Completely Stuffed – The BEST At-Home Brunch

In addition to pancakes, one of our go-to breakfasts (especially when we’re serving guests) is a version of our stuffed french toast.

Peach-Bourbon Stuffed French Toast by somethingwewhippedup.com

Peach-Bourbon Stuffed French Toast by somethingwewhippedup.com

We’ve got a good system down now and it’s a breakfast we can bring together pretty quickly. We often change up the filling to go with the season: fresh blueberries, strawberries or apples all work well. The recipe below uses a peach filling with a bourbon cream cheese frosting. The combination is quite decadent! In fact, it seems like a dish you might need to go to a fancy brunch spot to enjoy. But guess what, it’s super easy to make right in your own home. Here’s how:

Peach-Bourbon Stuffed French Toast

Makes 8 pieces

  • 4 peaches, diced
  • 3 tablespoons maple syrup
  • 1 teaspoon ground cinnamon, divided
  • 1 1/2 tablespoons vanilla extract (check out our recipe for homemade extract), divided
  • 1 1/2 tablespoons grated orange zest, divided
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup confectioners’ sugar, plus more for dusting
  • 2 tablespoons bourbon
  • 16 pieces of thick-cut (about 3/4-inch each) challah
  • 6 eggs
  • 2 tablespoons milk
  • butter, as needed

1. Add the peaches, maple syrup, 1/2 teaspoon ground cinnamon and 1 tablespoon each vanilla extract and orange zest to a medium pot and toss to combine. Heat over medium, stirring occasionally, until bubbly. Reduce heat to low and let cook down while you’re prepping the rest of the breakfast.

2. Meanwhile, in a medium bowl, combine the cream cheese, confectioners’ sugar, bourbon and the remaining vanilla extract and orange zest. Whisk until smooth, then taste and adjust flavors as needed. Set aside.

3. Place the challah pieces in open pairs (like you would to make a sandwich) on a work surface. Make sure the bread pieces will line up when closed together (see below). Smear a bit of the cream cheese frosting on each piece and top half of them with a generous portion of the peach filling. Top with remaining bread to make a sandwich.

4. In a medium dish, whisk the eggs, milk and remaining ground cinnamon together. Place this bowl near your stove if you can and heat a large skillet over medium. Add about 1/2 tablespoon of butter to the hot skillet and let it melt. PIck up one of your french toast sandwiches and dip it into the egg mixture, making sure to coat all sides. Add to the pan and cook for 2 to 4 minutes or until brown, flip and cook until brown. Repeat with remaining french toast sandwiches. (*You may need to make additional egg mixture if your bread is soaking up a lot.)

5. Divide stuffed french toast among four plates and top each with a dusting of powdered sugar. Serve immediately with additional maple syrup and apple topping on the side if desired.

Prep for Stuffed French Toast (note there are apples in that pot, not peaches) by somethingwewhippedup.com

Prep for Stuffed French Toast (note there are apples in that pot, not peaches) by somethingwewhippedup.com

SWWU Tip 1: Making enough for a crowd? Keep prepared french toast in an oven heated to 200°F until you’re ready to serve them.

SWWU Tip 2: Extra bourbon cream cheese frosting can be stored covered in the fridge for up to a month. 

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The Perfect Pancake Breakfast

It’s been a long week and Brian and I can’t wait to get out of the city and up to the farm tonight. We’re looking forward to checking in on the trees we planted, exploring the Catskills and hanging out with some friends who will also be in the area. Of course, we’ll probably whip up one of our favorite breakfasts one or both mornings that we’ll be up there. Here’s a peek at a typical way to start the day at the farm:

The Perfect Pancake Breakfast by somethingwewhippedup.com

The Perfect Pancake Breakfast by somethingwewhippedup.com

What could be better than a pancake and bacon breakfast on the porch? Not much, I promise, not much.

We’ve perfected our pancake-making skills over the years and have come up with a few tips to getting everything just right every time. Here’s what helps makes this meal #1 for us:

  1. MIX IT UP: Ya, ya I know. Pancakes made from scratch are great. But you know what? Some of the ones that come from boxes taste pretty darn good too. And when I’m in a farmhouse that isn’t as always well stocked as my own home and the closest store is a trek, you can’t beat a pre-made pancake mix. Our favorites are New Hope Mills Buttermilk Pancake Mix and Kodiak Cakes Whole Wheat, Oat and Honey Flapjacks.
  2. ADD YOUR OWN SPIN: Intensify the flavor of your pancakes by adding a teaspoon of vanilla extract (check out our easy homemade version here) and a tablespoon or more of maple syrup to the batter. Occasionally I like to throw in a dash or two or ground cinnamon or ground ginger as well.
  3. USE SOMETHING UNEXPECTED: Our go-tos are pieces of cooked bacon, diced apple and chocolate chips. Sometimes we even use a combination of them all! Fresh fruit, shredded sharp cheese—the possibilities are endless.
  4. SERVE A SAVORY SIDE: Balance the sweet flavor of the pancakes with some sausage or bacon strips. We’re big fans of the options available at Hull-O Farms.
  5. TURN UP THE HEAT: Serving a bit of warmed syrup on the side makes this breakfast feel extra indulgent.

I know what we’ll be doing this weekend! Perhaps you should too. After all, I bet that special guy in your life (hi dad, sorry I won’t be celebrating with you in person this year) deserves a lovely breakfast in bed (or on the porch) this Sunday.

SWWU Tip: Pancakes with toppings cooked into them often result in a sunken-hole look. Avoid this by putting a bit of batter on top of each pancake after you’ve sprinkled on your topping of choice and before you’ve flipped it over. The pancakes in the photo above have apple and bacon pieces cooked into them, but they still look picture-perfect!

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