Cinnamon Raisin Stuffed French Toast Recipes

Steps:

• In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.
• In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
• Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly and sprinkling raisins between slices. Pour remaining egg mixture over brioche and let stand 30 minutes or refrigerate up to overnight. Preheat oven to 325 degrees.
• Bake until puffed and custard is just set in center, 55 to 65 minutes (tent with foil, if browning too quickly). Let cool at least 15 minutes before serving.

Steps:

• In medium bowl, beat egg product, soymilk and vanilla with egg beater or wire whisk until smooth; pour into shallow bowl.
• Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Dip bread into egg mixture until completely soaked. Place on griddle. Cook about 4 minutes on each side or until golden brown. Serve with syrup.

Steps:

• Line the bottom of a greased 13x9-in. baking dish with six slices of bread. butter remaining bread; place with butter side up over bread in pan. In a bowl, beat eggs. Add milk, cream, sugar and vanilla; mix well. Pour over bread; let stand for 15 minutes. Place the dish in a larger baking pan. Pour boiling water into large pan to a depth of 1 in. Bake, uncovered, at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Top with preserves and whipped cream if desired.

Steps:

• Bring white sugar, brown sugar, and butter to a boil in a saucepan over medium heat; boil, stirring occasionally, for 5 minutes.
• Pour 1/3 of the mixture into a buttered 9x13-inch baking pan. Layer 1/2 of the bread slices on top of the mixture. Pour another 1/3 of the sugar mixture on top of the first layer of bread, then add remaining bread slices and set aside. Reserve remaining sugar mixture.
• Beat eggs, milk, and vanilla extract together in a medium mixing bowl and pour over bread. Cover the dish with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve with remaining glaze as syrup.

Steps:

• Lightly oil a baking sheet and set aside.
• Spray a large nonstick skillet with canola oil spray. Preheat the oven to 350°F.
• To make the filling, mix together all the ingredients in a bowl.
• To make the French toast, lay out four slices of bread on a clean work surface and spread evenly with the filling mixture. Place the remaining slices of bread on top, sandwich-style. Cut each "sandwich" on the diagonal and set aside. Whisk together the eggs, milk, whey, vanilla extract, salt, and agave nectar. Soak the sandwich halves in the egg mixture, turning them over until both sides are very moist. In the prepared skillet, sauté the sandwiches over medium heat. Brown 1 side, then carefully turn to brown the other side. Remove from the pan and place on the prepared baking sheet. Bake for 15 minutes, or until cooked through and hot on the inside.
• To prepare the apple topping, melt the butter in a large sauté pan, add apples, and sauté over medium heat until softened, about 5 minutes, stirring often. Add the cinnamon and agave nectar and cook together for a few minutes more until the mixture is bubbly and the apples are tender. Spoon the mixture over the French toast.

Steps:

• Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add bread to egg mixture and let soak 20 minutes, pressing down occasionally.
• Preheat oven to 350°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Working in batches, add bread to skillet. Cook until golden brown, turning once and adding more butter as needed, about 3 minutes. Transfer to baking sheet. Bake until bread puffs up and is firm in middle, about 30 minutes. Serve warm with maple syrup, if desired.

Steps:

• Combine egg whites, skim milk, cinnamon, and vanilla in a medium bowl; stir with a wire whisk until blended.
• Spray a skillet or griddle with cooking spray, heat over medium-low heat.
• Dip bread into egg mixture, coating both sides evenly.
• Gently place each slice of bread in the skillet and cooked for 2 to 3 minutes on each side or until golden brown.

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Top with cream cheese and remaining bread. , In a large bowl, whisk remaining ingredients. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean.

Steps:

• Cut bread slices into cubes.
• Cover bottom of a 9x13 dish with half of the bread.
• Dot bread with cream cheese then cover with remaining bread.
• In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
• Pour egg mixture over bread and cream cheese.
• Cover and refrigerate overnight.
• Bake at 375°F for 45 minutes or until set.
• Serve with warm maple syrup, or without depending on taste.