BreakfastApril-May 2014

Gluten-Free Raspberry Lemon Stuffed French Toast

SERVES 6

Photos by Brian Ambrose Photography

Photos by Brian Ambrose Photography

You can prepare this Gluten-Free Raspberry Lemon Stuffed French Toast a day ahead and reheat just before eating. This recipe can be made with egg replacement*.

12 (-inch thick) slices challah bread or other gluten-free bread
2 tablespoons butter or dairy-free alternative, melted
-Powdered sugar, for garnish
-Pure maple syrup

Raspberry Sauce

1 cups fresh or frozen raspberries, more for garnish
3 tablespoons sugar
2 teaspoons fresh lemon juice

Cream Cheese Filling

4 ounces low-fat cream cheese or dairy-free cream cheese, room temperature
2 tablespoons packed brown sugar
2 teaspoons lemon juice
teaspoon ground cinnamon

French Toast

1 cups milk of choice
2 large eggs*
1 tablespoon pure vanilla extract
-Pinch of salt

Lemon Sugar

2 tablespoons sugar
-Zest of 1 lemon

1. Cut each slice of challah bread diagonally in evenly sized halves. Set aside.

2. To make Raspberry Sauce, combine raspberries, 3 tablespoons sugar and 2 teaspoons lemon juice in a small saucepan. Bring mixture to a slow simmer, stirring frequently. Cook until berries soften and create a sauce. Remove from heat and let cool.

3. To make Cream Cheese Filling, beat cream cheese with brown sugar, lemon juice and cinnamon in a medium bowl. Set aside.

4. In a separate bowl, mix together milk, eggs*, vanilla and salt. Beat to combine.

5. Arrange half the bread slices in a single layer in a lightly greased 9x13-inch baking dish. Spread Cream Cheese Filling evenly over each slice. Top each with an equal amount of cooled Raspberry Sauce. Top with a second slice of bread. Gently pour milk mixture over the bread and let stand 15 minutes. Turn slices over. Cover dish with plastic wrap and refrigerate 1 to 8 hours.

6. When ready to bake, preheat oven to 375F.

7. Remove dish from the refrigerator and uncover. Turn sandwiches over one more time.

8. To make Lemon Sugar, combine sugar and lemon zest in a small bowl. Brush top of each sandwich with 2 tablespoons melted butter and sprinkle Lemon Sugar over the top.

9. Place dish in preheated oven and bake, uncovered, 40 to 45 minutes or until edges are golden. Let stand 10 minutes.

10. Arrange stuffed French toast on a serving platter. Dust with powdered sugar and garnish with fresh raspberries. Serve warm with maple syrup.

*For Egg-Free French Toast, omit 2 eggs. Heat 1 cups milk (in the recipe) and stir in 2 tablespoons golden flax meal. Let cool. Add 1 teaspoon baking powder, stirring to combine. Add vanilla and salt and combine. Use Egg-Free Challah Bread.

Each serving contains 588 calories, 22g total fat, 8g saturated fat, 0g trans fat, 222mg cholesterol, 487mg sodium, 85g carbohydrate, 5g fiber, 20g sugars, 14g protein, 51Est GL.

Challah Bread

MAKES ONE 9-INCH ROUND LOAF or TWO 4x8-INCH LOAVES

Traditionally prepared during Jewish holidays, challah bread is delicious any time of year. Ideal for sandwiches and toast, it makes perfect French toast.

For Stuffed French Toast, prepare one round loaf; cut it into -inch thick slices, halving each to make French toast “sandwiches.” Alternatively, prepare two 4 x 8 -inch loaves, cutting one into 12 slices (-inch thick) to equal 24 halves. Depending on loaf size, you may want to add more slices to fill the pan. Save the second loaf for another use. Challah freezes well. This recipe can be made with egg replacement.

5 cups Living Without’s high-protein flour blend
1/3 cup packed light brown sugar
2 tablespoons xanthan gum
1 teaspoons salt
4 teaspoons active dry yeast
4 large eggs + 1 yolk
5 tablespoons olive oil
1 cups warm water (105F-110F)
-Egg wash (1 large egg lightly beaten with 1 tablespoon water)

1. Lightly oil a 9-inch springform pan or two 4 x 8-inch loaf pans.

2. Combine flour blend, brown sugar, xanthan gum and salt in the bowl of a stand mixer.

3. Add yeast and mix well.

4. In a separate bowl, combine 4 eggs and 1 yolk, olive oil and water. Add to dry ingredients.

5. Using the paddle or beater attachment, beat on low speed for 1 minute to blend. Increase to medium-high speed and beat 3 minutes or until mixture is smooth and slightly shiny.

6. Scrape dough into prepared pan. Cover with plastic wrap that’s been sprayed with vegetable oil. Let dough rise in a warm place until it has reached the top of the pan.

7. Preheat oven to 375F.

8. Set bread pan on a cookie sheet and brush top of loaf with egg wash.

9. Place loaf in preheated oven and bake 40 to 45 minutes until top is golden and a cake tester inserted nearly to the bottom of the bread comes out without sticky crumbs. If the top browns before the center is cooked, tent the loaf loosely with aluminum foil for remainder of baking time. If using 2 loaf pans, bake 30 to 35 minutes.

10. Remove from oven and set on a wire rack to cool completely.

11. When cool, remove the sides of the pan or turn loaves onto a wire rack.

For Egg-Free Challah Bread, omit 4 eggs and 1 yolk. Combine 2 tablespoons golden flax meal and 6 tablespoons hot water. In a separate bowl, combine 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water. Let both mixtures cool. Then combine them and add to dry ingredients. If batter is too thick to mix, add additional warm water, 1 tablespoon at a time.

Each slice contains 321 calories, 9g total fat, 2g saturated fat, 0g trans fat, 106mg cholesterol, 281mg sodium, 52g carbohydrate, 3g fiber, 0g sugars, 7g protein, 35 Est GL.

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