STUFFED FRENCH TOAST
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.
CREAM CHEESE-STUFFED FRENCH TOAST
Steps:
- Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
- Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
- Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
- Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
- Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
- Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.
FRENCH TOAST (STUFFED WITH CREAM CHEESE)
Make and share this French Toast (stuffed with Cream Cheese) recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 18m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut each slice of bread in half.
- Beat eggs with milk and pinch of salt.
- In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
- Spread one-fourth of cheese filling evenly over four slices of bread.
- Top with unspread slices of bread to form half-sandwiches.
- Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
- Let excess drip off.
- Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
- Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
- Turn and brown second side over low heat.
- If sandwiches fry too quickly, filling will not be warm.
- Serve immediately, allowing 2 halves to each portion.
- Sprinkle with cinnamon-sugar and top with sour cream and strawberries.
Nutrition Facts : Calories 565.2, Fat 37.2, SaturatedFat 19.7, Cholesterol 280.8, Sodium 649.9, Carbohydrate 39.8, Fiber 2, Sugar 9.7, Protein 18.1
APPLE-STUFFED FRENCH TOAST BAKE
This is baked stuffed french toast casserole a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. -Kay Clark, Lawrenceburg, Kentucky
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.
Nutrition Facts : Calories 854 calories, Fat 46g fat (19g saturated fat), Cholesterol 282mg cholesterol, Sodium 722mg sodium, Carbohydrate 102g carbohydrate (72g sugars, Fiber 5g fiber), Protein 14g protein.
CINNAMON RAISIN STUFFED FRENCH TOAST
This is quick and easy, and sure to please!
Provided by Kat
Categories Breakfast and Brunch French Toast Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.
- In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
- Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 32.7 g, Cholesterol 127.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 11.7 g, SaturatedFat 7.8 g, Sodium 340.8 mg, Sugar 15.9 g
STUFFED FRENCH TOAST II
This is a nice change from ordinary French toast. I make this more than the standard recipe. Although this is my family's favorite version, it is very versatile. You can substitute peanut butter for the cream cheese, use different jams or preserves, different extracts or spices - the options are practically limitless! Serve with maple syrup and sprinkle with powdered sugar.
Provided by ELISAW
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
- In a medium, shallow bowl, beat together the eggs, milk and almond extract.
- Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.
Nutrition Facts : Calories 530.7 calories, Carbohydrate 65.5 g, Cholesterol 272.2 mg, Fat 22.2 g, Fiber 2 g, Protein 16.5 g, SaturatedFat 11.1 g, Sodium 577.1 mg, Sugar 34.7 g
STUFFED FRENCH TOAST CASSEROLE
This is a great Christmas morning recipe, as it is quick and easy to repair. Serve with some fruit, and a side of crispy bacon or sausage links for a great holiday breakfast. Prep time does not include time spent in fridge overnight.
Provided by TwinMommy03
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cut bread slices into cubes.
- Cover bottom of a 9x13 dish with half of the bread.
- Dot bread with cream cheese then cover with remaining bread.
- In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
- Pour egg mixture over bread and cream cheese.
- Cover and refrigerate overnight.
- Bake at 375°F for 45 minutes or until set.
- Serve with warm maple syrup, or without depending on taste.
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!)
STUFFED FRENCH TOAST CASSEROLE
YUMMY! Make the night before and pop in the oven the next morning, what could be easier or more delicious? . Time indicated does not include soaking time!
Provided by Galley Wench
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Place the bread in a single layer on a baking sheet and bake until dry and lighthly browned, about 20 minutes.
- Cool,.
- Spray a 9 x 9 baking dish with non-stick spray.
- Mix crystallized ginger into the apricot preserves.
- Spread the cream cheese on one side of half of the slices of french bread.
- Place the cream cheese topped slices in the baking dish, cream cheese side up.
- Spoon apricot preserves over bread and top each slice with a plain slice of french bread (forming sandwiches).
- Mix together the eggs, milk, cream, sugar, vanilla, nutmeg and cinnamon.
- Pour mixture over the bread slices.
- Place plastic wrap over the top and refrigerate overnight.
- (Note: To keep the bread submerged, place a weighted plate or saucer on top of the plastic wrap).
- Next Morning:.
- Preheat oven to 350 degrees F.
- Mix together the butter, brown sugar, cinnamon and maple syrup until smooth.
- Stir in the walnuts.
- Evenly drop the topping mixture over the casserole.
- Bake for approximately 50-60 minutes or until golden brown and set.
- Cool for 10 minutes before serving.
STUFFED FRENCH TOAST
Steps:
- Blend the ricotta cheese, sugar, orange and lemon zest in a medium mixing bowl. Cover and set aside. Beat eggs and milk in a wide flat bowl. In a large saucepan or griddle, melt margarine on medium heat. Dip each piece of bread into the egg mixture briefly on each side. Place in saucepan and cook until browned on each side. Spoon about 2 tablespoons of the ricotta mixture onto 5 pieces of French toast and spread. Place remaining 5 pieces of toast on top of mixture.
STREUSEL TOPPED FRENCH TOAST CASSEROLE
Make and share this Streusel Topped French Toast Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk together the eggs, milk, cinnamon, salt, vanilla, and sugar; pour half the mixture into a 13 x 9 inch pan sprayed with nonstick cooking spray.
- Cut bread into slices 1 1/2 inches thick and lay in pan, filling completely.
- Pour remaining egg mixture over top; cover and refrigerate overnight.
- Remove from refrigerator and bring to room temperature, about 30 minutes.
- Bake, uncovered, at 450° for 15 minutes.
- Mix topping ingredients together and sprinkle over casserole, bake for 10 minutes more.
Nutrition Facts : Calories 317.9, Fat 17.4, SaturatedFat 8.1, Cholesterol 155.7, Sodium 352.6, Carbohydrate 32.6, Fiber 1.3, Sugar 23.6, Protein 8.1
CREAM CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRIES
We had this dish when we stayed at our favorite bed and breakfast. This cream cheese-stuffed French toast casserole is great for feeding a crowd. All you have to do is prepare it the night before and bake it in the morning.
Provided by csmada
Categories Breakfast and Brunch French Toast Recipes
Time 10h25m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 40.4 g, Cholesterol 168.3 mg, Fat 27.2 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 15.7 g, Sodium 373.3 mg, Sugar 15.4 g
STUFFED AND BAKED FRENCH TOAST
This recipe has become our traditional Christmas morning breakfast.... Assemble this delicious French-toast casserole the night before, and while everyone is opening presents on Christmas morning, pop it into the oven for a special, fuss-free breakfast that's ready in no time at all!
Provided by Boyz 5
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine cheese, pecans, brown sugar, syrup and 1/4 teaspoons cinnamon;reserve.
- Whisk together milk, eggs, 1/4 cup sugar and vanilla.
- Reserve 2 bread slices. Spread one side of each remaining bread slice with cheese mixture; layer at an angle in 13" by 9" well-greased baking dish, cheese-side up, ending with reserved plain bread slices.
- Pour milk mixture evenly over slices.
- Cover dish with plastic wrap; refrigerate overnight.
- Preheat oven to 350°F Remove plastic wrap.
- Combine remaining granulated sugar with cinnamon; sprinkle over slices.
- Bake 20-25 minutes or until golden brown and egg mixture is set.
- Sprinkle with confectioners' sugar just before serving.
Nutrition Facts : Calories 453.1, Fat 21.9, SaturatedFat 9.8, Cholesterol 200.8, Sodium 439.8, Carbohydrate 51.4, Fiber 2, Sugar 20.5, Protein 13.9
SAUSAGE STUFFED FRENCH TOAST
Steps:
- Cook sausage according to package directions; cool slightly., Cut a pocket in one side of each slice of bread. Fill pockets with sausage and cheese., In a shallow bowl, whisk together eggs, milk and sugar. Soak bread in egg mixture, about 1 minute per side. Cook on a greased griddle over medium heat until golden brown on both sides. Serve with syrup.
Nutrition Facts : Calories 276 calories, Fat 15g fat (6g saturated fat), Cholesterol 153mg cholesterol, Sodium 456mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.
BACON-STUFFED FRENCH TOAST CASSEROLE
Very kid-friendly! I made this one morning when I was craving French toast and came up with the idea to put bacon inside it somehow! Yummy! The measurements for the sugars and cinnamon can be adjusted to however one likes! Can top with pecans, confectioners' sugar, or whatever else is desired!
Provided by Crista Aresti
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Preheat oven to 350 degrees F (175 degrees C).
- Scatter about 1/3 of the butter pats onto the bottom of a 9x13-inch baking dish and arrange 6 slices of bread in a single layer, overlapping as necessary, on top of the butter. Top bread slices with bacon slices.
- Sprinkle 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons white sugar, and 1 1/2 teaspoons brown sugar, and nutmeg over bacon slices. Scatter 1/3 of the butter pats over bacon and top with remaining bread slices.
- Whisk milk, eggs, remaining cinnamon, remaining white sugar, remaining brown sugar, and vanilla extract together in a bowl. Pour over bread mixture into baking dish. Scatter remaining butter pats over the top.
- Bake in the preheated oven until golden brown and set, 35 to 45 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 521 calories, Carbohydrate 35.8 g, Cholesterol 227.9 mg, Fat 32.8 g, Fiber 2.2 g, Protein 20.5 g, SaturatedFat 15.6 g, Sodium 1107.4 mg, Sugar 10.8 g
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- The night before, grease a large casserole dish. Check that you can lay out 6 slices of bread evenly across the bottom of your casserole dish. If they do not fit, trim the bread as needed so you can fit the stuffed french toast sandwiches evenly. I use this 13-inch x 10-inch casserole dish.
- Spread on a thick layer of the cream cheese mixture on a slice of bread and close it with a second slice to make a sandwich. Place it in the casserole dish. Repeat with the remaining slices. You will want to divide up all of the cream cheese mixture evenly.
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