Chef Tyler wanted to share a special recipe…perfect for the holidays. This month, it’s all about the upcoming holiday and this is one of my favorite recipes, which also features products from Ohio and local sources. Enjoy this on Christmas morning with your favorite hot beverage!
Stuffed Cinnamon Swirl Baked French Toast
4 slices of cinnamon swirl bread
1 ½ C. half and half
2 t cinnamon
¾ C. Mackenzie Creamery Chevre
1 ½ C. Powder Sugar
2 T. Milligan Aged Bourbon Maple
¼ C. Pumpkin
¼ C. Chopped Pecans
1 t. Lemon Zest
Preheat the oven to 350 degrees. Line a sheet pan with parchment paper, brush with butter. In a mixing bowl combine all ingredients except bread and whisk thoroughly. Lightly dip the bread in the egg wash and place on the sheet pan. Bake six minutes, flip, and bake an additional six minutes or until golden brown on both sides. To make the filling, using a mixer add all ingredients except the fresh berries and beat slowly until all ingredients are incorporated. Refrigerate. Once French toast is done, spread filling on two pieces of the French toast and layer the fresh berries on top and then cap with the other piece of French toast. Serve with Milligan’s Bourbon Barrel Aged Maple Syrup. Enjoy! This recipe serves two.