Recipe courtesy of Sean Connolly
Stuffed French Toast
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
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
- Batter:
- Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
- Filling:
- Fold all ingredients together in a bowl until well incorporated but not completely smooth.
- Syrup:
- Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
- French Toast:
- Preheat oven to 350 degrees F.
- 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 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 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.
