Cameo Apple-Topped French Toast
RAINIER FRUIT
4 large eggs
1/3 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
8 thick slices of bread
2 tablespoons butter, divided
1/2 cup chopped walnuts or pecans (optional)
CAMEO APPLE TOPPING
3 tablespoons butter
4 Cameo apples, peeled, cored and sliced
2/3 cup packed light brown sugar
1/8 teaspoon ground cinnamon
1. Beat eggs, milk, sugar, vanilla and cinnamon together in a large bowl.
Soak bread slices in the mixture for 5 minutes, or until saturated.
2. Meanwhile, prepare Cameo Apple Topping: Melt butter in a skillet
over medium heat. Add apples and cook for 5 minutes, stirring frequently.
Add brown sugar and cinnamon; cook for 2 minutes, or until apples are
slightly soft.
3. Heat 1 tablespoon butter in a large skillet over medium heat.
4. Press each bread slice into chopped nuts to coat. Cook 2-3 slices at a time
until golden brown on each side, adding butter to the skillet as needed.
5. Serve hot with Cameo Apple Topping. Makes 4 servings.
Stuffed French Toast with
Three-Berry Compote
RADER FARMS
6-8 1-inch-thick bread slices
Butter
STUFFING
1 pint ricotta cheese
1/4 cup sour cream
1 tablespoon brown sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
BAT TER
6 large eggs
1/2 cup milk
1/2 teaspoon grated
orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
COMPOTE
1/2 cup plus 2 tablespoons
orange juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon grated
orange peel
4 cups frozen Nature’s
Three Berries
1 tablespoon cornstarch
1. To prepare stuffing, combine all ingredients in a bowl.
2. To prepare batter, mix all ingredients in a bowl.
3. Cut a pocket through one edge of each bread slice with a serrated knife and
fill with stuffing. Dip into batter and fry in a lightly buttered skillet over medium
heat until golden.
4. To prepare compote, place 1/2 cup orange juice, sugar, cinnamon and orange
peel in a saucepan and bring to a light boil. Add frozen berries and return to
boil. Mix cornstarch with 2 tablespoons orange juice and stir into compote.
5. Serve warm compote over stuffed toast. Makes 6 servings.
