Strawberriescreamfrenchtoast Recipes

Steps:

• Generously grease a 9x13-inch baking dish.
• Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
• Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
• Remove baking dish from refrigerator 45 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
• Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over 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!)

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.

Steps:

• Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven.
• In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm.
• In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.
• In a large nonstick griddle or skillet over medium heat, melt a large pat of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture. Turn bread over and be sure to not let the bread get too soggy.
• Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil. These will keep warm in the oven while the remaining slices are prepared.
• Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form. Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

Steps:

• In a 10x6 inch baking dish, beat eggs, egg white, sugar, vanilla and cinnamon with a fork until blended. Beat in milk until combined. Thinly slice whole berries.
• Spread 4 slices of bread with flavored cream cheese and arrange sliced berries on top. Cover with remaining bread slices, pressing down lightly to adhere.
• Place maple syrup in microwave safe liquid measuring cup. Microwave on high for 1 minutes or until warmed, set aside.
• One at a time, dip sandwiches in egg mixture, turning to coat both sides. Heat large nonstick skillet or griddle over medium high heat. Add half the butter and swirl in pan to coat. Add 2 dipped sandwiches and cook 2 to 3 minutes per side. Repeat.
• Serve hot, topping with berries and warm syrup.

Steps:

• Preheat oven to 350°F (180°C).
• Slice bread into bite-sized pieces.
• In a bowl, whisk the eggs, milk, vanilla, cinnamon, and nutmeg until fully combined.
• In a separate bowl, mix the cream cheese and powdered sugar until smooth.
• Whisk the egg mixture into the cream cheese mixture, and add the strawberries.
• Spread the bread evenly along the bottom of a greased 9x13 inch (23x33 cm) glass baking dish then pour the mixture over the bread.
• Bake 45 minutes or until bread is getting slightly crunchy and golden brown on top and edges. Top with whipped cream if desired.
• Enjoy!

Steps:

• Toss strawberries and bananas in bowl. Spoon evenly into 6 dessert dishes.
• Mix sour cream and sugar until well blended. Spoon evenly over fruit mixture. Serve immediately.