Stuffed French Toast

  • Recipe courtesy of Sean Connolly, Eatery Restaurant
Total Time:
35 min
Prep:
20 min
Inactive Prep:
--
Cook:
15 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:
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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