.
·
Place your Copper Chef pan on medium heat and
add your frying oil. Using a thermometer, check to guarantee that the heat of
the oil has reached 350°F. If you have the fryer basket, gently place the basket
into the heated oil and place your sandwich quarters into the basket.
·
Cook for 3-5 minutes, or until the bread is
lightly golden.
·
Serve with your choice of garnishment.
One bite into this delicious stuffed French toast and you’ll
have a new favorite brunch food. To view the full recipe video, click here.
