Stuffed French Toast with Candied Pecans

Stuffed French Toast with Candied Pecans
12 servings, 3 French toast sticks each


Ingredients Weights Measures
Candied Pecans
pecan halves 1-1/2 lb. 2 qt.
dark brown sugar, packed 8 oz. 1 cup
maple syrup 7 fl oz 3/4 cup
Cream Cheese Filling
PHILADELPHIA Original Cream Cheese, softened 2 lb. -
powdered sugar 7 oz. 1-1/3 cups
egg yolks 4 oz. 8 each
French Toast
whole eggs, lightly beaten 2 lb. 16 each
milk 48 fl oz 1-1/2 qt.
pullman white bread slices 2 lb. 32 slices
tempura batter mix, prepared 64 fl oz 2 qt.


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 350ºF 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 350ºF. 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.

Kraft Kitchens Tips

Serving Suggestion
Serve drizzled with additional maple syrup and chopped pecans.
Average Rating 4  (1)
Rated  by a cook on 6/21/2011