Pistachio Cherry Cream Stuffed French Toast

16 INGREDIENTS • 8 STEPS • 50MINS

Pistachio Cherry Cream Stuffed French Toast

Recipe

5.0

4 ratings

Sweet French toast to kick-start your day

Sweet French toast to kick-start your day

Candid Appetite

I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.

50MINS

Total Time

$4.39

Cost Per Serving

Ingredients

Servings

4

us / metric

1

Challah Bread

225 g

Cream Cheese

455 g

Frozen Cherries

3 Tbsp

2 Tbsp

Cherry Juice

1/2 tsp

4 Tbsp

Pistachios

240 mL

240 mL

Heavy Cream

3

1 tsp

Vanilla Extract

1 Tbsp

Ground Cinnamon

1 pinch

to taste

Unsalted Butter

to taste

Powdered Confectioners Sugar

to taste

Nutrition Per Serving

VIEW ALL

Calories

701

Fat

49.6 g

Protein

15.0 g

Carbs

52.3 g

Candid Appetite

I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.

Cooking Instructions

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step 1

In a small bowl, stir together the Cream Cheese (225 g), thawed Frozen Cherries (455 g), Cherry Juice (2 Tbsp), Honey (3 Tbsp), Salt (1 pinch) and Pistachios (4 Tbsp). Mix until evenly combined and the mixture turns a light violet hue.

step 1 In a small bowl, stir together the Cream Cheese (225 g), thawed Frozen Cherries (455 g), Cherry Juice (2 Tbsp), Honey (3 Tbsp), Salt (1 pinch) and Pistachios (4 Tbsp). Mix until evenly combined and the mixture turns a light violet hue.

step 2

Slice the Challah Bread (1) into 8 slices. Down the middle of each challah slice, create a pocket, but don't cut all the way down. Stuff each challah slice with a hearty amount of filling.

step 2 Slice the Challah Bread (1) into 8 slices. Down the middle of each challah slice, create a pocket, but don't cut all the way down. Stuff each challah slice with a hearty amount of filling.

step 3

Transfer the stuffed challah onto a baking sheet and place in the fridge or freezer to chill and firm up, about 30 minutes.

step 3 Transfer the stuffed challah onto a baking sheet and place in the fridge or freezer to chill and firm up, about 30 minutes.

step 4

Heat a heavy duty skillet or griddle over medium-high heat. In a shallow dish, whisk together the Milk (240 mL), Heavy Cream (240 mL), Eggs (3), Vanilla Extract (1 tsp), Ground Cinnamon (1 Tbsp), and Salt (1/2 tsp).

step 4 Heat a heavy duty skillet or griddle over medium-high heat. In a shallow dish, whisk together the Milk (240 mL), Heavy Cream (240 mL), Eggs (3), Vanilla Extract (1 tsp), Ground Cinnamon (1 Tbsp), and Salt (1/2 tsp).

step 5

Dip the stuffed challah into the milk/cream mixture turning every so often to allow the bread to soak up the liquid. Since the slices are pretty thick, make sure they soak up enough liquid.

step 5 Dip the stuffed challah into the milk/cream mixture turning every so often to allow the bread to soak up the liquid. Since the slices are pretty thick, make sure they soak up enough liquid.

step 6

Add a pat of Unsalted Butter (to taste) into the skillet to melt and spread around. Place the soaked french toast, two pieces at a time and cook for about 3 to 5 minutes on the first side, or until golden brown all around.

step 6 Add a pat of Unsalted Butter (to taste) into the skillet to melt and spread around. Place the soaked french toast, two pieces at a time and cook for about 3 to 5 minutes on the first side, or until golden brown all around.

step 7

Flip the french toast over and continue to cook for another 3 minutes. Keep the finished toast on a baking sheet in a 250 F oven while you cook the rest.

step 8

Serve with a dusting of Powdered Confectioners Sugar (to taste), a sprinkling of chopped pistachios and of course, Maple Syrup (to taste). Enjoy!

step 8 Serve with a dusting of Powdered Confectioners Sugar (to taste), a sprinkling of chopped pistachios and of course, Maple Syrup (to taste). Enjoy!

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