Stuffed Green Chutney French Toast Recipes

Steps:

• Batter:
• Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
• Filling:
• Fold all ingredients together in a bowl until well incorporated but not completely smooth.
• Syrup:
• Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
• French Toast:
• Preheat oven to 350 degrees F.
• Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
• Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

Steps:

• Whisk together the creme fraiche, mustard and hot sauce in a small bowl, and season with salt and pepper. Set aside.
• Set a medium cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, turning once, about 8 minutes. Drain on a paper-towel-lined plate, and then cut the slices into thirds.
• Add the red onions to the skillet and cook, stirring frequently, until softened and starting to caramelize, 1 to 2 minutes. Stir in the mustard greens, sprinkle with salt and pepper, and cook until just starting to wilt, 2 to 3 minutes. Stir in the vinegar, and then transfer the greens to a bowl.
• Whisk together the eggs, egg yolk and half-and-half in a baking dish until smooth. Add the Parmesan and some salt and pepper; whisk until combined.
• Spread the bread slices with some of the creme fraiche mixture, and top with a slice of Gruyere. Top half of the slices with 3 or 4 pieces of bacon and a little mound of greens. Turn the remaining slices, cheese-side down, on top of the greens and press down to make sandwiches.
• Working in batches of two, soak the sandwiches in the egg mixture on both sides until just soaked, about 2 minutes per side.
• Heat 1 tablespoon of the canola oil and 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. (If you have a skillet large enough to cook all four sandwiches at once, add all of the oil and butter now.) Add two sandwiches to the skillet, reduce the heat to medium-low, and fry until crisp, golden and cooked through on both sides, about 5 minutes per side--cover the pan if needed to help the cheese melt, and adjust the heat to prevent the French toast from burning. Repeat with the remaining oil, butter and sandwiches.
• Halve the cooked sandwiches on the diagonal and serve hot.

Steps:

• 1. Prepare the chutney. Mix the butter into 1/2 cup chutney, then spread generously on 4 of the bread slices. Cover each with the remaining 4 slices to make sandwiches.2. In a flat dish, whisk together the eggs, yogurt, 2 tablespoons chutney, red bell pepper, and salt.3. Heat 1 tablespoon of the oil in a medium nonstick skillet over moderate heat. With tongs, lay each sandwich (one at a time) in the egg mixture, press lightly to coat the bottom, then turn over and coat the other side.4. Carefully, place in the skillet and cook, turning once, until golden on both sides, about 1 minute per side. Scatter about 1 tablespoon cilantro on top, turn over once more, and cook momentarily to seal in the cilantro. Repeat with the remaining sandwiches. Transfer to serving platter, cut into 3 long pieces or 4 small triangles, and serve with the cilantro side up.VARIATIONS: Try this with different chutneys or dry-cooked vegetable or ground meat stuffing.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.