The Cheesecake Factory French Toast Napoleon

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This past weekend I made the most delectable breakfast for my family and boy was it a hit!  If you’ve ever tried the French Toast Napoleon at The Cheesecake Factory, then you already know how rich and yummy this dish is.

They take 3 thick slices of egg bread and soak them in their signature batter then cook until golden brown.  The secret to this dish is to let the bread soak in the batter for 10 minutes.  This creates a crispy outside with a luscious velvety inside.  The addition of strawberries and glazed pecans give this dish a wonderful flavor and texture.

I’ll warn you now, this French toast is devilishly delicious and very filling!

Enjoy!

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New Secret Recipe
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The Cheesecake Factory French Toast Napoleon


2 cups French Toast Batter (see below)
6 slices egg bread or Challah bread
1/4 cup melted butter
3 cups strawberries, sliced and tossed with a little sugar
2 cups whipped cream
1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
1 tablespoon powdered sugar
Maple syrup, heated

Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.

Drizzle melted butter onto a pancake grill or large sauté pan.

Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).

When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around. Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the

French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.

Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate.

Serve warm maple syrup on the side. Bon appétit.

French Toast Batter:

4 eggs
1 cup half and half (or milk)
1 tablespoon vanilla
2 tablespoon sugar
3/4 tsp. cinnamon

Put all ingredients into a blender and blend together for a few seconds or until smooth.

Serves 2

Source: Good Day New Yor

Until Next Time… Be Well!

Kind Regards,

Ron

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The Arizona Biltmore Hotel’s Mascarpone-stuffed French Toast with Orange Compote

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Hi ,

I hope you are doing well today.

Today I have an amazing 5 star breakfast recipe for you that comes from The Arizona Biltmore Hotel in Phoenix.  Before I share that with you, I would like to share some easy weekend dinner ideas from our recipe forums.

Italian BBQ Breaded Pork Chops

Crunchy Chicken Fingers

Cajun Meat Loaf

Find these recipes and many more our Recipe Exchange Forum:

Click For Details

Now for the 5 star secret recipe…

Warning!  This might just be the most delicious French toast you will ever experience.  This secret recipe features small, mascarpone-stuffed rounds that are fried and then topped with a bright orange compote.

This is a perfect dish to prepare when you are entertaining some company for breakfast since most of the dish can be prepared ahead of time.

Enjoy!

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New 5 Star Secret Recipe
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The Arizona Biltmore Hotel’s Mascarpone-stuffed French Toast with Orange Compote

Note: This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote:
3 (10.5 ounce) cans mandarin oranges packed in juice
2 3/4 cups orange juice, divided, more as needed
1 tablespoon grated fresh ginger
1/2 cup sugar
2 tablespoons cornstarch

Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 1 1/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

French toast and assembly:
About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)
1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese
6 eggs, beaten
1/4 cup plus 2 tablespoons milk
1/2 teaspoon cinnamon
1/2 cup plus 1 tablespoon sugar
Canola oil for frying
Orange compote, warmed

Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

Dunk a sandwich quickly into the batter, coating on all sides.

Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

To serve, place 2 or 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Servings: 6 to 9

Source: L.A. Times

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Until Next Time… Be Well!

Kind Regards,

Ron

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