Two Johnson County restaurants are rolling out a new happy hour menu and adding a Saturday brunch. Kelly Manning is the owner of Tavern in the Village and Tavern at Mission Farms, and he shared some of their trade secrets for their new Mixed Berry Stuffed French Toast.
Mixed Berry Stuffed French Toast
1 ½ lb Cream Cheese
1 Carton of Berries (Blue, Black, Raspberries, Strawberries)
½ teaspoon salt
1 tablespoon Ground Coriander
1 Whole Orange, Zest and Juice
1 Loaf un-sliced White Bread
1 cup of sugar
1 Qt of Heavy Cream
1 tsp Vanilla
1/2 tsp of Cinnamon
½ tsp of Nutmeg
Pinch of Salt
Whisk to combine ingredients
Cut bread into 2" thick slices, cut a pocket in the bottom of the bread.
Combine all ingredients in the Robot Coup and Puree well.
Using a rubber spatula, stuff the pieces of bread with approximately ½ cup of Berry Filling.
Dip Bread in batter and cook on griddle or pan with clarified butter.
Cook until golden brown and garnish with powdered sugar and fresh berries.
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