Despite having plenty of leftovers from Thanksgiving, I decided to whip up French toast for my younger brother. I’m trying out the Dukan diet (more on this to come in future post..very soon I’m sure) so I’m gobbling up the leftover turkey like nobody’s business. Meanwhile I had plenty of rejected stuffing challah that I didn’t want to go to waste.I also had 2 oz (about 1/4 of a package) of cream cheese and a handful of chopped pecans… and about a cup of whipping cream… and …ok I had a slew of ingredients I just didn’t want to go bad. Point is, it came out to this:
This recipe yields one serving (although a pretty hefty serving). I’m including a breakdown of calories per ingredient as a result. You can make substitutions as you feel fit, to cut down on calories (i.e. using skim milk instead of half & half, and sugar-free maple syrup substitute, splenda instead of sugar – you get the idea).
Creamy Maple Pecan Stuffed French Toast
Two medium-thick slices of Challah bread
3 tablespoons half-and-half
1/4 teaspoon EACH: vanilla extract, cinnamon, nutmeg, maple syrup
1 tablespoon butter
1/4 pack cream cheese softened (about 2 oz, can use a little more or less depending on how much filling you’d like)
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1 teaspoon powdered sugar
1 tablespoon powdered sugar
3 tablespoons maple syrup
3 tablespoons chopped pecans
Bread: Beat the egg, half & half, vanilla extract, cinnamon, nutmeg, and maple syrup together until everything is well incorporated. Soak the two slices of challah bread thoroughly in the mixture on both sides and leave in bowl for about 30 minutes to let the mixture soak through.
Meanwhile make the filling.
Filling: Mix softened cream cheese and maple syrup together. Beat together until well incorporated and creamy. Mix in cinnamon and powdered sugar and set aside.
Place skillet on medium heat and melt 1 tablespoon of butter. Fry the pieces of french toast until browned on each side. Transfer the two pieces n a clean plate and spread the cream cheese mixture on each piece. Put the pieces together. Start making the topping.
Topping: Turn the stovetop heat on low and place the chopped pecans into any leftover butter in skillet. Mix the nuts in skillet for about 5 second and add the maple syrup. Turn off heat (the mixture should be warm since skillet is still hot from french toast). Sift the powdered sugar over the french toast and then top with the warm maple-pecan mixture.
If you’d like to make the whipped cream:
1 cup whipping cream
1/4 teaspoon cinnamon
3 tablespoons confectioners sugar
1 tablespoon maple syrup (I’m really into using maple syrup this fall!)
1 teaspoon vanilla extract
Beat all ingredients together with mixer until mixture is light and fluffy. Serve on top/side of french toast!