Stuffed French Toast Recipe

Brittny Drye
1

french toast
Flickr photo by jimbrickett
Bonne matin!

I have a fantastic stuffed French toast recipe for all you les jolies dames (lovely ladies) this morning.

(Okay, so French toast isn't really French, but I like to practice my Francais whenever I get the chance). 

It's a Rachael Ray recipe, so you know it's tasty.

Batter:

  • 2 eggs
  • 1 cup milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract

Filling:

  • 1 1/2 cups cream cheese
  • 1/4 cup dark chocolate chips
  • 1/2 cup medium-diced banana
  • 1/8 cup orange juice
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract

Syrup:

  • 1 cup sugar
  • 1 cup water
  • 3 cinnamon sticks

Butter, as needed

4 (2-inch thick) pieces challah bread

Vanilla ice cream, for serving, optional

Fresh berries, for serving, optional

Directions:

For the batter, combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.

Fold all of the filling ingredients together in a bowl until well incorporated but not completely smooth.

Separately, combine all of the syrup ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.

Preheat oven to 350 degrees.

Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately two minutes. Remove from pan and let cool. Divide filling between two pieces of the bread top with the remaining two pieces of bread. Transfer French toast to oven and bake for eight minutes.

Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

Happy weekend!

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