1/4 c Golden raisins

1/4 c Currants

1/4 c Diced candied orange peel or

Candied fruit Without cherries 1/2 c Brandy or rum

1 lb Loaf semolina or italian or

-french Bread 1 lb Extra-firm tofu

2 ts Grated orange or lemon zest

3 Eggs

1 c Plain or vanilla regular

-soy milk 1 ts Vanilla extract

3 tb Melted butter or oil

Or nonstick cooking spray Maple syrup or confe -ctioners’ sugar
– (optional) Recipe by: The Washington Post 11/6/96 Soak raisins,
golden raisins, currants and candied peel in small bowl with brandy
for 30 minutes.
Slice bread diagonally into 1-inch slices,
discarding ends.
Carefully pull center from each slice, leaving
about 1/2 inch of bread inside crust.
Set aside rings of crusts.
Tear centers into 1/2-inch pieces and place in large bowl.
Crumble
tofu into bowl with torn bread, breaking tofu into bits the size of
cottage cheese curds.
Drain soaked fruit and add to bowl.
Add
grated citrus zest.
Beat eggs with soy milk and vanilla extract in
another large bowl.
Pour half of the mixture into bowl with torn
bread.
Stir with fork until bread is moistened and everything is
well combined.
Add 2 or 3 bread rings at a time to remaining egg
mixture, turning pieces once, when well moistened.
Meanwhile, heat
half of butter in large, heavy skillet over medium-high heat.
Arrange soaked bread rings in pan.
Spoon moistened bread and fruit
mixture into center of each ring, pressing with back of spoon to
pack firmly.
Cook until toast is browned on bottom, 3 to 4 minutes.
Turn and brown second side.
Remove to warm platter.
Repeat with
remaining butter and bread until all has been cooked.
Serve at
once, accompanied by maple syrup or sprinkled with confectioners’
sugar.
Or, cool slices of stuffed toast, wrap tightly in foil and
freeze.
Reheat in 350-degree oven, wrapped in foil, 15 to 20
minutes.
(6 to 8 servings).
Variation: Use 1/2 cup each dried
blueberries and chopped dried cranberries in place of raisins,
currants and candied fruit.
Soak in Grand Marnier or Triple Sec.
From Dana Jacobi’s “The Natural Kitchen: Soy!”(Prima, $14).
By
Margaret Sheridan, The Los Angeles Times.
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