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Caramel Pecan Stuffed French ToastCaramel Pecan Stuffed French Toast

Caramel Pecan Stuffed French Toast

By: Tina C. - Aransas Pass, TX - 2017 Recipe Contest Submission

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Featured ingredient: Caramel Pecan Scone Coffee 10 oz. Bag Ground

  • 1 1/4 cup Door County Caramel Pecan Scone Coffee
  • 2 eggs
  • 1/2 cup milk
  • 1 3/4 cup sugar
  • 1 1/2 cup cream cheese
  • 1/2 cup diced banana
  • 2 tsp vanilla extract
  • 6 pieces of thick Texas toast
  • Butter, to your liking


French Toast:

  1. Combine eggs, milk, 1/2 cup sugar, 3 tbsp Door County Caramel Pecan Scone Coffee, and 1 tsp vanilla extract.
  2. Stir until mixed- dredge bread into mixture and fry until golden brown in a skillet with butter.
  3. Mix filling by combining 1 1/2 cups of cream cheese, 1/2 cup diced bananas, 1/8 cup of Door County Caramel Pecan Scone Coffee, 1/4 cup sugar and 1 tsp of vanilla, gently fold together.
  4. Spread filling on 1 piece of bread and cover with another piece of bread.
  5. Bake in 350°F oven for 7 minutes.
  1. Combine 1 cup sugar, 1 cup of Door County Caramel Pecan Scone flavored coffee, 1 tsp vanilla, and bring to a boil, stirring constantly until sugar dissolves.
  2. Serve with cut bananas, strawberries, whipped cream and chopped pecans.