Breakfasts in American hotels are always awesome (even in cheaper chain hotels which all seem to have waffle makers!) and the River Inn of Harbor Town in Memphis was no different. We stayed there for three nights and had some great breakfasts, many of which involved maple syrup. Instead of giving us a jug, we had miniature bottles which were so cute I couldn’t resist keeping one that I didn’t use as a souvenir, to use in cooking at home.
I’d had a brioche loaf in the freezer after not using it when I had friends staying so decided this was the perfect thing to use to make French toast. I wanted to make it a bit more interesting and remembered one hotel I’d stayed in gave us French toast that was stuffed with cheese and came – I think – with caramelised pecans. It turned out to be very easy to make, and delicious when served with crispy bacon!
You need:
2-4 slices brioche loaf per person
Handful of pecans
50g butter
50g caster sugar plus 1 tbsp
1 egg
Dash of milk
Dash of vanilla flavouring
Fry light or oil for frying
About 100g cream cheese
Bacon to serve on the side
Maple syrup to drizzle over the top
First make the candied pecans – place 50g butter and 50g sugar in a small pan and heat until the sugar has melted. Add the nuts and stir around to coat.
Cut the brioche loaf into thick slices and use a sharp knife to make a pocket in each slice as best you can. Fill with some cream cheese.
Mix a beaten egg with a dash of milk, 1 tbsp sugar and a splash of vanilla and dip each slice of bread into it.
Place in a hot, lightly oiled frying pan – I did these in two batches or you could use two pans, as the bread needs to sit flat. Turn once or twice until browned.
Place in a hot, lightly oiled frying pan – I did these in two batches or you could use two pans, as the bread needs to sit flat. Turn once or twice until browned.
Meanwhile fry the bacon, in this case the crispier the better.
Serve the stuffed French toast with the pecans scattered over the top and the bacon on the side, and pour over the maple syrup. A very indulgent but enjoyable breakfast or brunch!
I'm sharing this with Alphabakes, the blog challenge I co-host with Ros of The More Than Occasional Baker, as the letter this month is M - in this recipe, M is for maple syrup.
I'm also sending this to the Club Sandwich, a new blog challenge hosted by the Crafty Larder and Cakeyboi.
Finally also to Simply Eggcellent hosted by Dom at Belleau Kitchen as the theme is eggy breads, puddings and pastries.
I'm sharing this with Alphabakes, the blog challenge I co-host with Ros of The More Than Occasional Baker, as the letter this month is M - in this recipe, M is for maple syrup.
I'm also sending this to the Club Sandwich, a new blog challenge hosted by the Crafty Larder and Cakeyboi.
Finally also to Simply Eggcellent hosted by Dom at Belleau Kitchen as the theme is eggy breads, puddings and pastries.
