Walnut Stuffed French Toast Recipe

How to make it

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• Preheat the oven to 475F.
• Cover a large baking sheet with heavy-duty foil.
• Using a sharp knife (a serrated blade works well), slice each piece of bread almost in half horizontally. Don't cut quite all the way through; you want to leave about a 1/2-inch crust "hinge" on each piece, thus creating a flap, or pocket, where you can separate the bread and put the filling.
• To make the filling, in a small bowl place the preserves or marmalade and 1/4 cup of the walnuts and beat briskly with a fork to combine.
• Spread about 2 tablespoons of the walnut mixture inside each bread pocket, then press down lightly on the filled bread to seal.
• In a pie plate or shallow bowl, stir together the egg product, milk, sugar and cinnamon. Set aside.
• In a large shallow bowl combine the corn flakes and the remaining 1/4 cup of walnuts.
• Crush the corn flakes between your fingers until they are broken into tiny, irregular pieces.
• Dip each slice of filled bread into the egg mixture, turning it three or four times, until the bread is completely coated and has absorbed some of the egg--but don't let the bread get soggy.
• Then press each slice, on both sides, into the walnut-corn flake crumbs.
• Pat the crumbs on if necessary to make them stick, and don't worry if the coating is not completely even.
• Continue until all the bread has been dipped and coated, setting the prepared slices aside on a sheet of waxed paper as you work.
• Place the foil-covered baking sheet in the oven to heat for about 3 minutes.
• Remove from the oven and rapidly coat the foil with nonstick cooking spray, then quickly place the bread in a single layer on the foil.
• Bake for about 5 minutes, until lightly browned on the bottom.
• Flip the slices over and bake 3 - 4 minutes longer.
• Transfer to warmed plates or a platter, dust with powdered sugar and serve with maple syrup, if desired.