STRAWBERRIES AND CREAM STUFFED FRENCH TOAST
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it's not a big lump. Set aside.
- In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.
- In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.
- Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.
- In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
- Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
- Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
- Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)
CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP
Provided by Anne Thornton, Host of Dessert First
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Cook's Note: Mascarpone is similar to cream cheese in flavor (but better) and has the consistency to match. It makes a great base for this super-easy yummy filling.
- Combine the mascarpone, heavy cream, orange zest and sugar in a bowl. Add the melted chocolate and mix until all the ingredients are incorporated. Using an offset spatula or butter knife, take a generous scoop of the chocolate-mascarpone filling, about 2 tablespoons, and slather it on 1 slice of the brioche, and then top with another slice of brioche. Repeat with the remaining slices and filling; you will make 6 sandwiches.
- In a shallow dish, whisk together the eggs and half-and-half to make an egg bath. (If you don't have half-and-half, milk or heavy cream will work just fine.)
- Preheat the oven to 200 degrees F.
- Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter to the skillet, moving it around to coat the surface. Dip each sandwich in the egg bath, turning over to coat and soak both sides. Place the sandwich on the hot griddle. (Place only as many sandwiches as will fit easily on the griddle, don't overcrowd.) Cook, in batches, until golden, 2 to 3 minutes per side. Transfer the sandwiches to an oven-safe platter and cover loosely with foil. Place in the oven to keep warm. Add more butter to the griddle, as necessary, and cook the remaining sandwiches.
- Cut the sandwiches diagonally in half, and serve 2 to 3 halves per person. Dust the sandwich with confectioners' sugar and grate chocolate over the top. Ladle a generous portion of the Strawberry Syrup over the sandwiches, or serve alongside for your guests to serve themselves.
- In a large saucepan over high heat, add the strawberries and sugar. (A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.) If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar. Add 2/3 cup water, the corn syrup and sea salt to the pan. Stir together until the sugar dissolves. Bring to a boil and cook for about 5 minutes, stirring occasionally.
- Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes. Stir in the lemon juice and add the strawberries back to the saucepan. Gently stir to coat the strawberries in the syrup. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.)
- Cook's Note: For an orange-lover's option, use fresh orange juice instead of the lemon juice to finish the syrup. Alternately, for a rich, adult-friendly sauce, add a splash of orange liqueur, like Grand Marnier, to the sauce. Although the alcohol won't completely cook out, most will if cooked a few minutes longer. Yield: 3 1/2 cups
CHOCOLATE AND STRAWBERRY-FILLED FRENCH TOAST
A romantic breakfast for two, or a treat for a special little one. This rich, luscious French toast is from The Cook's Cottage and Suites in Fredericksburg, Texas, voted one of the Top 25 Most Romantic Places in the U.S. I prepared this for my boyfriend for our one-year "anniversary" and found that there is much more of the sauce than we needed - try it over vanilla ice cream, or simply half the recipe. Also, it's best to use preserves for this recipe, not jam or jelly.
Provided by EdsGirlAngie
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut through each slice of bread horizontally to form a pocket, not cutting all the way through.
- Stuff 1 tbsp.of the chocolate chips and 2 tbsp.of the strawberry preserves into each pocket along with one tbsp.of softened cream cheese.
- (I like to press the little chips into the cream cheese so they"stay in place".) Whisk together the eggs, milk, sugar, vanilla and cinnamon.
- Add the filled bread and allow to soak for 5-10 minutes.
- In a heavy skillet or griddle, heat butter.
- Add stuffed bread, turning frequently until crisp and golden.
- Transfer to heated plates and dust with powdered sugar.
- Serve with Mandarin Orange Strawberry Sauce.
- To make sauce: Combine all sauce ingredients and simmer together until slightly thickened.
Nutrition Facts : Calories 1385.1, Fat 39.9, SaturatedFat 22.4, Cholesterol 292.8, Sodium 764.5, Carbohydrate 245.5, Fiber 6.9, Sugar 154.9, Protein 16.6
CRUNCHY STRAWBERRY STUFFED FRENCH TOAST
This is a wonderful variation of my normal strawberry stuffed french toast. This puts it over the top!!!
Provided by Charmie777
Categories Breakfast
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together cream cheese, strawberry preserves and powdered sugar until smooth.
- In a shallow bowl, whisk together eggs, milk, sugar and vanilla.
- Place crushed corn flakes in another shallow bowl.
- Spread cream cheese mixture thickly on one side of one piece of bread.
- Top with another slice of bread, making a sandwich.
- Cut in half diagonally.
- Melt a little butter in skillet.
- Dip both sides of sandwich in egg mixture and then in corn flakes.
- Fry in melted butter until golden brown on both sides. (Add a little more butter to pan with each batch.).
- Place on serving dish and sprinkle with additional powdered sugar.
- Garnish with strawberry fans.
- Serve with maple syrup and whipped cream, if desired.
CREAM CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRIES
We had this dish when we stayed at our favorite bed and breakfast. This cream cheese-stuffed French toast casserole is great for feeding a crowd. All you have to do is prepare it the night before and bake it in the morning.
Provided by csmada
Categories Breakfast and Brunch French Toast Recipes
Time 10h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.
- Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.
- Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.
- Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.
- Remove casserole from the refrigerator 1 hour before baking.
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.
- Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 40.4 g, Cholesterol 168.3 mg, Fat 27.2 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 15.7 g, Sodium 373.3 mg, Sugar 15.4 g
STRAWBERRY-STUFFED FRENCH TOAST
Steps:
- In a small bowl, mix cream cheese, yogurt and 1/2 teaspoon vanilla until smooth. Spread 2 tablespoons on 4 slices of bread; top with remaining bread to make 4 sandwiches. Beat eggs, milk and remaining vanilla; dip sandwiches. , In a large skillet, melt butter. Toast sandwiches until golden brown on both sides. To serve, top each sandwich with 1 tablespoon cream cheese mixture and 1/4 cup strawberries.
Nutrition Facts :
STRAWBERRY STUFFED FRENCH TOAST
I just made this for my 3 yr old son this morning - all the measurements are approximate since I made only one serving. I didn't actually eat it myself but he wolfed it down meaning it was a winner.
Provided by grapefruit
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cut the slice of bread in half.
- One one side, spread strawberry preserves, and on the other - the cream cheese.
- Make it into a sandwich.
- Beat egg, vanilla and cinnamon together.
- Dip the sandwich into the egg mixture, making sure to coat both sides.
- Spray frying pan or melt some butter, cook the sandwich till each side is golden brown.
- Transfer to plate, cut in half.
- Sprinkle with some icing sugar and drizzle maple syrup on top.
- Serve immediately with sliced strawberries.
Nutrition Facts : Calories 253.4, Fat 16, SaturatedFat 8, Cholesterol 242.7, Sodium 301.9, Carbohydrate 14.6, Fiber 1.9, Sugar 2.5, Protein 11.2
STUFFED FRENCH TOAST
Thick vanilla French toast stuffed with strawberry cream cheese filling, served like sundae with a split banana, fresh whipped cream, rainbow sprinkles and all the sauces. With inspiration from Serayah.
Provided by Food.com
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- FRENCH TOAST:.
- In a small bowl, combine cream cheese and strawberry jam. Stir in sliced strawberries.
- Cut a slit through the side of each slice of bread, without cutting all the way through, to create a pocket. Scoop strawberry filling into the pocket and press gently shut.
- In a shallow bowl, whisk together egg, heavy cream, vanilla extract, brown sugar and cinnamon. Dunk each slice of bread into egg mixture, soaking each side. Shake off any excess liquid. Cook bread slices on a lightly greased nonstick griddle or skillet on medium heat until browned on both sides, about 2 minutes per side. Remove from heat.
- FOR ASSEMBLY:.
- Frame the French toast with the split banana. Sprinkle powdered sugar. Use all other ingredients to top like a sundae.
Nutrition Facts : Calories 610, Fat 30.8, SaturatedFat 17.7, Cholesterol 190.5, Sodium 438.6, Carbohydrate 72, Fiber 3.6, Sugar 26, Protein 13.6
CHARMIE'S STRAWBERRY STUFFED FRENCH TOAST
I created this recipe after looking at several similar recipes, and not finding exactly what I wanted. This is easy and delicious!!
Provided by Charmie777
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix together cream cheese, strawberry preserves and powdered sugar until smooth.
- In a shallow bowl, whisk together eggs, milk and vanilla.
- Spread cream cheese mixture thickly on one side of one piece of bread. Top with another slice of bread. Cut in half.
- Melt butter in skillet.
- Dip both sides of sandwich half in egg mixture and fry in melted butter until golden brown on both sides.
- Place on serving dish and sprinkle with additional powdered sugar.
- Garnish with sliced strawberries.
- You can also serve with maple syrup and whipped cream, if desired.
Nutrition Facts : Calories 614.1, Fat 31.3, SaturatedFat 14.8, Cholesterol 303.8, Sodium 683.6, Carbohydrate 62.8, Fiber 2.4, Sugar 12.6, Protein 20.2
CHOCOLATE FRENCH TOAST WITH STRAWBERRY SYRUP
Who says you can't have chocolate for breakfast, especially on Valentine's Day? This recipe adds extra-special chocolate yumminess to a familiar favorite. Treat your loved ones to an indulgent morning meal, which can be prepped the night before and ready to go in the oven the next morning!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h20m
Yield 6
Number Of Ingredients 13
Steps:
- To make French Toast: Grease bottom and sides of 13x9-inch pan; line with bread slices.
- In 2-quart saucepan, heat milk, cream, butter, granulated sugar, vanilla and salt to simmering over medium-low heat, stirring occasionally. Remove from heat; stir in 3/4 cup chocolate chips until melted and smooth. Gradually beat in eggs with whisk until well combined and mixture thickens.
- Pour chocolate mixture evenly over bread. Make sure to coat bread completely, turning slices over if necessary. Cover and refrigerate at least 2 hours but no longer than 8 hours. Remove from refrigerator 30 minutes before baking.
- Heat oven to 375°F. Bake 25 to 30 minutes or until chocolate mixture sets. Meanwhile, make Strawberry Syrup.
- To make Strawberry Syrup: Heat strawberries and maple syrup in 1-quart saucepan to simmering over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until strawberries have softened. Slightly mash strawberries with fork or potato masher. Keep syrup warm until ready to serve. Serve with warm French toast sprinkled with powdered sugar and additional chocolate chips.
Nutrition Facts : Calories 530, Carbohydrate 63 g, Cholesterol 170 mg, Fat 4 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 40 g, TransFat 1/2 g
CHOCOLATE-STUFFED FRENCH TOAST
Enjoy this chocolate-stuffed French toast made with Original Bisquick® mix and eggs mixture. Serve with orange butter at your breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
- In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.
- Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.
- Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.
Nutrition Facts : Calories 477, Carbohydrate 40 g, Fat 5, Fiber 2 g, Protein 11 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 490 mg
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