Caramel Pecan Stuffed French Toast
By: Mary Shivers - Ada, OK - 3rd Place Winner 2017
"A few years ago, a niece had recently tried a scone for the first time and asked me to make some from scratch. After the first bite, we agreed that scones would be a staple when she came to visit. When I tried Door County Coffee Caramel Scone Coffee, I knew I wanted to make actual scones with that delicious flavor. The glaze, icing, and glazed pecans, all made with Door County Coffee Caramel Scone Coffee as well, add layers of flavor to these special treats. I serve these not only for breakfast or brunch, but they also make a perfect ending to an evening meal. Serve with steaming mugs of Door County Coffee, of course!"
Note: If you have some Caramel Coffee Glaze left, try blending it with vanilla ice cream for a milkshake. Delicious!
Featured ingredient: Caramel Pecan Scone Coffee 10 oz. Bag Ground
- 1 1/4 cup Door County Caramel Pecan Scone Coffee
- 2 eggs
- 1/2 cup milk
- 1 3/4 cup sugar
- 1 1/2 cup cream cheese
- 1/2 cup diced banana
- 2 tsp vanilla extract
- 6 pieces of thick Texas toast
- Butter, to your liking
- Combine eggs, milk, 1/2 cup sugar, 3 tbsp Door County Caramel Pecan Scone Coffee, and 1 tsp vanilla extract.
- Stir until mixed- dredge bread into mixture and fry until golden brown in a skillet with butter.
- Mix filling by combining 1 1/2 cups of cream cheese, 1/2 cup diced bananas, 1/8 cup of Door County Caramel Pecan Scone Coffee, 1/4 cup sugar and 1 tsp of vanilla, gently fold together.
- Spread filling on 1 piece of bread and cover with another piece of bread.
- Bake in 350°F oven for 7 minutes.
- Combine 1 cup sugar, 1 cup of Door County Caramel Pecan Scone flavored coffee, 1 tsp vanilla, and bring to a boil, stirring constantly until sugar dissolves.
- Serve with cut bananas, strawberries, whipped cream and chopped pecans.