Stuffed French Toast with Lingonberries

Lutsen Resort on Lake Superior’s North Shore is a very popular spot for outdoor enthusiasts. And the Lutsen Lodge is an equally popular spot for those with an appetite for something with a little local flavor. That’s why this stuffed French toast with lingonberries, a staple of Scandinavian fare, hits such a sweet and distinct note. Serves 4.

BATTER:

3 eggs

1 cup buttermilk

3 tablespoons powdered sugar

Pinch grated nutmeg

¼ teaspoon cinnamon

1 teaspoon vanilla extract

1 loaf white bread – preferably brioche, challah, or other egg bread – cut into 8 slices

1 cup Special K or Corn Flakes – crushed

1 jar stirred lingonberries

CREAM CHEESE FILLING:

8 ounces cream cheese, softened

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 tablespoon maple syrup

Pinch salt

DIRECTIONS:

1. Whisk the egg, buttermilk, powdered sugar, nutmeg, cinnamon and vanilla extract together and set aside while you prepare the cream cheese filling.

2. Whisk all filling ingredients together, or mix in a stand mixer on low for 1 to 2 minutes.

3. Preheat oven to 350 degrees.

4. Heat 1 to 2 tablespoons of butter in a wide, oven-proof skillet on medium heat.

5. Spread cream cheese mixture on one side of 4 pieces of bread. Top each piece with 1 heaping tablespoon of lingonberries and spread evenly.

6. Place another slice of bread on each of the topped breads.

7. Dip each sandwich in the egg mix and coat evenly.

8. Roll each sandwich in crushed cereal until evenly breaded.

9. Place each sandwich on the skillet and toast the first side until evenly browned.

10. Flip each sandwich, place skillet in oven and cook an additional 5-8 minutes – until second side is browned and filling is warm.

11. Cut sandwiches in half and serve with maple syrup and powdered sugar.

THANK YOU TO: Lutsen Resort on Lake Superior & Executive Chef Rob Wells, (800) 258-8736, www.lutsenresort.com.