Stuffed French Toast with Candied Pecans

  1. Candied Pecans: Combine ingredients; spread onto bottom of parchment paper-lined full-sheet pan (or in paper-lined half-sheet pan for trial recipe).
  2. Bake in 350 degrees F standard oven 13 to 15 min.
  3. or until nuts are crystallized, stirring every 5 min.
  4. Cool completely in pan.
  5. Coarsely chop.
  6. Cream Cheese Filling: Beat cream cheese, sugar and egg yolks in 6-qt.
  7. bowl of mixer fitted with paddle attachment until blended.
  8. (Do not overmix.)
  9. Stir in nuts.
  10. Refrigerate until ready to use.
  11. French Toast: Whisk together whole eggs and milk until well blended.
  12. Refrigerate until ready to use.
  13. Spread #16 scoop of Cream Cheese Filling over each of 16 bread slices (or over each of 4 bread slices for trial recipe) to within 1/4 inch of edges.
  14. Cover with remaining bread slices.
  15. Cut each sandwich into thirds.
  16. For each serving: Heat oil in deep fryer to 350 degrees F. Dip 3 sandwich pieces, 1 at a time, in milk mixture, then in tempura batter.
  17. Fry 3 to 4 min.
  18. or until golden brown; drain.
  19. Serve immediately.

pecans, pecan halves, brown sugar, maple syrup, cream cheese filling, philadelphia original cream cheese, powdered sugar, egg yolks, eggs, milk, bread slices, tempura batter

Taken from www.kraftrecipes.com/recipes/stuffed-french-toast-candied-pecans-124134.aspx (may not work)

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