Monte Cristo Stuffed French Toast With Strawberry Syrup Recipes

Steps:

• Top 6 slices of the bread evenly with ham and cheese, folding to fit. Top with remaining bread slices.
• In small bowl, beat eggs, milk and granulated sugar with fork or wire whisk until well mixed; pour into shallow bowl.
• In 12-inch nonstick skillet, heat butter over medium-low heat. Dip each side of each sandwich in egg mixture, allowing time for bread to soak up mixture. Add sandwiches to skillet. Cover; cook 2 to 3 minutes on each side or until golden brown. Sprinkle with powdered sugar. Serve with syrup.

Steps:

• Preheat a griddle and deep fryer to 350 degrees F.
• Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup.
• Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined.
• Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.

Steps:

• Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
• Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Steps:

• Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches.
• Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner.
• Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.

Steps:

• Whisk together the eggs, yogurt, and vanilla.
• Heat a small amount of butter in a frying pan.
• Dip each piece of bread into the egg mixture and fry on each side for about 2 minutes or until the egg is fully cooked.
• In the meantime, place brown sugar, then syrup into a small frying pan or sauce pan and heat on low heat. Add the strawberries and just cook enough to warm the strawberries.
• Serve the french toast with strawberry syrup on top.

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.

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.

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:

• Heat oven to 425°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix sour cream and 1/4 cup cranberry sauce until well blended. Cover and refrigerate until serving time.
• Spread 4 bread slices with 1 teaspoon mustard each. Spread remaining bread slices with 2 teaspoons cranberry sauce each. Place turkey and cheese on mustard-spread bread slices. Top with remaining bread slices, cranberry sides down. Cut each sandwich into fourths.
• Place crushed cereal in shallow bowl. Beat eggs in another shallow bowl; beat in milk, sugar and salt until blended. Dip each sandwich into egg mixture, then coat with cereal. Place in pan. Drizzle margarine over top slices of sandwiches.
• Bake 12 to 15 minutes or until brown and crisp. Cut each sandwich diagonally in half. Serve warm with sour cream-cranberry sauce.