Lorilyns Deep Fried Stuffed French Toast Recipes

Steps:

• Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour; whisk until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.

Steps:

• In stand up mixer or in small bowl, combine cream cheese, almond extract and powdered sugar until fluffy.
• Fit a cake decorating bag with a large tip (star or round) and fill with cream cheese mixture. Set aside.
• Using a serrated bread knife, slice each piece of Texas Toast into half on the diagonal.
• Along the newly cut diagonal edge, use the tip of the knife to gently make a one inch slice into the center of the bread, making sure the slice runs parallel to the top and bottom of the bread.
• Insert the decorator tip into the opening & squeeze out about a teaspoon or so of filling. With a thumb & finger, gently pinch the opening to close it back up & cover the filling. (This could also be done with a ziplock baggie with a corner cut off, although not quite as easily.).
• In mixer or another medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
• Beat in milk and eggs until batter is smooth. Pour into deep wide bowl or into a pie plate, for dipping.
• Pre-heat deep fryer or griddle (about 350°) and when ready dip filled slices of bread into batter, turn once and place into fryer basket. (Mine will hold two slices at a time.)
• Fry 2 minutes or until lightly browned & crispy looking then turn each slice over with a pair of tongs and fry the other side for 2 minutes or until done.
• Remove with tongs to paper towel lined plate to drain. Sprinkle with powdered sugar, if desired.
• Repeat with the rest of the slices.
• Serve immediately (careful - filling is hot) with your choice of syrups, jams or jellies.

Steps:

• In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined. Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper. Transfer the mixture to a pastry bag fitted with a large tip.
• Make an incision (pocket) on the crust side of the 4 pieces of bread about 3/4 of the way through. The incision will allow you to stuff the pocket. Leave the slices with the incision, covered, at room temperature before stuffing. Gently stuff the room temperature slices with the filling. Refrigerate the stuffed slices with the pocket opening facing up for 20 to 30 minutes.
• Preheat oven to 375 degrees F.
• Egg batter:
• Add all the ingredients to a medium shallow bowl and mix well.
• French Toast:
• Add the corn cereal and almonds to a sheet pan and crush together. Dip the bread slices in the egg batter and then into the cereal mixture.
• Put a large skillet on medium-high heat and add 3 to 4 tablespoons butter. When the butter has melted add the stuffed bread slices and brown on 1 side, then flip and put the skillet in oven for 8 minutes. Remove the skillet from the oven and transfer the toast to a serving platter. Drizzle with guava marmalade and a dusting of powdered sugar before serving.

Steps:

• Batter:
• Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
• Filling:
• Fold all ingredients together in a bowl until well incorporated but not completely smooth.
• Syrup:
• Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
• French Toast:
• Preheat oven to 350 degrees F.
• Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
• Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

Steps:

• Preheat oven to 350˚F (180˚C).
• For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.
• For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.
• Dip slices of brioche in egg mixture.
• Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.
• Cover the slices with cheesecake filling and spread evenly.
• Layer another row of brioche slices and top with slices of strawberry and banana.
• Layer one last row of brioche slices using small pieces of the bread to fill in the holes.
• Bake for 30 minutes covered, then 10 minutes uncovered.
• Let cool to room temperature.
• Invert the loaf onto a parchment paper-lined baking tray.
• Brush top of loaf with butter and sprinkle sugar over top.
• Broil on high for 5 minutes or until sugar starts to carmelize.
• Garnish with more strawberries, banana, and powdered sugar. Slice and serve.
• Enjoy!

Steps:

• For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside. , In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich. , In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side. , Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.

Steps:

• Spray a 13x9 baking dish with non-stick cooking spray.
• Sprinkle bread cubes over bottom of dish.
• Sprinkle berries over bread cubes.
• Sprinkle cream cheese over berries.
• In large bowl, whisk together the eggs, milk, half & half, almond extract, nutmeg & cinnamon.
• Arrange French bread slices over the surface of the berries & cream cheese, creating a flat surface of bread rounds & getting in as many as possible without them popping up. Pour egg & milk mixture over French bread slices.
• Mix melted butter, brown sugar, corn syrup & pecans and spread over french bread slices. Cover tightly & refrigerate overnight.
• Remove from refrigerator & let stand 20-30 minutes before baking. Preheat oven to 350°. Bake uncovered 50-60 minutes. Let sit 10 minutes before slicing.
• For Syrup (can be made fresh or in advance, refrigerated, and reheated for serving):.
• In a saucepan, combine sugar and cornstarch; add water.
• Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
• Stir in strawberries and reduce heat. Simmer for 8-10 minutes or until thickened. Stir in butter and serve over french toast.