Stuffed French Toast
User Reviews
5
Stuffed French Toast
Description
This recipe for Stuffed French Toast starts by mixing milk, eggs, cinnamon, and vanilla extract into a custard base. Whipped cream cheese combined with chopped pecans forms the filling spread between slices of rich, buttery brioche bread to create sandwiches. Each sandwich is dipped in the egg mixture to soak the bread thoroughly but not oversaturate, giving a tender interior after cooking.
Cooking in a buttered frying pan over medium heat until golden brown on both sides yields an exterior with a crisp, buttery crust while preserving the creamy, pecan-speckled center. The cinnamon and pecans add warmth and crunch respectively to the soft bread and cream cheese.
The dish can be served hot with maple syrup and sliced bananas for added sweetness and texture. It pairs well with traditional breakfast items or as a standalone treat. For convenience, the batter can be made ahead up to two days, and leftovers store well refrigerated up to four days with reheating on the stovetop.
Ingredients
- 1 cup milk
- 4 egg
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- 8 ounces cream cheese whipped
- ¼ cup pecans plus more for serving, chopped
- 12 lices brioche bread
- 3 tablespoons butter if needed
- banana sliced, for serving (optional)
Instructions
- In a medium bowl, whisk together the milk, eggs, cinnamon and vanilla extract.
- In a small bowl, fold the whipped cream cheese with the chopped pecans.
- Divide the whipped cream cheese mixture onto six slices of brioche bread. Top with the remaining slices of bread, forming a sandwich with the cream cheese inside.
- Heat a griddle and heat the butter in batches on a frying pan over medium heat.
- Dunk each sandwich in egg mixture, soaking both sides for about 15-30 seconds, until the mixture is absorbed. Place in the heated pan, in batches if needed, and cook on both sides until golden, about 3 to 4 minutes per side.
- Serve hot with maple syrup, if desired.
Notes
- Store leftover stuffed French toast in an airtight container and refrigerate up to 4 days.
- Reheat gently in a warm skillet on the stovetop to preserve texture.
- Prepare the egg batter up to 2 days in advance to save time on serving day.
- Maple syrup is best added at serving to maintain crispiness.
- The filling is pecan-enriched whipped cream cheese for a creamy crunch contrast inside the toast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1stuffed toast | |
| Calories | 585kcal | 29% |
| Carbohydrates | 56g | 19% |
| Protein | 18g | 36% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 221mg | 74% |
| Sodium | 624mg | 26% |
| Potassium | 295mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1134IU | 23% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 208mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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