Take your favorite French toast classic to the next level and recreate a waffle inspired stuffed French toast.
Stuffed French toast is a delicious alternative to everyone’s favorite French toast recipe. Stuffed with Halva (a fudgy candy made from sesame seeds), and a topping of maple syrup, this breakfast recipe has enough to keep your whole family hooked. Follow along with Breville and impress your family at the next brunch occasion.
In this masterclass, we will walk you through:
Ingredients:
For the Halva
– 2 cups honey
– 1 1⁄2 cups tahini, well-stirred, room temperature
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1 1⁄2 tablespoons poppy seeds
– Zest from 1 medium lemon
For the French Toast:
– 2 large egg whites
– 1 large egg, beaten
– 3/4 cup fat-free milk
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 3 ounces fat-free cream cheese, room temperature
– 3 ounces 0% Greek yogurt
– 1/2 cup prepared halva, plus more for topping
– 10 – 1 inch thick slices French or Challah bread
– Pinch of kosher salt
– 2 cups fresh berries
– Powdered sugar for garnish (optional)
– Maple syrup to serve (optional)
To make the halva:
1. Prepare an ice bath in a large bowl.
2. In a medium sauce pot, heat the honey over medium high heat until a candy or probe thermometer reaches 240 ̊F (soft ball stage).
3. While the honey is cooking, place the tahini, salt, vanilla, poppy seeds and lemon zest in a medium bowl. Place a wet paper or dish towel underneath the bowl to secure it from moving around. Using the Breville the All in One fitted with the whisk attachment, beat on 10 or 11 until the tahini is lighter and a little fluffy, approximately 3 to 4 minutes.
4. Reduce the speed of the Breville All in One fitted with the whisk and slowly pour in the hot honey, beating constantly. Once all the honey has been added, increase the speed and beat until the mixture forms thick ribbons, about 2 to 3 minutes. Set the bowl in the prepared ice bath and place in the fridge (making sure the halva bowl is stable). Chill until cool to the touch, 25 to 30 minutes.
To make the French toast:
5. Remove halva from the fridge, and add the cream cheese and yogurt. Blend together using the Breville All in One fitted with the whisk until smooth. Transfer to a piping bag or a zip top bag. Using scissors or a small knife, cut o the corner and keep upright in a cup so it doesn’t spill.
6. In a shallow baking dish, whisk together the egg whites, eggs, milk, vanilla, cinnamon, nutmeg and a pinch of salt until everything is homogenous. Set aside.
7. Use a serrated knife to cut a horizontal pocket on each piece of bread halfway between the top and bottom crust (don’t cut all the way through).
8. Stuff each piece of bread with about 1 tablespoon of the halva mixture.
9. Heat the Panini Duo adjust to MELT setting. Dredge each piece of stuffed bread in the egg mixture then transfer to the panini press. Cook until the outside is toasted and the stung is warm, about 4 to 5 minutes.
10. Serve with fresh berries, powdered sugar and maple syrup if desired.
The Panini Duo™:
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