Westby House Inn
Maple Walnut Stuffed French Toast: Breakfast-Brunch
Prep time:25 minutes
1/2 cup butter
2 tablespoons butter
14 oz walnuts, chopped
1/3 cup pure maple syrup
1/4 cup milk or heavy cream
1 tablespoon vanilla extract
16 slices sourdough bread (white or whoe wheat)
1 tablespoon cinnamon
2 teaspoons nutmeg
8 oz cream cheese, softened
2 bananas, sliced - optional
In a skillet, melt 1/2 cup butter over medium low heat. When butter starts to froth add walnuts and saute for 3 to 5 minutes. Stir in maple syrup and continue to simmer for another 5 minutes, stirring to coat the walnuts. Remove from heat and set aside.
Heat griddle. Combine eggs, milk and vanilla and whisk together. Dip each slice of bread into the egg mixture and coat both sides. Brush griddle with 2 tablespoons butter. Place bread slices on the griddle and sprinkle top side with the cinnamon and nutmeg. Grill each side until golden brown. Remove from the griddle with the cimmamon and nutmeg side facing up.
Spread a thin layer of the softened cream cheese on each slice. Add approximately 3 Tablespoons each of the maple walnut mixture onto eight of the cream cheese coated slices. this is where you can add the optional banana slices. Assemble putting other slices with cream cheese on top. Cut in quarters.
Serve with maple syrup and a dusting of powdered sugar and a fresh strawberry for garnish.
Leftover walnut mixture can be keep in a covered container for up to 3 days.
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200 W State St
Westby, WI 54667-1253
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