Stuffed French Toast. And just because I'm feeling generous, I'm going to tell you how I did it! First I must tell you that it has only been recently that I have begun to like french toast. Growing up, I thought it was disgusting, soggy warm bread. Gross. However, I discovered a secret (which most of you probably already know, but was new to me!) and it made me actually like french toast! The trick is not to put in too much milk. Many people use equal parts milk and eggs. No good! Check out the ratio in my recipe here!
- about 2 loaves Texas toast
- 8 eggs
- 1/4 cup milk
- cinnamon to your liking
- 2 tbs brown sugar
- pinch of nutmeg
While its cooking, make your toppings!
Sticky Maple Pecans
- 1 cup pecans (chopped or not)
- 1 cup maple syrup - this is not exact, its really more of an eyeball it thing!
- 1-2 Tbs butter
In a frying pan, melt butter. Add pecans and cook for 1-2 minutes. Watch pecans carefully to make sure they don't burn!! Cover with syrup. Bring to a boil and allow to boil down. If it gets too thick, add a tsp or so of water at a time and stir.
- Peel and cut 5-6 medium/large size apples
- 1-2 Tbs butter
- 1/4 to 1/2 cup brown sugar
Melt butter in a frying pan. Add apples and toss quickly. Add brown sugar and cook down. If needed, add 1-2 tsp water to help make caramel sauce.
Cream Cheese Filling
- 1 brick cream cheese, softened
- 1 Tbs icing sugar
- 1 Tbs whipping/heavy cream
Mix together until smooth and creamy. Add more cream if too thick.
Cinnamon Kiss Whipped Cream
- 500 ml whipping cream
- 2 Tbs icing sugar
- 1/2 tsp cinnamon
Mix together and whip until desired consistency is reached. For this recipe, I like it somewhere between soft peak and stiff peak. Not super runny, but not too thick!
Take warm toast, spread cream cheese filling on and top with pecans, apples and whipped cream. Enjoy!
This is one you want to save up for. Eat really well for a few days so you don't feel guilty consuming this much yummy, sugary gooiness!