Ingredients with Measurements:
- 8 slices of thick bread (such as brioche or challah)
- 4 oz cream cheese, softened
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 1/4 cup maple syrup
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp unsalted butter
Special Equipment Needed:
- Mixing bowl
- Whisk
- Electric mixer (optional)
- Baking dish
- Skillet or griddle
Step-by-Step Instructions:
1. In a mixing bowl, beat the cream cheese until smooth. Add the brown sugar, chopped pecans, and maple syrup, and mix until well combined.
2. Cut a slit in the middle of each slice of bread, making sure not to cut all the way through. Stuff each slice with about 2 tbsp of the praline mixture, pressing the bread together to seal.
3. In another mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and nutmeg.
4. Heat a skillet or griddle over medium heat. Melt 1 tbsp of butter in the skillet.
5. Dip each stuffed slice of bread into the egg mixture, making sure to coat both sides. Place the bread onto the skillet and cook until golden brown, about 2-3 minutes per side.
6. Repeat with the remaining slices of bread, adding more butter to the skillet as needed.
7. Serve hot with additional maple syrup and chopped pecans, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Skillet or griddle should be heated to medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 11g
Cholesterol: 155mg
Sodium: 400mg
Total carbohydrates: 45g
Dietary fiber: 2g
Total sugars: 23g
Protein: 11g
Substitutions for ingredients:
- You can use any type of bread you prefer, but make sure it is thick enough to hold the praline filling.
- If you don't have cream cheese, you can use mascarpone or ricotta cheese instead.
- Instead of pecans, you can use walnuts or almonds.
- If you don't have maple syrup, you can use honey or agave nectar.
Variations:
- You can add sliced bananas or strawberries to the praline mixture for a fruity twist.
- You can use chocolate chips or Nutella instead of the praline mixture for a chocolatey version.
- You can make this recipe ahead of time and store it in the refrigerator overnight. Just cook it in the morning as directed.
Tips and Tricks:
- Make sure to press the bread together tightly after stuffing it with the praline mixture to prevent it from falling apart while cooking.
- If the bread is browning too quickly, reduce the heat to medium-low.
- You can use a hand mixer or stand mixer to make the praline mixture if you prefer.
- You can use a serrated knife to cut the bread for easier slicing.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the French toast in a toaster or toaster oven until heated through.
Presentation Ideas:
Serve the French toast on a platter with a drizzle of maple syrup and a sprinkle of chopped pecans.
Garnishes:
Garnish with fresh fruit, whipped cream, or powdered sugar.
Pairings:
This recipe pairs well with bacon or sausage.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the praline mixture is too thick, add a splash of milk to thin it out.
- If the bread is too thin, it may not hold the praline filling well. Use a thicker bread or double up the slices.
Food Safety Advice:
- Make sure to cook the French toast until it is heated through and the egg mixture is fully cooked.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food History:
French toast has been around for centuries, with variations found in many cultures around the world. The praline filling in this recipe adds a Southern twist to this classic breakfast dish.
Flavor Profiles:
This recipe has a sweet and nutty flavor, with hints of maple and cinnamon.
Serving Suggestions:
Serve this French toast for a special breakfast or brunch occasion, or as a decadent treat any day of the week.
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