Caramel Pecan Stuffed French Toast

Caramel Pecan Stuffed French Toast

Whenever I have people over, my first inkling is to feed them………especially when they are helping me with something.

Tim’s brother Mark and our sister in love Carrie (Mark calls Carrie’s mother, his mother in love ,because they are not married and I thought is was soooo cute and that makes Carrie our sister in love) came over Sunday morning to help us clean out our gutters.

They were coming over early, so I decided to make breakfast. Last Sunday I made the Greek Yogurt Raspberry Pancakes with Homemade Vanilla Syrup for Tim. This Sunday it was my turn……..French Toast………… jazzed up French Toast. Jazzy Stuffed French Toast!

I always get my best ideas at the grocery store! Cream cheese seemed like a natural in the French Toast stuffing department. Low and behold leave it to the people at Kraft to have a cream cheese that was honey pecan flavored……it was like fate….yummy fate! I needed more flavor…….hmmmm…….how about Dulce de Leche caramel……..extra yummy!

The one down fall of my local grocery store, is that the types of breads they carry in their bakery is not alway what I am looking for…..I was thinking a Brioche or Challah bread, but it was not to be.They do carry what they call a sweet French bread……it would work.

So, back in the kitchen…….I mixed the cream cheese and caramel together…easy enough. Cut the French bread into 2 inch thick slices and cut across the top to form a pocket. Smeared……technical cooking term………the inside of the pockets with the cream cheese mixture.

I made a brown sugar butter bed for the slices to set on…….I melted brown sugar and butter, and pored it on the bottom of the pan. I stood the stuffed slices upright, so the filling stayed put while baking.

The egg mixture that you normally dip the slices in became kinda like a bath for the slices. I poured it over making sure I had the mixture everywhere …….I used a knife to hold the slices apart so I could pour the mixture in between. Everything needed to be soaked with the egg mixture.

Caramel Pecan French Toast

At this point, I would have put the mixture in the frig overnight and baked it in the morning……which makes this a great make ahead dish…….but, as usual, I fell into the black hole of time……ok, just didn’t make the dish until the morning…..I had my lazy pants on!

It still worked out fine. I sprinkled the top with more pecans and some extra sugar,as if it didn’t have enough already. Into the oven for about 30 minutes and breakfast is served. I used the same Homemade Vanilla Syrup we used with the pancakes……all I can say is this was the best French toast I have ever,ever had…….in my whole life…..and that’s a long time!

Just a little tip…….always ask guests if there is something they do not like…….Carrie is not a pecan fan, so I don’t think she enjoyed it as much as Tim,Mark and I did……..but they were our taste testers for this one. Carrie was able to pick the pecans off, I still feel bad that I didn’t ask first.

This would make a great Christmas morning breakfast, or make it for a brunch……want ever the event …..make it! It’s super awesome!!!!!

Caramel Pecan French Toast Collage

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Caramel Pecan Stuffed French Toast

Caramel Pecan Stuffed French Toast

  • Prep Time: 15 minutes plus 12 hours refrigerate
  • Cook Time: 35 minutes
  • Total Time: 12 hours 50 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

  • 2 loaves sweet french bread, cut into 8-2 inch thick slices
  • CARAMEL BASE:
  • 4 tablespoons brown sugar
  • 4 tablespoons butter, melted
  • STUFFING:
  • 1 -8 oz. tub of Honey Pecan Philadelphia Cream Cheese
  • 1/2 cup Dulce de Leche
  • EGG MIXTURE:
  • 1 cup half and half
  • 6 whole eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • TOPPING:
  • 1/2 cup pecans, chopped
  • 2 tablespoons Turbinado sugar

Instructions

  1. In a small bowl, combine brown sugar and butter. Microwave until butter is melted. Stir until well blended. Pour into the bottom of a 9×13 inch baking dish.
  2. In another small bowl mix together the cream cheese and dulce de leche.
  3. Using a paring knife, cut about 1 inch into the tops of each slice of bread to create a pocket.
  4. Stuff the insides of the pockets with 1 1/2 tablespoons or more of the cream cheese caramel mixture.
  5. Arrange the stuffed slices of bread in the baking dish, so that the tops of the bread are facing up so the filling does not melt out.
  6. Combine half and half, eggs, vanilla, salt and cinnamon in a bowl and pour evenly over bread slices. Sprinkle 1/2 cup chopped pecans and sugar over bread slices.
  7. Wrap tightly with plastic wrap. Refrigerate for 4 to 12 hours.Take the casserole out of the fridge for at least 10 minutes. Preheat oven to 350ºF. Make sure all bread slices are evenly coated in egg mixture.
  8. Bake for 30-35 minutes.
  9. Remove French toast from oven and let it cool slightly before serving. Serve Homemade Vanilla Syrup.

Notes

I only let mine set for about an hour the first time I made it and it turned out fine.

Keywords: breakfast, brunch, caramel, pecans, french toast

 

Easy White Bean Soup

Easy White Bean Soup

Easy White Bean Soup 1

Easy White Bean Soup is the perfect soup for the chilly fall days that are here to stay. It’s perfect also, because it’s quick,easy, and delicious!

I don’t know about anyone else, but the time change did not make me feel like I got an extra hour of anything…….and it’s dark at 5 o’clock …….yuck! When it gets dark so early, I just want to go home and go to bed, so any meal that comes together fast and tastes really good……I’m all about it!

I wanted to make bean soup from some beans that we had soaked, but funny thing about beans …….you can’t let them soak to long(24 hours or less)……or they get real funky! So, new plan for the soup, canned beans, I had those. I found a new quick helper that I think is the greatest thing since sliced bread ……..that might be a slight exaggeration, but it’s really good stuff.

Swanson makes a Cream Starter, and it comes in reduced fat…….no really it does. I had picked it up thinking I would use it for something, now was the time.

Easy White Bean Soup

I diced up some onions,red pepper and garlic, sautéed it in some coconut oil, added fire roasted green chilies,cumin,red pepper flakes, a couple of cans of beans, and some left over chicken. I poured in the cream starter and a bit of chicken broth, let it simmer for about 5 minutes, and soup was on!

We topped it with some shredded cheese and cilantro ………it warms you right down to your tummy…….which in turn is very happy!
Just a side note the cream starter reheats very well also, so you can make the soup ahead and reheat it without a problem.

Easy White Bean Soup Collage

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Easy White Bean Soup 1

Easy White Bean Soup

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 1/2 large red pepper diced
  • 3 garlic cloves, minced
  • 1 (4 oz.) can chopped fire roasted diced green chiles
  • 2 teaspoons cumin
  • ¼ teaspoon red pepper flakes
  • 2 (15.5 oz) cans northern beans, drained
  • 2 cups cooked chopped chicken ( I used rotisseri chicken from the deli)
  • 1 cup chicken both
  • 1-26oz container Swanson cream starter, reduced fat
  • Shredded 4 Cheese Mexican Blend Cheese and chopped cilantro for garnish

Instructions

  1. Heat oil in large saucepan over medium heat. Add onions and red pepper, sauté until tender. Stir in garlic, chilies, cumin, red pepper flakes, and sauté 2 minutes. Add beans, chicken, and broth and bring to a boil. Stir in cream starter and cook for 5 minutes more.
  2. Ladle into serving bowls and garnish with cheese and cilantro and serve.

Keywords: chicken, easy, soup

 

Raspberry Greek Yogurt Pancakes with Homemade Vanilla Syrup

Raspberry Greek Yogurt Pancakes with Homemade Vanilla Syrup

Raspberry Greek Yogurt Pancakes

Raspberry Greek Yogurt Pancakes with Homemade Vanilla Syrup

Wow……that is a mouth full……a mouth full of yummy flavor. These pancakes rocked, and the syrup was sticky sweet vanilla goodness.

Now, having said that, I am not huge fan of pancakes. I mentioned this in my post for Cinnamon Pancakes with Brown Sugar Bacon Pancakes would not be my choice…….I’m more of a French toast girl…………but you know me, anything French…….but I saw a picture of some blueberry pancakes and for some reason I thought they looked delicious. Oh, and I am not a big fan of blueberries either…….wonder why they looked so good?

Maybe they got me thinking about breakfast…..after all it was Sunday morning. Tim was at work and I wanted to make him breakfast. Now, he likes pancakes, and since he was working on a Sunday, he needed a special treat!

So, me not being a fan of either pancakes or blueberries, I needed to switch it all up…….if I do have pancakes I like buttermilk pancakes the best, but I didn’t have buttermilk. I know you can do the vinegar in milk trick but to me it just isn’t the same……. but I did have Greek yogurt…..would it work?…..darn tooting it worked……like a charm.

Raspberry Greek Yogurt Pancakes 2

Raspberries were on sale when I got groceries, so of course I bought them and they replaced the blueberries. In my opinion raspberries need almonds, so I used almond flour with regular flour and a bit of almond extract. Once I mixed the wet and dry pancake ingredients, I folded in some slivered almonds and raspberries. I cooked them on a flat griddle sprayed with non stick spray. They puffed up beautifully.

I really couldn’t see putting maple syrup on these. I found tons of ideas for syrups, but nothing sounded quite like what I wanted, until I started to see vanilla syrup recipes……now that sounded like just the ticket. Two kinds of sugar, a bit of cornstarch to thicken, some water, and for that special vanilla taste, a vanilla bean. I scraped out the inside of the bean and put it in the syrup and put the bean pod in for a little extra vanilla taste……it turned out perfect. I had never had flavored syrup before………but this was totally awesome.

Raspberry Greek Yogurt Pancakes 1

When Tim got home …….after he took these fabulous pictures for you to enjoy…….we had what were the best pancakes I have ever had……..fluffy, almondy, raspberry goodness with that homemade syrup ………..there is some of the syrup left, maybe I will make pancakes this coming Sunday!!!!!!

Raspberry Greek Yogurt Pancakes Collage

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Raspberry Greek Yogurt Pancakes

Raspberry Greek Yogurt Pancakes

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American

Ingredients

  • 3/4 cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 cup almond flour
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • ¾ cup Greek yogurt
  • 1/4 cup almond milk
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • ½ tsp almond extract
  • ¼ cup slivered almonds
  • 1 cup fresh raspberries

Instructions

  1. In a small bowl, combine flour, baking powder, baking soda, almond flour, sugar, and lemon zest. Set aside.
  2. In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
  3. Combine wet and dry ingredients. Fold in slivered almonds and raspberries.
  4. Heat a frying pan or griddle over medium heat; spray with non stick cooking spray. Drop batter by ¼ cup portions onto heated pan. Cook 2 minutes, flip and cook for 1-2 more minutes. Serve with Homemade Vanilla Pancake Syrup.

Keywords: raspberries, greek yogurt, vanilla, pancakes, breakfast

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Raspberry Greek Yogurt Pancakes

Homemade Vanilla Syrup

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 1/2 cups
  • Category: Condiment
  • Method: Cook
  • Cuisine: American

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tablespoon cornstarch
  • 1 2 inch piece vanilla bean

Instructions

  1. In a small saucepan mix sugars,and cornstarch, add water. Bring to a boil. While the mixture is coming to a boil scrape the inside of the the vanilla bean. Place the inside of the beans and the pod in the cooking liquid,and reduce heat to simmer. Simmer for 3 minutes. Remove from heat and cool slightly before serving on pancakes.

Notes

Makes about 1 1/2 cups syrup.

Keywords: sugar, water, vanilla bean, syrup, pancakes