Crunchy Stuffed French Toast: Breakfast-Brunch
Prep time:15 minutes
1 cup Chunky Applesauce
8 thick slices Soft French or Italian Bread
1 teaspoon Vanilla
1/3 cup Milk
1/2 cup Finely chopped pecans
3/4 cup Sugar
1 teaspoon Cinnamon
Slice most of the way through the bread, making a pocket. Stuff each 1 1/2 inch thick piece of bread with 1-2 tablespoons of applesauce (don’t overstuff). Beat eggs with vanilla, milk. Roll stuffed bread slice in egg mixture, coating both sides.
Mix pecans, sugar, and cinnamon in a shallow, wide bowl. Roll each coated bread slice in the nut, cinnamon,sugar mixture. Tip-I like to mix several batches of the nuts, cinnamon and sugar in a plastic zip bag and pour into the bowl as needed. Can be stored for the next breakfast. Pecan “Cookie Pieces” are just the right size.
Heat griddle to 325-350 degrees. Cook coated bread slices until golden brown and crispy on both sides, turning once. Remove from griddle as soon as they stop bubbling (our grandson’s observation). Serve with syrup.
Tips-Other options for “stuffing”- sauteed apples; spread pocket with cream cheese and fill with thin sliced strawberries or other fresh fruit. I like the French bread from the bakery at Sam’s. So that I always have some on hand, I cut the loaf in thirds and freeze it. Just take it out of the freezer when you start to prepare breakfast. Easy to cut when partly thawed. One section makes 4 slices
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1098 W Meadowlark Lane
Corrales, NM 87048-9673
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