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When Miss Shirley’s Café was first founded, Corporate Executive Chef Brigitte Bledsoe answered an ad calling for the “Best Breakfast Chef in the World,” and even while on crutches, she prepared Coconut Cream Stuffed French Toast, for founder, Eddie Dopkin. Chef Brigitte was hired on the spot, and her Coconut Cream Stuffed French Toast has remained a favorite on our menu since Miss Shirley’s Café first opened on Cold Spring Lane in 2005.
If our signature Coconut Cream Stuffed French Toast is one of YOUR favorite Miss Shirley’s Signature dishes, you’re in luck! Check out Corporate Executive Chef Brigitte Bledsoe’s recipe below!
And don’t forget to follow us at Pinterest.com/MissShirleys to stay updated on more of our Delicious Recipes!
Miss Shirley’s Signature Coconut Cream Stuffed French Toast Recipe
Yield: 4-6 Servings
French Toast Batter
Ingredients:
- 6 Eggs
- ½ cup Heavy Cream
- 2 cups Whole Milk
- 2 tablespoons Brown Sugar
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
1. Place all ingredients in a large bowl.
2. Whisk until all ingredients are well incorporated.
Coconut Cream Stuffing
Ingredients:
- 1 pound Cream Cheese, softened to room temperature
- ½ bag Shredded Coconut (5 to 6 ounces)
- 1/3 cup Honey
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coconut Extract
1. Place all ingredients in a stand mixer.
2. Using the paddle attachment, mix until well incorporated.
Coconut Cream Stuffed French Toast
Ingredients:
- 1 loaf Unsliced Challah Bread
- French Toast Batter
- Coconut Cream Stuffing
- 1 -2 tablespoons Butter
For Garnish:
- Shredded Coconut
- Cinnamon
- Powdered Sugar
- Diced Strawberries
- Bruleed Bananas
- Maple Syrup
1. Slice Challah Bread about 2 inches thick with serrated knife.
2. Split each slice in the middle (not completely through) to form a pocket.
3. Stuff inside about ½ cup of the Coconut Cream Stuffing.
4. Heat a large sauté pan over medium heat.
5. Add a quarter of the butter and melt.
6. Dip all sides of the Stuffed Challah Bread in the French Toast Batter.
7. Place in pan and cook 3-5 minutes on each side until toast is browned and stuffing is hot. (You may need to press the toast down a bit to ensure that it is cooked evenly.)
8. When done, remove toast from pan and slice on a diagonal using serrated knife.
9. Place on a plate and garnish with Diced Strawberries and Bruleed Bananas.
10. Sprinkle with Shredded Coconut, and dust with Cinnamon and Powdered Sugar. Serve with Maple Syrup.
11. Enjoy!