September 16, 2015 by: Keith Hansen

Turtle Toast Royale

Turtle Toast Royale

French Toast for breakfast at the Franklin Street Inn Bed and Breakfast, Appleton, WI.

Turtle Toast Royale

1 pound loaf French bread

4 ounces cream cheese, room temperature

1 tsp. vanilla

2 tablespoons sugar

4 tablespoons chopped pecans

1/3 cup mini-chocolate chips

4 eggs

2 1/2 cups milk

1 tablespoon sugar

Blend cream cheese, vanilla, pecans, and sugar. Slice end off loaf. Make the next slice about 1/2 inch thick, without slicing through to the bottom and then completely slice off the next 1/2 inch thick piece. Take about one tablespoon of the cream cheese mixture and spread it into the pocket formed between the partial cut bread slice. Sprinkle a few choc. chips into the pocket mixture. Mix eggs, milk, and sugar. Dip the stuffed bread into this mixture and turn it over so it becomes evenly coated. Place the toast on an oiled griddle and fry on each side until golden brown.

Brandy Sauce for Turtle Toast Royale:

1/2 cup margarine

1 pound brown sugar

1 cup whipping cream

1 tablespoon brandy

Mix together all 4 ingredients and slowly heat over very low heat until it boils. Cook for 1-2 min. Remove from heat and add brandy. Makes 2 cups.

Extra sauce keeps well in a jar in the refrigerator and microwave for future use.

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