Stuffed french toast withcinnamon sauce recipe

Stuffed French Toast with>Cinnamon Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for stuffed French toast with cinnamon sauce is a delightful breakfast or brunch option that will surely impress your taste buds. The combination of crispy golden bread filled with a creamy and sweet filling, topped with a luscious cinnamon sauce, creates a mouthwatering treat. It's a perfect balance of flavors with the warmth of cinnamon and the richness of the stuffing. Whether you're hosting a special occasion or simply craving a decadent morning meal, this recipe is sure to satisfy.

Keywords: stuffed French toast, cinnamon sauce, breakfast, brunch, creamy filling.

stuffed french toast withcinnamon sauce recipe details

Stuffed french toast withcinnamon sauce recipe, recipe Rating: 4.7
Number of votes:125

Ingredients – Stuffed French Toast:

1 loaf French Bread

One 3-ounce package cream cheese, softened

1/2 cup ricotta cheese

1/4 cup sugar

1 Tablespoon lemon juice

10 eggs

1 cup heavy cream (milk can be used)

1 teaspoon nutmeg

pinch salt

Cinnamon Sauce:

1 cup sugar

1/2 cup white Karocorn syrup

1/4 cup water

1/2 teaspoon cinnamon

1/2 cup heavy cream

Instructions:

Stuffed French Toast: Slice French bread into 1-1/2 inch thick slices. Cut a pocket from top to crust in each slice with a serrated knife. Blend together cream cheese, ricotta, sugar and lemon juice. Place about 1 Tablespoon in each pocket. Whip eggs, cream, nutmeg, and salt. Place bread slices on pan or dish with a lip, pour egg mixture over bread slices, turn bread over when one side is saturated, bread should absorb all the liquid. (The bread may be stuffed and frozen, take out 30 minutes before preparing eggs mixture).

Cinnamon Sauce: In a saucepan cook sugar with corn syrup, water, and cinnamon. Boil for 2 minutes over medium heat. Remove from fire and add heavy cream. Cool.