Almond & Cornflake Crusted Stuffed French Toast

I can’t begin to tell you how much I love breakfast, it’s my favorite time to eat! I’m not talking about quick breakfasts during the week when we’re all rushing out the door. I’m talking lounge around in your PJs all morning long sipping multiple cups of coffee, tea or juice with your amazing plate of sweet and savory goodness in front of you, possibly drenched in copious amounts of maple syrup or if you’re feeling fancy, mounds of lightly whipped cream. One of those sweet and savory goodness that I absolutely relish in is my Almond Crusted French Toast. Sometimes I go easy and just do a simple crusted french toast, other times I smear a bit of cream cheese on before drenching it in syrup and then there are the times when I throw all calorie caution to the wind and stuff that bad boy full of Honey Vanilla & Strawberry Marscapone Cheese before dipping it in a rich Vanilla Custard then crusting it with Almonds and Cornflakes and frying them gently in butter until beautifully bruleed before finally topping it with luscious fruits and syrups.

I just had one of those fancy free moments this past Tuesday that I had to whip this up for an impromptu family dinner. When I cook, I live for the “oooohs” the “oh my gosh” the “damnnnnn” after that first bite and I got a few of those with this recipe I thought of years ago. I made chicken with an almond crust before and I couldn’t help but think how amazing it would be with french toast for breakfast. Luckily I was right and it’s been on of those recipes I bring out every so often as a treat or to impress a boy. Teeheehee!

1 Loaf Challah Bread, Cut into 2 inch slices
5 Eggs
1/2 cup Heavy Cream
1 1/2 cup Whole Milk
1/2 cup + 3 tbsp packed Brown Sugar
2 1/2 tsp Vanilla Extract, divided
4 cups Corn Flakes
2 cups Sliced Almonds
8 oz Marscapone Cheese
1/8 tsp Salt
2 tbsp Honey
1 cup fresh Strawberries, diced
Fruits for topping (I used Strawberries and Bananas)
Maple Syrup

1. Mix together Marscapone, 1 1/2 tsp Vanilla, Salt and Honey. Mix well then fold in diced Strawberries. Set aside in refrigerator until ready to use.

2. In a large bowl, mix together Eggs, Milk, cream, remaining 1 tsp Vanilla and 3 tbsp Brown Sugar, set aside.

3. In (yet another) large bowl, add Corn Flakes, Sliced Almonds and remaining 1/2 cup Brown Sugar and crush together by hand then set aside. You want texture so don’t turn it into a powder!

4. Slice thick 2 inch slices of Challah Bread

5. Using the tip of your knife, make a slit almost half way into the loaf about an inch long.

6. Carefully (unlike me), stuff 1-2 tbsp of the Marscapone mixture inside the slit. Don’t overfill! (I never take my own advice as you can see!)

7. Coat each piece into the Egg mixture, about 20 seconds per side

8. Toss into the crunchy mixture and coat all sides with its crispy goodness. If you like a lot of crust (like I do) feel free to really pack the crust on!

9. Melt a few pats of butter in a large skillet over medium heat

10. Fry gently in butter for 3-4 minutes or until beautifully browned. DO NOT PRESS DOWN!

11. Flip over and marvel at how beautiful the crust is! Allow opposite side to brown

12. Take a huge piece and place it on your plate and top off with fruits of your choice

13. Perhaps you’d like a bit of Maple Syrup?

14. Or a lot of Maple Syrup! I won’t tell

15. Cut into and salivate at the oozing creamy goodness! Take a bite, go on!

1. I know this recipe is so fattening, but I’ve done a lightened version many times!

  • Use wheat bread and slice thinly
  • Use low fat milk, coconut milk, almost milk or whatever your milk of choice is
  • Lightly coat the pan with butter cooking spray
  • Instead of Corn Flakes, you can use your favorite crispy lightly sweetened cereal, like Rice Chex
  • Use egg whites instead of whole eggs or even an egg substitute
  • Use low fat or fat free cream cheese in place of the Marscapone and slather it on vs stuffing it

2. Never press down on the french toast while cooking! It causes all that beautiful custard and cream to ooze out!
3. This recipe is sweet enough (for me) that all you really need is the fruit on top without the syrup. Sometimes I’ve roasted fruits in Maple Syrup and add that on top. Pineapple is a great choice for that method
4. The best side is a piece of sausage! All that sweet and savory goodness, YUM!

I hope you’ll take the time to make this and enjoy it as much as I always do. I’ve included tips on how to lighten this decadent recipe should you need it, I don’t always indulge in overly decadent foods but when making this, I can’t resist, ever!

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