STRAWBERRY AND CREAM CHEESE STUFFED FRENCH TOAST
This comes from my Parish House Inn Breakfast cookbook. Strawberry sauce to serve with is listed seperately
Provided by ShortieNJ
Categories Breakfast
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- spread cream cheese on 6 slices of bread and jam on other 6 slices, put together like a sandwich (can wrap and continue the next morning, if desired).
- mix eggs, milk, vanilla, and sugar.
- dip sandwiches in egg mixture, grill on both sides.
- cut diagonally, spoon sauce over wedges to serve.
Nutrition Facts : Calories 372.9, Fat 18.7, SaturatedFat 9.5, Cholesterol 251.2, Sodium 526.5, Carbohydrate 36, Fiber 1.3, Sugar 8, Protein 14.3
CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING
Provided by Katie Lee Biegel
Categories dessert
Time 1h10m
Yield 10 servings
Number Of Ingredients 14
Steps:
- For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
- Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
- Serve the cheesecake cold, topped with the strawberry sauce.
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
CREAM CHEESE-STUFFED FRENCH TOAST
"I use challah bread for French toast. It's soft , eggy and absorbent," says Nancy.
Provided by Nancy Fuller
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat a cast-iron griddle or skillet over low heat. Preheat the oven to 300˚ F. Combine the cream cheese, jam and almonds in a bowl and beat with a mixer on medium-high speed until combined.
- Slice the challah into 2-inch-thick slices. With a paring knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a deep pocket. Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
- Whisk the eggs, milk, brown sugar and almond extract in a baking dish. Dip the stuffed challah slices in the egg mixture to fully coat, about 30 seconds per side.
- Increase the griddle heat to medium. Add the butter and let it melt, then add the stuffed challah to the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a rack set on a baking sheet and keep warm in the oven until ready to serve. Garnish with almonds and serve with maple syrup.
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!)
CREAM CHEESE-STUFFED FRENCH TOAST
Steps:
- Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
- Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
- Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
- Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
- Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
- Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.
STRAWBERRY CREAM CHEESE
Steps:
- Combine strawberries and cream cheese in food processor. Puree until smooth. Serve.
STUFFED FRENCH BREAD
This is sooo good, artery clogging though. This originally called for raw bacon, but it took forever to cook, this came from some recipe site on the 'net. The instructions may sound confusing, and while making it you will be thinking 'what tha'. The outcome will be worth it, at least I hope you think so. When baked you are to slice them into individual sandwhiches. Bake time can differ due to the type of dough used
Provided by lets.eat
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place thawed bread loaf on cookie sheet, that is lined with foil.
- Cut bread loaf into 8 slices that DO NOT penetrate to the bottom.
- Spread butter mixture into sliced bread, you are making 'pockets'.
- Into the 'pockets' add sliced cheese, ham, and place partially cooked bacon on top of each slice.
- Bake 30 to 40 minutes or until bacon becomes crisp.
- Slice into individual sandwiches.
STRAWBERRY CHEESECAKE
Very good recipe....My 12 year old daughter said to send her a piece, since I have not made it in a while
Provided by ClawDeeuH
Categories Cheesecake
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees Crust: stir together graham cracker crumbs and sugar.
- Mix in butter thoroughly and press into a 9" springform pan.
- Bake 10 minutes.
- Cool Reduce oven temperature to 300 degrees Filling: beat cream cheese in large mixing bowl.
- Gradually add sugar, beating until fluffy.
- Add lemon peel and vanilla Beat in eggs one at a time. Pour into shell.
- Bake 1 hour or until center is firm.
- Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.
- Glaze: blend sugar and cornstarch together in a small saucepan.
- Stir in water and strawberries.
- Cook, stirring constantly, until the mixture thickens and boils.
- Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
Nutrition Facts : Calories 390.3, Fat 20.5, SaturatedFat 9.8, Cholesterol 96, Sodium 246.3, Carbohydrate 48.2, Fiber 0.6, Sugar 40.7, Protein 5.1
FETA CHEESE FRENCH TOAST WITH SPICED HONEY SYRUP
This does sound kind of crazy and to be honest, when I first tried it, I didn't think it would work, but oh, does it work well. It's one of the best French toasts I've ever had, especially with the spiced honey syrup we're going to serve it with, which was just an absolute perfect pairing.
Provided by Chef John
Categories Breakfast and Brunch French Toast Recipes
Time 2h40m
Yield 2
Number Of Ingredients 15
Steps:
- Place stale bread in a shallow dish just large enough to tightly fit the slices in one layer.
- Whisk eggs, salt, sugar, vanilla, cinnamon, cayenne, and heavy cream for batter together in a bowl and pour over bread slices. Use tongs to toss to coat evenly. If there's excess batter pooling at the bottom of the dish, spoon it over the top of the bread slices.
- Wrap and refrigerate until bread has absorbed all the batter or is fully saturated, 2 to 12 hours.
- To make the honey syrup, combine honey, water, chili flakes, and salt in a small saucepan and place over medium heat. Stir and bring to a simmer, then cook for 30 seconds. Turn off the heat and reserve until needed.
- Remove bread from the refrigerator and press sliced feta into the top of each piece; about 2 tablespoons feta should almost cover the surface of each piece.
- Heat butter and olive oil in a large nonstick skillet over medium-high heat. Place in the bread, cheese-side down. Cook until the cheese has caramelized and the surface is well browned, 3 to 5 minutes. Turn the slices over, reduce heat to medium, and cook the other side until golden brown.
- Serve immediately with the honey syrup spooned over top.
Nutrition Facts : Calories 952.5 calories, Carbohydrate 99 g, Cholesterol 321.3 mg, Fat 51.9 g, Fiber 2.9 g, Protein 27.2 g, SaturatedFat 27.9 g, Sodium 1811.9 mg
CREAM CHEESE FILLED STRAWBERRIES
These pretty strawberries are cut to resemble flower petals then stuffed with sweetened cream cheese. Courtesy of about.com.
Provided by l0ve2c00k
Categories Dessert
Time 35m
Yield 32 strawberries
Number Of Ingredients 5
Steps:
- Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end.
- Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms.
- Fan wedges just slightly, taking care not to break; set berries aside.
- In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy.
- Gently fold in grated chocolate.
- Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate.
- Cover and chill.
Nutrition Facts : Calories 49.7, Fat 3.7, SaturatedFat 2.3, Cholesterol 10.7, Sodium 29.2, Carbohydrate 3.7, Fiber 0.4, Sugar 2.7, Protein 0.9
CRèME BRûLéE FRENCH TOAST RECIPE BY TASTY
Here's what you need: heavy cream, sugar, cinnamon, large egg yolks, vanilla extract, brioche bread, strawberry, whipped cream
Provided by Claire Nolan
Categories Breakfast
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pour the heavy cream into a 9x13-inch (23x33 cm) baking dish.
- Mix 1 cup of sugar (200 g) and the cinnamon in a small bowl and add to the cream, followed by the egg yolks and vanilla. Whisk well to combine.
- Dip each slice of bread into the cream mixture, coating both sides well. Place the dipped bread on the wire rack set over the baking sheet. Bake for 15 minutes, flip the bread over, then bake for another 15 minutes, until slightly crispy.
- Slice the strawberries into decorative shapes of your choosing. For a strawberry rose, place a strawberry stem side down and carefully make thin slices around the outer edge of the strawberry, making sure not to cut all the way through. Continue cutting and rotating the strawberry until you get to the center. Fan out the "petals".
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set a wire rack on top.
- For a strawberry fan, lay a strawberry on its flattest side. Tilt the knife at a 45˚ angle and make thin, angled slices through the strawberry, keeping the top of the strawberry connected and slicing all the way through the bottom of the berry. Fan out the slices.
- Sprinkle the remaining sugar on top of the bread and broil on high for 3 minutes, until the sugar has melted and browned, or carefully use a kitchen torch to brûlée the sugar.
- Top with whipped cream and strawberries and serve.
- Enjoy!
Nutrition Facts : Calories 857 calories, Carbohydrate 42 grams, Fat 80 grams, Fiber 1 gram, Protein 15 grams, Sugar 33 grams
CREAM CHEESE-STUFFED FRENCH TOAST
My husband clipped this one out of the newspaper(not sure which one) several years ago and made it for me on Mother's Day! What a delicious surprise!
Provided by lorirn0000
Categories Brunch
Time 15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- The night before, slice the baguette into 1 to 1 1/2-inch thick slices; you should get at least 12. Make a small slit on the bottom side of each slice to make a deep pocket for stuffing. you can do this when ready to cook, but it's best to let the bread sit out overnight.
- Just before cooking, in a small bowl, mix the cream cheese, nuts, dried fruit if using, vanilla extract and maple syrup. Evenly divide the cream cheese mixture, using a spoon to stuff it in each pocket.
- In a large bowl, whisk the eggs, milk, half-and-half, salt, cinnamon and nutmeg.
- When ready to cook, warm the oil and butter on a griddle or large skillet over medium-high heat.
- Dip the stuffed baguette slices in the egg mixture for a few seconds so it coats evenly. Don't let them soak too long or they will become mushy. Transfer to the griddle and cook on each side until browned.
- Remove from the griddle and place on a serving plate. Garnish with a dusting of confectioners' sugar and sliced berries. Serve with your favorite syrup.
Nutrition Facts : Calories 601.9, Fat 22.5, SaturatedFat 9, Cholesterol 174.2, Sodium 999, Carbohydrate 77, Fiber 4.3, Sugar 7, Protein 21.6
STRAWBERRIES & CREAM FRENCH TOAST
This is an amazing french toast recipe - can be adapted with any other fruit - blueberry, apricot, etc.
Provided by adams.wifey
Categories Breakfast
Time 13m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Slice the bread diagonally into 1/2 inch slices.
- Use the bread, cream cheese and fruit spread to make cheese and fruit "sandwiches"; set aside.
- Whisk eggs, milk and vanilla in a flat, shallow dish.
- Melt butter in a large skillet over medium-high heat.
- Dip each "sandwich" into the egg mixture and place in the skillet. Cook until browned on each side.
Nutrition Facts : Calories 543.4, Fat 28.1, SaturatedFat 14.8, Cholesterol 266.2, Sodium 832.2, Carbohydrate 52.9, Fiber 2.7, Sugar 1.4, Protein 18
STRAWBERRY FRENCH TOAST
Make and share this Strawberry French Toast recipe from Food.com.
Provided by my3beachbabes
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and milk in shallow dish. Spread 1 side of each slice of bread with cream cheese. Put strawberries on each of 3 slices of bread. Sandwich with remaining 3 slices of bread.
- Dip each sandwich in egg mixture, turning to coat each side. Melt butter in a large skillet over medium heat. Add sandwiches and cook until golden brown on each side.
- Serve 1 1/2 sandwiches per person. Dust with powdered sugar and serve with maple syrup,.
CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES
This cream cheese-stuffed French toast is great to prepare the night before and just pop in the oven in the morning. No complaints about this one yet. Great for overnight guests.
Provided by KOSMOND214
Categories Breakfast and Brunch French Toast Recipes
Time 9h30m
Yield 10
Number Of Ingredients 14
Steps:
- Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.
- Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.
- Cut French bread into ten 1-inch thick slices and place on top.
- Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 69.5 g, Cholesterol 176.3 mg, Fat 20.9 g, Fiber 3.8 g, Protein 15.5 g, SaturatedFat 11.1 g, Sodium 609 mg, Sugar 29.6 g
CREAM CHEESE STUFFED FRENCH TOAST W/STRAWBERRIES AND WHIP CREAM
We love Ihops stuffed french toast so much we decided to try to come up with one ourselves. This is really delicious.
Provided by BoJangles
Categories Breakfast
Time 35m
Yield 7 sandwhiches
Number Of Ingredients 11
Steps:
- Mix cream cheese filling ingredients in bowl using enough powdered sugar to make a spreading consistency, and set aside.
- Spread out the slices of the cinnamon bread and spread a little cream cheese filling on each and put two together to make a "sandwich".
- In another bowl mix the 3 eggs, 1 tbsp sugar, 1 tsp vanilla well with a whisk and dip the sandwiches in this mixture and then fry them in a little melted butter until browned on each side.
- We use the large electric griddle for this.
- Top the fried sandwiches with a little powdered sugar dusting and then strawberry sauce and whip cream and serve.
HAM AND CHEESE FRENCH TOAST
Wonderful ham and cheese french toast sandwiches for a savory breakfast treat! Can be served with warmed Maple syrup, if desired. Found on another website.
Provided by Marie
Categories Breakfast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat together eggs, cream and salt in pie plate.
- Spread tops of the slices of bread evenly with the butter, then the mustard.
- Top four slices of the bread with the cheese and ham.
- Place other four slices on top and dip into the egg mixture.
- Place sandwiches in preheated skillet with butter added and cook each side until golden brown.
- If cooked in batches, keep warm in oven until all sandwiches are done.
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