Learn to make stuffed french toast

This decadent Frog Pond classic is a cinch to recreate
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Kate Melton
Frog Pond french toast

Breakfast just got real. 

When I first ate (or should I say “experienced”?) the top-selling stuffed french toast at the Frog Pond on Park Avenue, I was enthralled by its richness, beauty, and simplicity. It’s the kind of dish you might even crave for dinner—for two. 

Head chef Cory Valerio walked me through the cooking process step by step. “I honestly believe keeping it simple is what makes it good,” he says. 

Like all french toast recipes, this one starts with bread. No matter what kind you’re using, opt for day-old bread rather than the fresh stuff, which doesn’t hold up as well during the cooking process. The Frog Pond recipe uses a flavorful cinnamon swirl bread from nearby Baker Street Bakery. When making this at home, choose a cinnamon bread that is properly blended to avoid gooey pockets that could ruin the consistency. 

Combine eggs, milk, cinnamon, and vanilla, using one to three eggs for every cup of milk. 

Preheat a griddle or nonstick pan to medium heat and coat it with cooking oil spray. Dip two pieces of bread (sliced about an inch thick) into the egg mixture until the egg mixture has soaked through. 

Lay the pieces of bread on the griddle and allow them to cook until the down-facing side of the bread is golden brown, about five minutes. Then flip the slices. 

To make the filling, take a slab of cream cheese and put it on the griddle to soften. After the bread is flipped a second time, you can also flip the cream cheese. After the toast is golden on both sides, scoop up the cream cheese and spread it between the slices like sandwich filling. 

This recipe uses the signature Frog Pond caramel sauce made from a reduction of heavy cream and brown sugar—you can make your own or buy pre-jarred. Pour the sauce on top of the stacked french toast and add sliced bananas, strawberries, and blueberries. Top it off with a dusting of powdered sugar, and the dish is ready to serve. 

Presentation is important, the chef explains. “We always put it on a big plate. It’s one of those dishes that’s large and in charge. It’s everything.”

The Frog Pond, formerly known as Charlie’s Frog Pond, has been a staple on Park Avenue since 1975. And while it’s perhaps best known for its brunch menu, visitors can also choose from a variety of gourmet dinner specials that rotate daily. Eatatthefrogpond.com 

When it comes to getting the exact recipe for the Frog Pond’s signature caramel sauce, mum’s the word. However, it’s easy to make your own at home with these simple ingredients.

Directions: Take a 3-quart saucepan and put it on medium low heat. Add 2 cups of packed brown sugar with ½ cup of heavy cream and a pinch of salt to the pan and stir.

 

 

Add one stick (8 tablespoons) of butter cut into pieces. Keep stirring until the butter has melted and the ingredients begin to boil. Keep the mixture at a boil for 5 to 7 minutes and remove it from the heat.

 

Add 1 teaspoon of vanilla and allow the sauce to cool before using it. The sauce can be stored in the fridge in an airtight container for up to 2 weeks.

 

 

‚ÄčBushen is a Rochester freelance writer excited about all kinds of food. Follow her on Twitter: @BRBushen.

Categories: Bethany Bushen, Taste