I have to share this recipe with you that I made this morning. This is one that I have made many times before but I added some toasted pecans and it became breakfast perfection! With the simple addition of some orange zest and toasted pecans you have, in my opinion, heaven on a plate. The flavors in this recipe remind me of Christmas morning. I know I have said this before, but it is worth repeating, I always check my bakery clearance section because they almost always have day old french bread. My last trip I found presliced french bread which made my job even easier and it helped that it was only .90 cents. I hope you enjoy it as much as my family.
Stuffed French Toast with Toasted Pecans
1 loaf of french bread sliced
8 oz. cream cheese, softened
1/4 C. powdered sugar
1 orange
4 eggs
1 c. half and half
1 tsp. vanilla
dash of salt
1/2 C. chopped pecans, toasted
Mix the softened cream cheese with the sugar. Add the zest of 1 orange and also the juice. In a pie plate, beat the eggs with the half and half, vanilla, and salt. Create almost like a sandwich with the bread and filling. Use a generous teaspoon to fill. They will hold together nicely. Heat a griddle over low/medium heat. Spray with cooking spray or melt a small pat of butter. Dip each of the filled bread slices in the egg mixture allowing mixture to coat evenly. Place on the hot griddle. Cook until brown on both sides. Serve with toasted pecans and syrup or dusted with powdered sugar.
Toasted pecans: Place the chopped pecans in a small pan over a low heat. Move them around so they don't burn. Watch carefully because they can go from lightly brown to black in a few seconds.
1 loaf of french bread sliced
8 oz. cream cheese, softened
1/4 C. powdered sugar
1 orange
4 eggs
1 c. half and half
1 tsp. vanilla
dash of salt
1/2 C. chopped pecans, toasted
Mix the softened cream cheese with the sugar. Add the zest of 1 orange and also the juice. In a pie plate, beat the eggs with the half and half, vanilla, and salt. Create almost like a sandwich with the bread and filling. Use a generous teaspoon to fill. They will hold together nicely. Heat a griddle over low/medium heat. Spray with cooking spray or melt a small pat of butter. Dip each of the filled bread slices in the egg mixture allowing mixture to coat evenly. Place on the hot griddle. Cook until brown on both sides. Serve with toasted pecans and syrup or dusted with powdered sugar.
Toasted pecans: Place the chopped pecans in a small pan over a low heat. Move them around so they don't burn. Watch carefully because they can go from lightly brown to black in a few seconds.
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