I loooove french toast! Traditional with syrup or stuffed with fun stuff like lemon preserves and blueberries. Mmmm! I might have to try that one actually. Like most of us I usually have French toast for breakfast, but I wonder is it really a breakfast item or a dessert? What say you?
I don’t think there are any hard and fast rules on this. If anything, the ingredients that are used to make the French toast would ultimately define it as breakfast or dessert.
For example, I recently submitted a recipe for French toast to a cooking contest in the dessert category instead of breakfast. I did so because I stuffed Challah bread with fresh raspberries, bananas, chopped pecans and dark chocolate chunks, and then garnished the finished product with a dusting of powdered sugar and cocoa powder.
In my book, that constitutes as a dessert, but I wouldn’t object to having it for breakfast. I mean I’m the girl who will have cake and potato chips as the most important meal of the day, and be proud of it.
Whatever the consensus, French toast is delicious no matter what time of day. On top of it being yummy, it’s super easy and quick to prepare with ingredients you usually have in your fridge, unless you want to get fancy. In the event a fancy flare comes over you, consider trying out my recipe for Raspberry, Banana, Chocolate, Pecan Stuffed French Toast. That’s a mouthful both in language and flavor. I promise you will love it. Check it out.
Raspberry, Banana, Pecan, Chocolate Stuffed French Toast
Makes 2 pieces
(Challah or Egg Bread) about 1 inch thick
½ cup banana sliced thin
½ cup whole raspberries
2 handfuls dark chocolate chunks
¼ cup Pecans chopped
1 cup Heavy cream or melted vanilla or butter pecan ice cream
4 tbs Sugar
¼ tsp Cinnamon
¼ tsp nutmeg
2 Tbsp melted Butter
You will need: Mixing bowl, whisk or fork, skillet, spatula, sifter.
- In a bowl, whisk together eggs, cream, sugar, cinnamon and nutmeg. Set aside in the fridge.
- Cut a 3 inch slit in the side of the bread, deep enough to hold the stuffing, but do not cut clean through. Keep the edges of the bread in tact.
- Stuff bread with chocolate, raspberries, pecans, bananas, in that order until the center is filled. Repeat if necessary, but do not over stuff.
- Remove egg mixture from the fridge and give a a good whisk.
- Dip the stuffed bread into the egg mixture making sure all sides of the bread are coated.
- Heat a skillet over a medium-high flame
- Melt 2 Tbsp butter in the skillet
- Remove the bread from the egg mixture, allowing any excess egg to fall away
- Lay the bread flat in the skillet
- Allow to cook for about 5-6 minute or until desired doneness and then flip using a spatula
- Cook for another 5-6 minutes
- Using a spatula, remove the French toast from the skillet
- Plate the French toast, cut into triangles, dust with confectioners sugar and cocoa powder through a sifter
- Add caramel sauce and vanilla ice cream if desired.