Pecan Cream Cheese Stuffed French Toast
By: Rachel
Published: Wednesday, February 24, 2010 - 3:44pm

Ingredients




1 package of sourdough bread, pre-sliced
5 Eggs
cinnamon

Vanilla Extract

1/2 cup powdered sugar
1 ounce – 8  package of cream cheese, softened to room temperature
1/4 cup pecans
butter

Maple syrup

Preparation

1 Cut the sourdough bread slices in half. 2 Whip 5 eggs, about 1/2 Tbsp. cinnamon, and 1/2 Tbsp. vanilla extract with a wire whisk in medium size mixing bowl. 3 Place package of softened cream cheese in a mixing bowl and whip until creamy and smooth with a hand mixer. 4 Add in 1/2 c. powdered sugar and whip until creamy and well blended. 5 Add in 1/2 Tbsp. vanilla extract and mix until well blended. 6 Chop about 1/4 – 1/2 c. of pecans. 7 Add pecans to the cream cheese mixture and fold into the cream cheese. 8 Take one half slice of sourdough bread and spread some cream cheese filling on half of the slice. 9 Place other half of slice over the top and pinch sides to seal. 10 Repeat process until all the slices of bread have been used. 11 Melt 2 Tbsp. of butter in a large skillet over medium heat. 12 Dip one sandwich piece into the egg mixture and coat both sides. 13 Place into the heated skillet, then repeat process until you have filled the skillet with as many pieces as will fit. 14 Cook french toast pieces about 2-3 minutes on one side, then flip and cook another 3 minutes or until they are golden brown and crispy. 15 Repeat steps 9 and 10 until all the french toast pieces have been cooked, place on a platter to serve. 16 Place 2 pieces of french toast on a plate, garnish with warm maple syrup and dusted powdered sugar.

About



Pecan Cream Cheese Stuffed French Toast
Back in the carefree younger days when my husband and I were dating, he used to take me to this really great little breakfast place that served stuffed french toast. It was divine… delicious… out of this world. Unfortunately though, he lived in Phoenix, AZ and I lived all the way out in a wee little town in Southwestern Pennsylvania, so I didn’t know of any nearby breakfast nook that served up a dazzling dish of stuffed french toast. To impress my “crush” that I could whip up a hopefully impressive breakfast, one morning as he was visiting me and my family, I decided to make him breakfast. I decided to make stuffed french toast, my own version. What came out was a mouthwatering sweet and satisfying dish that is to this day one of our favorites for those special occasion brunches or when we have company over for breakfast. My now husband was so impressed that I could ACTUALLY COOK! He admitted he wasn’t sure if I was good at that or not because he knew of course my mother could cook because she always cooked for him when he came to visit, but he wasn’t sure of my ability… he was VERY excited that some of the talent rubbed off. Come to think of it… maybe that was the very moment he decided he could probably spend the rest of his life with me…kidding. Enjoy this wonderful recipe and feed it to your husband… he will LOVE it… and LOVE you for it.
You will need:
1 package of sourdough bread, pre-sliced
Eggs
cinnamon
Vanilla Extract
1/2 c. powdered sugar
1 – 8 oz. package of cream cheese, softened to room temperature
1/4 c. pecans
butter
Maple syrup
Step 1: Cut the sourdough bread slices in half.
Step 2:Whip 3-4 eggs, about 1/2 Tbsp. cinnamon, and 1/2 Tbsp. vanilla extract with a wire whisk in medium size mixing bowl.
Step 3: Place package of softened cream cheese in a mixing bowl and whip until creamy and smooth with a hand mixer.
Step 4: Add in 1/2 c. powdered sugar and whip until creamy and well blended (may need to scrape sides of bowl with a spatula).
Step 5: Add in 1/2 Tbsp. vanilla extract and mix until well blended.
Step 6: Chop about 1/4 – 1/2 c. of pecans. Add them to the cream cheese mixture and fold into the cream cheese.
Step 7: Take one half slice of sourdough bread and spread some cream cheese filling on half of the slice. Place other half of slice over the top and pinch sides to seal. Repeat process until all the slices of bread have been used.
Step 8: Melt 2 Tbsp. of butter in a large skillet over medium heat.
Step 9: Dip one sandwich piece into the egg/cinnamon/vanilla mixture you set aside earlier. Coat both sides with the egg mixture, then place into the heated skillet, repeat process until you have filled the skillet with as many pieces as will fit (usually about 4).
Step 10: Cook french toast pieces about 2-3 minutes on one side, then flip and cook another 3 minutes or until they are golden brown and crispy. Repeat steps 9 and 10 until all the french toast pieces have been cooked, place on a platter to serve.
Step 11: Place 2 pieces of french toast on a plate, garnish with warm maple syrup and dusted powdered sugar. Enjoy!