French Toast Breakfast Crunchwraps
A slightly more refined version with the addition of maple syrup and toasted pecans for enhanced flavor and texture.
8
Slices of Challah Bread
3
Large Eggs
1/2 cup
Half-and-Half
1 tbsp
Maple Syrup
1 tsp
Vanilla Extract
See all 14 ingredients ↓
A slightly more refined version with the addition of maple syrup and toasted pecans for enhanced flavor and texture.
Instructions
- In a shallow dish, whisk together the Eggs, Half-and-Half, Maple Syrup, Vanilla Extract, Cinnamon, and Nutmeg (French Toast).
- Dip each slice of Challah Bread into the French Toast mixture, ensuring both sides are coated.
- Melt 1.5 tablespoons of Butter in a large skillet over medium heat.
- Cook the French toast for 3-4 minutes per side, or until golden brown and cooked through.
- In a bowl, combine the Cream Cheese, Powdered Sugar, and Maple Extract (Cream Cheese Filling). Mix until smooth.
- Spread a layer of the Cream Cheese Filling onto each tortilla.
- Sprinkle the Crushed Cornflakes and Toasted Pecans over the cream cheese.
- Place a cooked slice of French toast on top of the cornflakes and pecans.
- Fold the sides of the tortilla inward, then roll up tightly to form a Crunchwrap.
- Melt the remaining 1.5 tablespoons of Butter in the skillet. Cook the Crunchwraps for 3-4 minutes per side, or until golden brown and crispy.
-
8
8
Slices of Challah Bread
-
3
90
Large Eggs
-
1/2 cup
120
Half-and-Half
-
1 tbsp
15
Maple Syrup
-
1 tsp
5
Vanilla Extract
-
1/4 tsp
1.25
Ground Cinnamon
-
Pinch
0.5
Nutmeg
-
4 oz
113
Cream Cheese-softened
-
3 tbsp
45
Powdered Sugar
-
1/2 tsp
2.5
Maple Extract
-
1/2 cup
50
Crushed Cornflakes
-
1/4 cup
30
Toasted Pecans-chopped
-
4
4
Large Flour Tortillas
-
3 tbsp
45
Butter
Equipment
- Large Skillet
- Shallow Dish
- Whisk
- Bowl
Instructions
- In a shallow dish, whisk together the Eggs, Half-and-Half, Maple Syrup, Vanilla Extract, Cinnamon, and Nutmeg (French Toast).
- Dip each slice of Challah Bread into the French Toast mixture, ensuring both sides are coated.
- Melt 1.5 tablespoons of Butter in a large skillet over medium heat.
- Cook the French toast for 3-4 minutes per side, or until golden brown and cooked through.
- In a bowl, combine the Cream Cheese, Powdered Sugar, and Maple Extract (Cream Cheese Filling). Mix until smooth.
- Spread a layer of the Cream Cheese Filling onto each tortilla.
- Sprinkle the Crushed Cornflakes and Toasted Pecans over the cream cheese.
- Place a cooked slice of French toast on top of the cornflakes and pecans.
- Fold the sides of the tortilla inward, then roll up tightly to form a Crunchwrap.
- Melt the remaining 1.5 tablespoons of Butter in the skillet. Cook the Crunchwraps for 3-4 minutes per side, or until golden brown and crispy.
Nutrition per serving
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