First created in 1856, the Boston Cream Pie is not only older than you, but potentially tastier too. As the official dessert of Massachusetts, some might settle being a Bostonian for at least this one day a year. For a twist on this recipe, check out what Boston Cream Pie French Toast looks like!
Looking back, it’s been just over a year since we posted our blog on traditional Boston Cream Pie. We were just a little surprised at the number of folks who responded with their shared love of the cake-not-pie, but so pleased that it brought this great dessert back to center stage.
Since then, I’ve noticed a big increase in the popularity of all things Boston Cream Pie. I don’t think it is because of the blog but rather the blog hit a food trend just as it was growing. Perfect timing, even by accident.
For more great dessert recipes, check out Captured Desserts.
So far I’ve seen cream pie doughnuts, cupcakes, muffins, ice cream and even a martini. Shortcut ice box pies are quite the rage online too. The recipes that have caught my eye the most were the breakfast recipes though. Boston Cream Pie as pancakes, waffles and my favorite, French Toast? Pass me a fork and head for cover, I’m all OVER that!
Another bonus? I get to use my favorite King Arthur Flour recipes and mixes. First up, a batch of Walter Sands white bread.
Can you use another recipe? Absolutely. I’ve been wanting to try our Yeasted Banana Sandwich Bread, it’s another favorite for French toast.
While the bread is baking, make a batch of pastry cream for the filling. You can make it from scratch if you prefer, today I’m using our pastry cream filling mix. Make up about 2 cups worth, you don’t want to skimp on stuffing the stacks of toast.
To make the toast layers, slice 1/2″ to 3/4″ thick slices of bread. Give them a quick dip in a mixture of eggs and milk. I generally wing it on the milk amount but if you want to be specific the American Egg Board recommends 8 eggs and 1/3 cup milk to cover 8 slices of bread.
Dip both sides of the bread in the egg/milk and place on a hot buttered griddle or pan for about 2 minutes per side, or until golden brown. Set aside cooked pieces of toast on a wire rack in a 200°F oven to keep warm if you need to grill in batches.
We’re nearly there. Bread is grilled, pastry cream is chilled, now for the decadent fudge topping.
To make the icing, place 1 cup chocolate chips or chopped semisweet chocolate and 1/2 cup heavy or whipping cream in a small saucepan or microwave-safe bowl or cup.
Heat over low heat (or in the microwave) until the cream is very hot. Remove from the heat, add 2 teaspoons of softened butter and stir until the chocolate melts and the icing is smooth.
To serve, place one piece of warm toast on the plate, top with a generous scoop of pastry cream and spread to the edge of the bread. Place another piece of toast on top, then cover the top piece with a thick layer of warm ganache icing. Serve to diners amid sighs of anticipation and delight.
Who am I to kid you? This is a luscious, decadent dish best served for special occasions. I know it would make a Monday morning breakfast extra exciting, but come 10 am you’ll want to take a “happy full tummy” nap and I don’t see the boss smiling as you do. That is, unless you brought extra to share!
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