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Stuffed French Toast with Honey Walnut C




Source of Recipe


Good Things Utah
Stuffed French Toast with Honey Walnut Cream Cheese and Blueberry Sauce

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Updated: 11:41 am | Published: 10:36 am

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Stuffed French Toast with Honey Walnut Cream Cheese and Blueberry Sauce
By Chef Charlie Perry
Eva Restaurant

Ingredients
1 loaf brioche bread, slices 2 inches thick
¼ lb. unsalted butter

Egg Batter:
5 organic eggs
1 c. half and half
¼ c. sugar
pinch sea salt
dash nutmeg
1 Tbsp. Cinnamon

Cream Cheese Filling
8 oz. cream cheese (room temp.)
½ c. walnuts (toasted and chopped)
1/3 c. honey

Blueberry Sauce
2 c. frozen blueberries
1 lemon, zest and juice
1 Tbsp. Cornstarch + 1 Tbsp. Water
1/3 c. sugar

Method
Preheat oven to 350 degrees. In a large bowl, whisk all the egg batter ingredients together and set aside. In a sauce pot, add blueberries, sugar, zest and juice. Heat over medium heat until berries are at a simmer. Then whisk in the cornstarch to thicken and set aside. Cut out the center of each slice of bread and fill with 3 T. of filling and set aside. Heat a large sauté pan over medium heat. Dredge each slice completely about 1 minute. Take out and set aside for a few minutes. Sear each side until brown. Bake for five minutes in the oven and top with sauce.