Brunch at home ideas from Corktown's Brooklyn Street Local - New York News

Brunch at home ideas from Corktown's Brooklyn Street Local

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(WJBK) -

Get these recipes courtesy of Brooklyn Street Local, located at the corner of Brooklyn Street and 1266 Michigan Ave. in Detroit's Corktown neighborhood. Learn more online at www.BrooklynStreetLocal.com.

Ham and Cheddar Stuffed French Toast

Ingredients
4 tablespoons butter
Pinch ground cinnamon
8 large slices of ham, about ¼ inch thick
4 ounces sharp cheddar cheese
1 large unsliced loaf Challah bread cut into 8 slices
4 large eggs
1/2 cup heavy cream
1 1/2 cups whole milk
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Nonstick cooking spray
Confectioners' sugar, for garnish
Maple Syrup, for garnish

Directions
Preheat oven to 350 degrees F.

Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the slices of ham and sear them on both sides. When done, remove them to a dish and let them cool. Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Stuff both the ham and shredded cheddar mixture equally into the bread pockets.

In a large bowl, add eggs, heavy cream, milk, cinnamon and vanilla and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.

Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.

Bake the French toast until it is golden brown and filling is hot, about 20 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

Strawberry and Banana Stuffed French Toast

Ingredients
4 tablespoons butter
1/4 cup light brown sugar
Pinch ground cinnamon
3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
4 ounces ricotta cheese, at room temperature
1 large unsliced loaf Challah bread cut into 8 slices
4 large eggs
1/2 cup heavy cream
1 1/2 cups whole milk
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Nonstick cooking spray
Confectioners' sugar, for garnish
Maple Syrup, for garnish

Directions
Preheat oven to 350 degrees F.

Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and strawberries, and toss together. Let cook until the fruit is soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add the ricotta cheese and mix with a wooden spoon.

Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide the fruit mixture equally among the bread pockets.

In a large bowl, add eggs, heavy cream, milk, cinnamon and vanilla and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.

Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.

Bake the French toast until it is golden brown and filling is hot, about 20 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

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