continued from page P12

ROMAt SPOSA

FOR THE TOPPING
4 tablespoons unsalted butter,
melted
Confectioners' sugar
2 lemons, cut into wedges

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Preheat oven to 425F.
In a large blender, combine the
eggs, flour and half-and-half. Blend
on medium speed until the batter
is fairly thick and smooth, scraping
down the sides of the blender con-
tainer several times.
Place 4 tablespoons of the softened
butter in each of two 10-inch or 11-
inch cast-iron skillets. Place each skil-
let over low heat and melt the butter.
Pour the batter over the melted butter
in the skillets, making sure the batter
is evenly distributed.
Carefully slide the skillets into
the oven. Bake the pancakes for 25
minutes, or until puffed and golden.
Transfer the pancakes from the skil-
lets to large plates or shallow bowls
with a large spatula. Immediately
pour 2 tablespoons of melted but-
ter over each pancake. Sprinkle with
confectioners' sugar and place wedges
of lemon for squeezing on top of the
sugared pancakes. Serve immediately.
Makes two 10- or 11-inch skillet pan-
cakes. Serves 4.

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May 6, 7, 8 2010

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May 13, 14, 15 2010

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Baked goods
Annuals & Perennials
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CRUNCHY FRENCH
TOAST STUFFED
WM-I CREAM
CHEESE AND
BLACKBERRY JAM

If there's anything better than tra-
ditional French toast, it's this crisp,
golden variation, made by pressing
the bread slices in crushed cornflakes
before griddling. Be sure to generous-
ly coat both sides of the bread with
the cornflakes and use plenty of but-
ter on the griddle. Serve with maple
syrup, sauteed bananas, fruit compote
or homemade jam (see recipes for
bananas and jam in Bubby's Brunch
Cookbook).

2 cups crushed cornflakes
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
4 extra-large eggs
1/2 cup buttermilk
1/4 cup packed dark brown
sugar
1/4 teaspoon pure vanilla
extract

Pinch of kosher salt
8 thick slices bread (1 inch)
Butter for the griddle, about 1
teaspoon per slice

Stir together the cornflakes, 1/4
teaspoon of the cinnamon and the
granulated sugar in a pie plate or a
large shallow bowl; set aside.
Using a whisk or a mixer set on
medium speed, beat the eggs in a
large bowl until frothy. Add the but-
termilk, brown sugar, vanilla, remain-
ing 1/4 teaspoon of cinnamon and the
salt. Beat for 1 minute, or until well
combined.
Make sure the bread is cut 1-inch
thick. Using a sharp slicing knife,
gently make a 2-inch-long incision
in the bread by cutting into the edge
of the slice and working the knife
into the interior. Wiggle the tip of
the knife gently as you work it into
the slice, being careful not to tear a
hole in the bread. Use a pastry bag
or spoon to insert about 1 tablespoon
blackberry jam (or another berry jam,
if you prefer) and 2 tablespoons of
room-temperature cream cheese.
Dip the bread slices, one at a
time, in the egg mixture, turning to
coat both sides. Shake the excess egg
mixture back into the bowl. Carefully
place the bread slices into the corn-
flake mixture and turn carefully to
coat both sides. Arrange the prepared
slices on a baking sheet.
Preheat a stove-top griddle or skil-
let over medium heat, or an electric
griddle to 375F, testing to make sure
it's hot enough for a drop of water to
bounce on it.
Butter the griddle generously.
Arrange the bread slices in a single
layer on the griddle and cook well on
each side for 2-3 minutes, or until
golden brown, turning once with a
spatula. If you're using a skillet, you'll
need to do this in batches, depending
upon the size of the skillet. After the
toast is flipped, you may need to add
more butter to the griddle. As you
add butter, lift the French toast with a
spatula so the butter flows underneath
the griddling toast.
Transfer the French toast to a plat-
ter or individual plates and serve it
immediately, or keep it warm for up
to 30 minutes in a 200F oven. Serve
with maple syrup. Makes 8 slices
French toast.