WALNUT-STUFFED FRENCH TOAST

 

  • Cooking Time: 9
  • Servings: 4
  • Preparation Time:

Ingredients

  • 8 slices White Bread, 3/4 to 1 inch thick
  • 3/4 cup Strawberry, Raspberry or Apricot Preserves, or Orange Marmalade
  • 1/2 Cup California Walnuts, chopped
  • 1 Cup Egg product
  • 1 Cup nonfat Milk
  • 2 TB Sugar
  • 1/2 tsp Cinnamon
  • 3 Cups Corn Flakes
  • Nonstick cooking spray
  • For Serving:
  • Powdered sugar
  • Maple syrup

Directions

  • Preheat the oven to 475F.
  • Cover a large baking sheet with heavy-duty foil.
  • Using a sharp knife (a serrated blade works well), slice each piece of bread almost in half horizontally.
  • Don't cut quite all the way through; you want to leave about a 1/2-inch crust "hinge" on each piece, thus creating a flap, or pocket, where you can separate the bread and put the filling.
  • Make filling:
  • In a small bowl, place the preserves or marmalade and 1/4 cup of the walnuts and beat briskly with a fork to combine.
  • Spread about 2 tablespoons of the walnut mixture inside each bread pocket, then press down lightly on the filled bread to seal.
  • In a pie plate or shallow bowl, stir together the egg product, milk, sugar and cinnamon.
  • Set aside.
  • In a large shallow bowl combine the corn flakes and the remaining 1/4 cup of walnuts.
  • Crush the corn flakes between your fingers until they are broken into tiny, irregular pieces.
  • Dip each slice of filled bread into the egg mixture, turning it three or four times, until the bread is completely coated and has absorbed some of the egg--but don't let the bread get soggy.
  • Then press each slice, on both sides, into the walnut-corn flake crumbs.
  • Pat the crumbs on if necessary to make them stick, and don't worry if the coating is not completely even.
  • Continue until all the bread has been dipped and coated, setting the prepared slices aside on a sheet of waxed paper as you work.
  • Place the foil-covered baking sheet in the oven to heat for about 3 minutes.
  • Remove from the oven and rapidly coat the foil with nonstick cooking spray, then quickly place the bread in a single layer on the foil.
  • Bake for about 5 minutes, until lightly browned on the bottom.
  • Flip the slices over and bake 3 - 4 minutes longer.
  • Transfer to warmed plates or a platter, dust with powdered sugar and serve with maple syrup, if desired.

Notes

Categories: Breakfast  French Toast 

Author Credit: Walnut Marketing Board

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