Apple, Pear and Walnut Stuffed French Toast

Total Time:
1 hr 10 min
30 min
10 min
30 min

12 slices

  • Fruit-Nut Mixture:
  • 5 tablespoons unsalted butter, softened
  • 2 Gala apples, peeled, cored and chopped
  • 1 pear, peeled, cored and chopped
  • 2 tablespoons finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • French Toast:
  • 1 dozen large eggs, lightly beaten
  • 2 cups whole milk
  • 6 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons grated nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1 day-old (or slightly older) loaf challah bread, cut into 1-inch-thick slices
  • 8 tablespoons (1 stick) unsalted butter, for cooking
  • Pure maple syrup, warmed, for serving
Watch how to make this recipe.
  • For the fruit-nut mixture: Mix the butter with the apples, pears, walnuts and cinnamon in a medium bowl. Refrigerate to chill briefly.

  • For the French toast: Meanwhile, in a large flat dish, whisk together the eggs, milk, sugar, cinnamon, nutmeg, salt and vanilla.

  • Make a deep slice from the side into the center of each bread slice to form a pocket. Stuff a couple spoonfuls of the fruit-nut mixture into each piece (reserve any leftover fruit-nut mixture for serving). Dip the stuffed bread in the egg mixture to moisten on both sides (but not so much that the bread falls apart).

  • Heat a large skillet over medium heat and melt 1 tablespoon of butter. In batches, add the stuffed bread and cook until golden brown, flipping gently, 2 to 3 minutes per side. Continue cooking the remaining bread, adding additional butter as needed.

  • Put the extra fruit-nut mixture in the skillet and cook a few minutes over medium heat, just to soften the fruit. Spoon over the French toast and serve with warm maple syrup.

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    This recipe is featured in:

    The Kitchen