Maple Pecan Cream Cheese Stuffed French Toast
Indulge in a nutritious and delicious breakfast with this Maple Pecan Cream Cheese Stuffed French Toast, featuring a creamy filling and crunchy pecans, all drizzled with maple syrup.
Ingredients
For the Filling
- 8 oz Cream Cheese Softened
- 1/4 cup Powdered Sugar For sweetness
- 1 tsp Vanilla Extract Enhances flavor
- 1/2 cup Chopped Pecans Adds crunch
For the Custard
- 4 large Eggs Acts as a binder
- 1 cup Milk Enriches the custard
- 1 tsp Cinnamon Adds warm spice
For Assembling
- 6 slices Thick-Cut Bread Provides a hearty base
- 1/4 cup Maple Syrup For drizzling
- 2 tbsp Butter For cooking
Instructions
Preparation
- Soften the cream cheese by leaving it at room temperature for 15-20 minutes.
- In a bowl, combine the cream cheese, powdered sugar, and vanilla extract until smooth. Stir in the chopped pecans and set this filling aside.
- Whisk together the eggs, milk, and cinnamon in another bowl to create the custard.
Cooking/Assembling
- Preheat a skillet over medium heat and add a tablespoon of butter.
- Spread a generous layer of the cream cheese filling on one side of a slice of thick-cut bread. Place another slice on top to create a sandwich. Repeat with the remaining slices.
- Dip each sandwich into the egg mixture, soaking for a few seconds on each side.
- Add the soaked sandwiches to the skillet and cook for about 3-4 minutes on each side or until golden brown.
Serving
- Place the cooked French toast on a serving plate and drizzle with warm maple syrup.
- Garnish with extra chopped pecans or a dusting of powdered sugar before serving.
Notes
For a lighter version, use low-fat cream cheese. Allow the bread to stale before soaking for better absorption. Store leftovers in an airtight container in the fridge for up to 3 days.