Maple Walnut & Cream Cheese Stuffed Baguette
Ingredients
- 1 loaf french bread loaf (12 inches long)
- 1 container cream cheese of choice
- 2-3 Tbsp maple syrup or honey
- 1 cup walnuts roughly chopped
Instructions
- Prepare filling by mixing cream cheese, maple syrup and walnuts together
- Hollow out the baguette: First, slice the ends of the baguette and CAREFULLY use a long serrated knife to hollow out the center of the loaf, leaving the half an inch of crust in tact
- TIP: longer baguette loaves are harder to hollow out, so I usually cut the longer ones in half and work with shorter (6-inch) loaves
- Spoon in the cream cheese mixture into the baguette starting from one end, pushing down the filling so that it is well stuffed. Stuff the other side with filling.
- Store the stuffed baguettes in the fridge for 30 minutes (up to 1 day).
- Slice before serving. The leftover slices can be stored in the fridge for up to 3 days. The cream cheese filling inside the bread keeps the bread somewhat soft, even when stored in the fridge.
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