Deviled Egg Stuffed French Toast Recipes

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.

Steps:

• In a mixing bowl, beat together the cream cheese, cottage cheese, orange rind, egg, sugar, and vanilla.
• In a pie pan, mix together eggs, milk, and vanilla.
• Add 1-2 T of butter to a skillet (cast iron or nonstick) and heat to a medium temperature.
• Spread the cheese filling between two slices of bread and put together like a sandwich. Add slices of strawberries, blueberries, and/or a dollop of desired jam.
• Dip the sandwich in the egg mixture, coating on both sides.
• Place in skillet, cooking until lightly browned on both sides.
• Repeat for each French Toast sandwich.
• Serve hot with powdered sugar OR.
• Flash freeze, then wrap, label, and freeze in ziplock bags.
• Reheat in oven or microwave. Serve with powdered sugar.

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.

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.

Steps:

• In a small bowl mix strawberry preserves and ricotta cheese until smooth (I always add strawberries to taste); set aside.
• In a shallow bowl or pie plate mix: eggs, brown sugar,evaporated milk, and vanilla extract.
• Then, grab two pieces of bread and add ricotta mix between both slices.
• Dip both sides of the sandwich into egg mix and cook each side until golden brown with vegetable oil/butter/margarine in large skillet pan.
• Optional: add powdered sugar and syrup.

Steps:

• In small bowl, mix cream cheese, 1 tablespoon powdered sugar and the orange peel until well blended. Spread 4 slices of the bread evenly with cream cheese mixture.
• Spread 2 teaspoons preserves on each remaining slice of bread. Top each with 1 bread slice spread with cream cheese, making 4 sandwiches.
• In shallow bowl or pie pan, mix egg product, milk and vanilla until well blended.
• Heat 10-inch nonstick skillet or griddle over medium heat or to 375°F. Dip each sandwich into egg mixture, turning to coat both sides. Cook in hot skillet 3 to 4 minutes on each side until golden brown. Sprinkle each sandwich with powdered sugar.

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
• In a medium, shallow bowl, beat together the eggs, milk and almond extract.
• Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork.
• Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.

Steps:

• Place eggs in boiling water.
• Bring back to a boil and boil for 10 minutes.
• Cool in cold water.
• Peel and split them lengthwise, remove yolks and place egg whites on a serving dish.
• Mash yolks with fork until free of lumps.
• Place the other 7 ingredients in blender and blend until smooth.
• Add butter in a pan and cook this mixture until thickened and then cool.
• Mix cooled mixture with mashed yolks stirring until smooth.
• Fill egg whites and garnish with parsley and paprika.
• Chill before serving.

Steps:

• In a shallow bowl, combine the flour, baking powder and salt. Combine eggs and milk; add to dry ingredients and mix well. Dip bread into batter, coating both sides; cook on a greased hot griddle until golden brown on both sides and cooked through. , Meanwhile, for syrup, in a large saucepan, combine the sugar, water and molasses. Bring to a boil; boil for 1 minute. Stir in vanilla and maple flavoring. Serve with French toast.

Steps:

• Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture.
• Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.