Bear Claw French Toast Food

BEAR CLAW FRENCH TOAST

Steps:

• For the butter, mix butter, almond extract, brown sugar, cinnamon, and almonds together.
• Mix milk, almond and vanilla extracts, and eggs together.
• On a hot skillet put 1 tablespoon butter; then a tablespoon almonds; top with dipped bread and tap bread down so it makes contact with pan.
• Repeat.
• Serve with a tablespoon of prepared butter on side.

BEAR CLAW

Steps:

• Break up the almond paste into smaller chunks and place into a food processor along with the granulated butter and sugar.
• Pulse until chopped fine. Add in half of the beaten egg and flour, process until smooth.
• Lay the puff pastry out onto a lined baking sheet. Spread the almond paste mixture over half of the puff pastry sheet, leaving about an inch around the edges.
• Fold the unfilled half of the pastry over the filling, crimp the edges together and roll the edge under the bottom seam to make sure it is sealed.
• Make 4 cuts about ¾ of the way through the pastry to form the "claw" (it will make 5 "fingers").
• Fan out the pastry slightly to separate the "fingers". Brush with the remaining egg all over and sprinkle the top with sliced almonds and coarse sugar.
• Bake at 400°F for 16-18 minutes until golden brown. Allow to cool at least a few minutes before serving.

BLACKBERRY-STUFFED FRENCH TOAST

Steps:

• Place the berries, 1/3 cup/70 grams granulated sugar, the lemon juice and 1/4 teaspoon salt in a small saucepan. Roughly crush the berries with the back of a fork to help release some of their juices.
• Bring to a boil over high heat, then reduce heat to medium-low, cover with a lid and cook at a strong simmer, stirring occasionally to ensure the berries never stick to the bottom and burn, until the sauce has thickened and reduced by half, about 20 minutes. Remove from the heat and allow to cool and thicken for another 10 minutes.
• In a large mixing bowl, whisk to combine the eggs, milk, rum, vanilla, a pinch of salt and the remaining 3 tablespoons/30 grams granulated sugar; set aside.
• Lay 4 pieces of bread out on a plate or tray, and divide the cooled fruit across the bread (about 2 to 3 tablespoons each), leaving roughly 3/4-inch of space around the edges of the bread. Top with the remaining 4 slices of bread, and press down lightly to adhere.
• Heat a large frying pan or griddle over medium-high and melt enough butter to coat the bottom. Just as the butter begins to bubble, float a sandwich on top of the egg batter for 3 seconds, then flip to soak the other side for 3 more seconds. Hold the sandwich over the bowl for 10 seconds to allow any excess batter to drip off, then transfer it to the hot pan. Repeat with as many sandwiches as will fit in your pan; you may need to do this in batches. Cook until deep golden brown, 1 to 2 minutes per side, adding butter to the pan as needed. Transfer to plates and dust generously with confectioners' sugar.