Hazelnut Coffee Infused Stuffed French Toast with Coffee Syrup

Ingredients

Featured ingredient: Hazelnut Creme Coffee 10 oz. Bag Ground

For the filling:

• • 4 ounces cream cheese, softened
  • ¼ cup powdered sugar
  • 2 tablespoons finely chopped hazelnuts
  • 3 teaspoons strongly brewed Door County Coffee Hazelnut Creme Coffee

For the syrup:

• • 1 cup strongly brewed Door County Coffee Hazelnut Creme Coffee
  • 1 cup granulated sugar

For the French Toast:

• • 4 thick slices Artisan Italian bread
  • 2 large eggs
  • ¼ cup strongly brewed Door County Coffee Hazelnut Creme Coffee
  • 2 tablespoons butter

For the toppings:

• • Whipped cream
  • ¼ cup chopped hazelnuts
  • Fresh raspberries

Instructions

For the Filling:

1. 1. In a small bowl, blend softened cream cheese, powdered sugar, chopped hazelnuts, and coffee.

For the Syrup:

1. 1. In a small saucepan, combine coffee and granulated sugar.
   2. Bring mixture to a boil, stirring constantly.
   3. Reduce heat & simmer approximately 20 minutes, until syrup reduces to about half the amount.

To make the French Toast:

1. 1. In a shallow bowl, whisk eggs and coffee.
   2. Melt butter on a griddle or large skillet.
   3. Spread filling between 2 slices of Italian bread.
   4. Repeat with remaining bread.
   5. Dip in egg mixture, flipping to coat both sides.
   6. Cook over medium heat, turning to brown both sides.

For Serving:

1. 1. Place stuffed French Toast onto 2 serving plates.
   2. Top with whipped cream, raspberries, and chopped hazelnut.
   3. Drizzle coffee syrup over top.