Stuffed French Toast

Doug Psaltis, Country, New York

Yield: 2-3 servings.

4-6 slices of 1/2" thick brioche or white bread
2 oz. clarified or melted butter

EGG BATTER:
4 extra-large eggs
1 cup milk
1 Tbsp. sugar
1 tsp. ground cinnamon
3 Tbsp. blueberry jam
2 Tbsp. hazelnut butter
as needed, warm maple syrup

Preheat oven to 400°F. Spread one side of bread with jam. Place another slice on top. Place entire sandwich in shallow bowl with egg batter. Let sit for a few seconds and then quickly turn over. Let sit on other side for 30 seconds. Place a 12" Teflon® pan over medium heat and add clarified butter. Carefully lift sandwich from batter and let excess drip off into bowl. Place in pan undisturbed and saute on medium heat for 2-3 minutes. Flip with spatula to other side. Place 1 Tbsp. hazelnut butter directly on top of sandwich and put in oven immediately for 5 minutes, or until golden brown. Remove from oven. Lift sandwich onto warm platter, drizzle with warm maple syrup and dust with powdered sugar. Serve immediately. Repeat process for each "sandwich."

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