Stuffed French Toast

Stuffed French Toast

David Venable

Perfect for a special breakfast or brunch, this recipe combines sweet & savory flavors for delicious results.

Prep Time: 20 minutes

Serves: 6

Filling & Bread:

  • 8 oz cream cheese, softened
  • 1/4 cup maple syrup
  • 6 slices bacon, cooked and chopped
  • 1/2 cup pecans, toasted and chopped
  • 1 loaf challah bread, cut into 12 slices

Preparation:

To make the filling, use a stand mixer or hand mixer fitted with the beater/paddle attachment. Add the cream cheese to the stand mixer bowl or a mixing bowl and beat until smooth. Then, add the maple syrup, and mix until smooth and spreadable. Fold in the bacon and pecans.

Divide the filling evenly and spread onto six slices of the bread. Top with the remaining six slices.

To make the batter, Whisk together the eggs, milk sugar, cinnamon, and salt in a shallow bowl. Dip the stuffed bread slices into the batter and flip to coat both sides.

Preheat a medium-size grill pan on medium heat (if you prefer, you can use a sauté pan). Brush the pan with a little butter or cooking spray.

Working in batches, cook the stuffed bread slices for 3–4 minutes on each side, until golden brown. Serve immediately, either or their own or with the maple syrup and confectioners' sugar.

Batter:

  • 2 eggs
  • 3/4 cup milk
  • 1 tsp sugar
  • 1 tsp cinnamon
  • Pinch of salt

For Serving:

  • Maple syrup & confectioners' sugar (optional)

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