Brie Stuffed French Toast

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Brie Stuffed French Toast

 

For the Banana Maple Sauce

8 tablespoons unsalted butter

1/2 cup walnuts - chopped

2 bananas - sliced

1/4 cup banana liqueur - optional

1 pint maple syrup

For the French Toast

2 cups half and half

2 tablespoons cinnamon

2 tablespoons vanilla extract

4 whole eggs - not beaten

1/2 cup sugar

1 Pinch salt

8 pieces egg bread - (like challah)

4 ounces Brie - cut in eighths

 

 

For the Banana Maple Sauce

In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before

starting to brown, add walnuts. Reduce heat to medium and lightly cook

walnuts until you begin to smell aroma of toasted nuts. Add bananas to

walnuts. Cook approximately 3 to 5 minutes or until bananas begin to

caramelize. Remove pan from heat (very important, do not add liqueur to pan

while still on burner), add banana liqueur and return to heat. If pan is hot

enough, let most of the liquid evaporate until removing from heat. Add maple

syrup and set aside in serving container.

 

For Brie Stuffed French Toast

 

Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in

shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah

bread into egg mixture, make sure that bread soaks up liquid.

 

Heat pan to medium. Melt tablespoon of butter. After butter has melted and

before it begins to brown, add 2 slices to pan. Gently lay bread into

butter. After approximately 30 to 45 seconds, turn over 1 slice, place Brie

on cooked side of challah. Place other piece of challah bread on top of Brie

(uncooked side still facing up). Add more butter if necessary. Cook another

minute, turn over, cook 1 more minute. Continue with the remaining bread and

cheese in the same manner.

 

Place on a plate, spoon Banana Maple sauce over French Toast.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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