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Message
Recipe Needed-Seafood Stuffed French Toast
Posted on 10/11/23 at 12:55 pm
Posted on 10/11/23 at 12:55 pm
I remember Chimes used to have this on their brunch menu. Does anybody have a recipe for this? TIA
4
Posted on 10/11/23 at 1:38 pm to ToucanBill
You eat maple syrup on that?
This post was edited on 10/11/23 at 1:41 pm
Posted on 10/11/23 at 1:46 pm to ToucanBill
quote:
Seafood Stuffed French Toast
Posted on 10/11/23 at 1:50 pm to ToucanBill
First you make a roux….
Posted on 10/11/23 at 1:55 pm to RonFNSwanson
quote:
Seafood Stuffed French Toast
Isn't that essentially what the old Chinese PuPu platter standby, Shrimp Toast, is.
Posted on 10/11/23 at 1:59 pm to ToucanBill
never heard of it but i doubt you actually need a recipe. try something like this:
-make a seafood stuffing...usually onion/celery/garlic/bell pepper, breadcrumbs, stock, shrimp/crabmeat, spices/herbs
-from a bread loaf, cut slices thick enough to stuff, at least 1.5" or 2". carefully cut a pocket in the edge of each slice with a very sharp knife
-stuff the slices (less is more). the stuffing should be cooked and warm
-dip the slices in seasoned beaten egg/milk both sides, then fry in butter. plate and top with chopped herbs and maybe a remoulade
-profit
-make a seafood stuffing...usually onion/celery/garlic/bell pepper, breadcrumbs, stock, shrimp/crabmeat, spices/herbs
-from a bread loaf, cut slices thick enough to stuff, at least 1.5" or 2". carefully cut a pocket in the edge of each slice with a very sharp knife
-stuff the slices (less is more). the stuffing should be cooked and warm
-dip the slices in seasoned beaten egg/milk both sides, then fry in butter. plate and top with chopped herbs and maybe a remoulade
-profit
Posted on 10/11/23 at 7:56 pm to cgrand
quote:I like the direction you took with this. Only thing I might change is the sauce. Instead of remoulade, I might opt for a warm sauce like a Mornay or veloute based seafood sauce.
never heard of it but i doubt you actually need a recipe. try something like this:
-make a seafood stuffing...usually onion/celery/garlic/bell pepper, breadcrumbs, stock, shrimp/crabmeat, spices/herbs
-from a bread loaf, cut slices thick enough to stuff, at least 1.5" or 2". carefully cut a pocket in the edge of each slice with a very sharp knife
-stuff the slices (less is more). the stuffing should be cooked and warm
-dip the slices in seasoned beaten egg/milk both sides, then fry in butter. plate and top with chopped herbs and maybe a remoulade
-profit
Could take it in an either an Étouffée, or a Croque monsieur direction.
Lots of possibilities...
Posted on 10/11/23 at 8:15 pm to BigDropper
quote:
Croque monsieur
Had to google that. I want one now.
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