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Batter:
8 eggs
2 tablespoons cinnamon
1/2 cup sugar
1 teaspoon vanilla extract
pinch of salt
Maple Cream Cheese:
8 oz. package of cream cheese at room temperature
1/8 teaspoon vanilla extract
1 tablespoon orange juice
1 tablespoon pure maple syrup
pinch of salt
Toast:
8 slices Texas Toast (thick sliced white bread)
12 oz. medium-fine chopped pecans
butter for fying
Combine batter ingredients in a bowl. Whip until frothy and smooth. In a food processor, combine cream cheese, vanilla, orange juice, maple syrup, and salt. Blend until smooth. Using a 2 ounce ice cream scoop, scoop 2 ounces of cream cheese onto the middle of 4 slices of Texas Toast. Do not spread- leave in a "ball" in the middle of the bread. Top with remaining 4 slices of bread. Press down gently so cream cheese flattens but does not "squish" out of sides. Place sandwiches one at a time in batter, lightly soaking both sides. Don't get bread too wet. Then place sandwiches in crushed pecans and gently press down to "glue" pecans to battered bread. Heat butter in large griddle over medium heat. Fry Sandwiches until golden brown on both sides- watching carefully. Remove from pan. Cut in half diagonally. Arrange on plate. Garnish with powdered sugar and fresh berries. Serve with maple syrup.
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