STRAWBERRY CREAM CHEESE FRENCH TOAST
French toast casserole is served with a drizzle of warm homemade strawberry sauce.
Provided by Tamala Henry
Categories Breakfast and Brunch Eggs
Time 9h45m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 42.2 g, Cholesterol 244.5 mg, Fat 24.5 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 13.4 g, Sodium 376 mg, Sugar 25.2 g
OVERNIGHT FRENCH TOAST CREAM CHEESE CASSEROLE
Very easy! It just takes minutes to make the night before and then just bake it in the morning. I usually make a small 8" x 8" casserole, using half the ingredients, except a little more bread (5 slices) and a little less cream cheese (6-7 oz.). NOTE: optional nuts have been added.
Provided by Recipe Reader
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Layer half of the bread cubes in a greased 9 X 13 casserole dish.
- Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.
- Combine egges, milk, and syrup. Pour over the casserole.
- Cover and refrigerate overnight.
- In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.
- Bake 30 to 45 minutes in a 350 oven.
- Serve with more maple syrup, if desired.
CREAMY STRAWBERRY FRENCH TOAST BAKE
I love this recipe because on Sunday mornings I like to take it easy, but I still want my family to have a nice breakfast. This allows me to sleep in and feel like I'm a great mom at the same time. Win!-Alynn Hansen, Mona, Utah
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Toss 2 cups strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-in. baking dish. Spoon cream cheese mixture over bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining strawberries.
Nutrition Facts : Calories 431 calories, Fat 21g fat (10g saturated fat), Cholesterol 160mg cholesterol, Sodium 382mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 5g fiber), Protein 13g protein.
STRAWBERRY FRENCH TOAST
Fresh berries and cream cheese create the creamy middle in these French toast sandwiches. Because you prepare this breakfast bake the night before, it's perfect for overnight guests. I like to serve it with bacon and fresh fruit. -Karen Sharp, Harvard, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. , Place sandwiches in an ungreased 13x9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight. , With a slotted spatula, transfer sandwiches to a greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown. , Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.
Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 230mg cholesterol, Sodium 373mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 3g fiber), Protein 12g protein.
STRAWBERRY CREAM CHEESE FRENCH TOAST BAKE RECIPE
Your family will love this Strawberry Cream Cheese French Toast Bake! The homemade strawberry syrup makes it even better!
Provided by Elyse Ellis
Categories Breakfast
Time 1h20m
Number Of Ingredients 11
Steps:
- Spray a 9x13-inch baking dish with nonstick cooking spray. Spread half the bread cubes in the prepared baking dish. Top with cream cheese cubes and strawberries. Layer remaining bread cubes over the strawberry layer.
- In a blender, mix together half-and-half and eggs until fully incorporated. Add maple syrup and blend until smooth. Pour mixture over bread mixture.
- Cover the baking dish with foil and refrigerate for 8 hours or overnight.
- Remove baking dish 30 minutes before baking. Preheat oven to 350 degrees F and bake the covered casserole for 30 minutes. Remove foil and continue baking for an additional 30 minutes.
- To make the syrup, whisk together sugar, water and cornstarch in a small saucepan. Cook over medium heat until mixture has thickened, about 5 minutes. Mix strawberries into the sugar mixture and cook over medium heat until strawberries are softened, about 10 minutes. Add butter and stir until butter is melted.
Nutrition Facts : Calories 342 kcal, Carbohydrate 43 g, Protein 11 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 214 mg, Sodium 310 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
FRENCH TOAST FILLED WITH STRAWBERRY CREAM CHEESE
Steps:
- In a small mixing bowl, combine the cream cheese, strawberry preserves, and orange zest until smooth. Set aside.
- In a bowl, whisk together the eggs, milk, vanilla extract, and orange liqueur. Pour into a shallow bowl, such as a pie plate. Set aside.
- With a pairing knife, slice a pocket into the side of the bread. Do not cut all of the way through the bread. Fill bread slices with a heaping spoonful of cream cheese mixture.
- In a skillet over medium heat, melt the butter. Dip the filled bread in the egg mixture and place in the skillet to brown on both sides, about 1 to 2 minutes per side. Repeat with remaining slices.
- Serve hot with additional Strawberry Cream Cheese on the side.
- Add all ingredients to a blender and pulse to combine.
STRAWBERRIES AND CREAM STUFFED 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!)
CREAM CHEESE FRENCH TOAST BAKE WITH STRAWBERRY TOPPING
You'll flip for this luscious French toast recipe, but your bread won't: slices bake together in one time-saving batch.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h
Yield 6
Number Of Ingredients 12
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan.
- In medium bowl, beat eggs. Add milk, 1/4 cup sugar, the salt and cinnamon; beat well. Pour over sandwiches in baking dish. Let stand at room temperature 5 minutes. Turn sandwiches over. Cover; refrigerate about 8 hours or overnight.
- Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto. Cover; refrigerate about 8 hours or overnight.
- Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
- Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.
Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 190 mg, Fat 3, Fiber 4 g, Protein 16 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 27 g, TransFat 1 g
BAKED STRAWBERRY FRENCH TOAST
Fresh strawberries and cream bring rich flavor to this easy oven strawberry French toast recipe. Perfect make-ahead recipe for breakfast or brunch! Serve with extra berries, whipped cream, and strawberry syrup.
Provided by Must Love Home
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
- Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
- Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
- Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
- Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 51.8 g, Cholesterol 211.3 mg, Fat 14.8 g, Fiber 3.1 g, Protein 16.3 g, SaturatedFat 6.5 g, Sodium 628 mg, Sugar 9 g
STRAWBERRY AND CREAM CHEESE STUFFED FRENCH TOAST
This comes from my Parish House Inn Breakfast cookbook. Strawberry sauce to serve with is listed seperately
Provided by ShortieNJ
Categories Breakfast
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- spread cream cheese on 6 slices of bread and jam on other 6 slices, put together like a sandwich (can wrap and continue the next morning, if desired).
- mix eggs, milk, vanilla, and sugar.
- dip sandwiches in egg mixture, grill on both sides.
- cut diagonally, spoon sauce over wedges to serve.
Nutrition Facts : Calories 372.9, Fat 18.7, SaturatedFat 9.5, Cholesterol 251.2, Sodium 526.5, Carbohydrate 36, Fiber 1.3, Sugar 8, Protein 14.3
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- Leave bread out overnight to stale up, or cook in a 175 degree oven for about 10-15 minutes, until the bread is hard like croutons.
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- Toss sliced strawberries with 2 tbsp of sugar and set aside. In a medium bowl beat together cream cheese, powdered sugar and 1 tsp of vanilla with an electric mixer until smooth.
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- Spread a layer of cream cheese between two slices of bread, place sandwiched slices in a glass pan sprayed with cooking spray.
- In a large bowl, beat together the eggs, milk, sugar, salt, and cinnamon. Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25 to 30 minutes.
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