Apple, Pear and Walnut Stuffed French Toast with Nicole Friday | The Kitchen | Food Network
Stuff your next batch of French toast with delicious ingredients like apples, pears and walnuts and you'll NEVERRRR go back ????
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Apple, Pear and Walnut Stuffed French Toast
RECIPE COURTESY OF NICOLE FRIDAY
Level: Easy
Total: 1 hr 10 min
Active: 1 hr
Yield: 12 slices
Ingredients
Fruit-Nut Mixture:
5 tablespoons unsalted butter, softened
2 Gala apples, peeled, cored and chopped
1 pear, peeled, cored and chopped
2 tablespoons finely chopped walnuts
1/2 teaspoon ground cinnamon
French Toast:
1 dozen large eggs, lightly beaten
2 cups whole milk
6 tablespoons granulated sugar
1 tablespoon ground cinnamon
2 teaspoons grated nutmeg
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1 day-old (or slightly older) loaf challah bread, cut into 1-inch-thick slices
8 tablespoons (1 stick) unsalted butter, for cooking
Pure maple syrup, warmed, for serving
Directions
For the fruit-nut mixture: Mix the butter with the apples, pears, walnuts and cinnamon in a medium bowl. Refrigerate to chill briefly.
For the French toast: Meanwhile, in a large flat dish, whisk together the eggs, milk, sugar, cinnamon, nutmeg, salt and vanilla.
Make a deep slice from the side into the center of each bread slice to form a pocket. Stuff a couple spoonfuls of the fruit-nut mixture into each piece (reserve any leftover fruit-nut mixture for serving). Dip the stuffed bread in the egg mixture to moisten on both sides (but not so much that the bread falls apart).
Heat a large skillet over medium heat and melt 1 tablespoon of butter. In batches, add the stuffed bread and cook until golden brown, flipping gently, 2 to 3 minutes per side. Continue cooking the remaining bread, adding additional butter as needed.
Put the extra fruit-nut mixture in the skillet and cook a few minutes over medium heat, just to soften the fruit. Spoon over the French toast and serve with warm maple syrup.
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Apple, Pear and Walnut Stuffed French Toast with Nicole Friday | The Kitchen | Food Network
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Apple Walnut Sticky Buns Super Easy Recipe made with Pillsbury Cinnamon rolls
Delicious and gooey, Great for breakfast or a yummy dessert, easy to make and delicious, ready in minutes! :)
Steps:
1.Heat oven to 375°F. butter 8 regular muffin cups with 2 tablespoons softened butter.
2.In a bowl, mix 1 medium Granny Smith apple, peeled, cut into 1/2-inch cubes + 3/4
cup chopped walnuts + 1/2 cup packed brown sugar ; divide evenly among muffin cups. Separate cinnamon rolls, reserve icing. Place 1 cinnamon roll in each cup.
3.Bake 12 to 14 minutes or until tops are golden brown. Cool 5 minutes. Place cookie sheet upside down over muffin pan; turn over. Remove pan.
Remove lid from icing Drizzle over warm buns. Serve warm.
I hope you enjoy this video, and Happy Baking!
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Cherry Nut Cake Recipe: The Chef's Pantry with Anna Rossi
We are joined by Amy Traverso Food Editor for 'Yankee Magazine' and co-host of 'Weekends with Yankee' on WGBH. We are making her Cherry Nut Cake with a Whisky Cocktail- a treat she serves every year on Christmas morning. #TheChefsPantry
BAKE WITH US:
Mom’s Cherry Nut Cake
Recipe by Amy Traverso
Total time: 70 minutes
Hands-on time: 20 minutes
Makes: 8 to 10 servings
Ingredients:
2 cups all-purpose flour, plus more for the pan
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
8 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup halved maraschino or other pitted, canned (or jarred) cherries (not cherry pie filling), with all but 3 tablespoons of their juices drained
2/3 cup chopped walnuts
Garnish: Powdered sugar
Method:
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Preheat your oven to 350° and set a rack to the middle position. Grease a standard 12-cup Bundt pan with the butter, then dust all over with the flour. Shake out any excess flour. Set the pan on a baking sheet and set aside.
In the bowl of a standing mixer, cream the butter and cream cheese for 1 minute. Add the sugar and mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl. Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the vanilla and almond extracts. Staying on low speed, add the flour mixture and stir until blended, then add the cherries with their reserved juices and the nuts.
Pour the batter into the prepared pan and transfer on the baking sheet to the middle rack of the oven. Bake until the cake is fragrant and golden brown and a cake tester comes out clean, 45 to 50 minutes. Let cool, then dust with powdered sugar and serve.
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