Recipe of the Week – Hazelnut Honey Stuffed French Toast


– 1 loaf Challah bread
– 4-5 large eggs
– 1/2 brick cream cheese
– 1/2 cup hazelnut flavored/clover/wildflower honey (for cream cheese) + seperate 1/4 cup honey for eggs
– 1 table spoon butter

  1. Cut  notches 1/2 of the depth of the loaf into the loaf 4 to 6 times.
  2. Cut slices around the notches – make slices 1 1/2 inches thick.
  3. Mix honey with cream cheese with a mixer until blended.  Add mixture to a cake decorator.
  4. Break eggs into seperate bowl.
  5. Take 1/4 cup seperate batch of honey in a sealed container, and place into a pot of hot water.  Do not leave the heat on.  Remove once the honey has become less viscous – like the consistancey of water.
  6. Add honey to eggs and whisk until beaten and well blended
  7. Fill the notches in the bread with the honey/cream cheese mixture from the cake decorator.
  8. Soak evenly in the honey egg mixture
  9. On a greased skillet (preferrably greased with butter), place your soaked challah slices and brown.  Flip to brown both sides.  The honey with egg should carmelize and the cream cheese should melt.
  10. Serve with maple syrup or a blueberry/strawberry compote.


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