Stuffed French Toast with Candied Pecans
- Candied Pecans
- 2 qt. pecan halves
- 1 cup dark brown sugar, packed
- 3/4 cup maple syrup
- Cream Cheese Filling
- PHILADELPHIA Original Cream Cheese, softened
- 1-1/3 cups powdered sugar
- 8 each egg yolks
- French Toast
- 16 each whole eggs, lightly beaten
- 1-1/2 qt. milk
- 32 slices pullman white bread slices
- 2 qt. tempura batter mix, prepared
- Candied Pecans: Combine ingredients; spread onto bottom of parchment paper-lined full-sheet pan (or in paper-lined half-sheet pan for trial recipe).
- Bake in 350 degrees F standard oven 13 to 15 min.
- or until nuts are crystallized, stirring every 5 min.
- Cool completely in pan.
- Coarsely chop.
- Cream Cheese Filling: Beat cream cheese, sugar and egg yolks in 6-qt.
- bowl of mixer fitted with paddle attachment until blended.
- (Do not overmix.)
- Stir in nuts.
- Refrigerate until ready to use.
- French Toast: Whisk together whole eggs and milk until well blended.
- Refrigerate until ready to use.
- 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.
- Cover with remaining bread slices.
- Cut each sandwich into thirds.
- 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.
- Fry 3 to 4 min.
- or until golden brown; drain.
- 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)