RASPBERRY CHEESECAKE STUFFED FRENCH TOAST
I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!
Provided by LADYHEN76
Categories Breakfast and Brunch French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
- Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 96.8 g, Cholesterol 131.6 mg, Fat 18.9 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 661.1 mg, Sugar 52.8 g
CHOCOLATE CHEESECAKE-STUFFED FRENCH TOAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the French toast: Preheat the oven to 350 degrees F.
- Make an incision in the center of the Pullman loaf, as if you were slicing the loaf in half but taking care not to cut through the ends or the back side of the loaf. Stick your hand inside the incision and press lightly on the bread to make a pocket for stuffing.
- In a small bowl, mix together the cream cheese and chocolate-hazelnut spread with a rubber spatula until smooth. Spoon the mixture into a resealable plastic bag; snip off a corner from the bag. Pipe the mixture into the pocket and close the seam slightly around it.
- In a medium bowl, whisk together the eggs, milk, vanilla and salt. Soak the stuffed loaf in the egg mixture, rotating it, until all the custard is absorbed, about 12 minutes.
- Melt the butter over medium heat in a large oven-safe nonstick skillet. Gently remove the French toast from the custard pan and place in the hot skillet; cook until golden brown on all sides except the side with the pocket, 2 to 3 minutes per side. Transfer the skillet to oven and bake until firm and an inserted metal skewer comes out dry, about 15 minutes.
- For the raspberry compote: Meanwhile, place the raspberries, granulated sugar and orange juice in a small bowl. Partially mash the fruit with the back of a fork. Set aside to macerate.
- Remove the French toast from the oven and let rest for 10 minutes before cutting into slices. Serve drizzled with raspberry compote and dusted with powdered sugar.
RASPBERRY-STUFFED FRENCH TOAST
Steps:
- Warm 6 serving plates in the oven at 200 degrees.
- Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
- Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.
APRICOT-STUFFED FRENCH TOAST
Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.
Provided by Martha Stewart
Categories Bread Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
- In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
- Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup and bacon.
RASPBERRY-STUFFED FRENCH TOAST
This is a rich and decadent breakfast dish. I like to make this on 'holiday mornings', such as Easter. I've used strawberries in place of the raspberries at times.
Provided by Hey Jude
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
- Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
- Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
- Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
- Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
- Turn the'sandwich' over and brown on the other side, about 3 minutes more.
- Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.
STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST
A lady that waitressed in a diner I worked at years ago gave me this recipe. Its much better than IHops.
Provided by Chef Dugg
Categories Breakfast
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ricotta cheese,sugar,and vanilla.
- Mix well and spread 2 tablespoons of mixture on 8 slices of texas toast.
- Cover with remaining slice of bread.
- In a bowl mix eggs and milk and soak sandwiches for 30 seconds per side.
- Cook on a hot greased griddle for 5 minutes on each side or until golden .
- Top with strawberries and sprinkle powdered sugar or syrup.
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- Preheat a nonstick griddle over medium heat or an electric griddle to 325 degrees. In a mixing bowl, using a fork, combine Neufchatel Cheese and raspberry jam, stir until well combine and nearly smooth (it's ok if theres a few small lumps), set aside.
- In a blender combine buttermilk, milk, eggs, flour, baking powder, cinnamon, nutmeg, salt and vanilla. Blend on low speed for 10 seconds. Pour mixture into a shallow bowl, set aside. Pour crushed graham crackers or corn flakes into a seperate shallow bowl, set aside.
- Make a slit down the center of each slice of bread cutting about 3/4 of the way down (basically your making a butterfly, the bread should be slit down the middle but still connected). Spread 1 1/2 Tbsp of the raspberry mixture on one side of the inside of each slice of bread where slit was made, then very gently press bread together.
- Butter preheated griddle and dip one side of filled bread into milk/egg mixture (giving it a few seconds to soak up mixture and being carefull not to immerse the center filled with raspberry mixture) then flip and dip opposite side several seconds. Allow a bit of the excess to drip off then dip and coat both sides in crushed graham crackers. Place coated slice on preheated buttered griddle and cook until golden brown (about 2-3 minutes) then lift french toast with a spatula, butter griddle again and flip french toast. Cook opposite side until golden. Repeat process with remaining slices of bread. Serve cooked french toast immediately along with vanilla cream syrup and optional sweetened whipped cream.
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- In a small bowl combine cream cheese, raspberries, 2 tablespoons sugar, and 1 teaspoon vanilla. Divide among 4 pieces of bread. Top each with remaining slices of bread.
- Preheat a large skillet with a small amount of butter over medium-low heat. Dip stuffed french toast into egg mixture briefly soaking each side. Place in skillet and cook for 5 minutes on each side or until lightly browned. Serve immediately.
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