Recipe courtesy of Sean Connolly
Stuffed French Toast
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

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.

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