Stuffed French Toast Cooks Illustrated Recipes

Steps:

• Microwave the cream cheese (in a large bowl) on high just until softened, 5 to 10 seconds. Check it. You'd be surprised how microwave ovens vary.
• Stir in 2 tablespoons of the sugar and all of the cinnamon and nutmeg. Stir till smooth. Wrap tightly and chill for about 20 minutes.
• Meanwhile, adjust oven rack to the middle position. Heat oven to 200 degrees. Arrange the bread on a rack set over a rimmed baking sleet. Bake it until slightly dry, about 15 minutes. (I would say "or stale bread", but if you're familiar with their exhaustive testing approach, it's best to just trust them and do this step.).
• Spread the cream cheese evenly over 4 pieces of bread. Leave a 1/2-inch at the edges. ( If you do not leave the border clear, it will just come out while cooking and be wasted.) Lightly press the rest of the slices over the top to make 4 sturdy sandwiches.
• Melt 2 tablespoons butter. Whisk it with the milk, egg, vanilla, salt and the remaining 2 T. of sugar. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
• Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more T. of the butter in a 12-inch non-stick skillet over medium heat until it begins to brown, swirling to coat the pan.
• Remove the bread from the batter. Let excess batter drip back in the dish. Lay two sandwiches in the hot skillet. Cook until golden brown on both sides, about 2.5 minutes per side. Transfer to a wire rack and keep warm in the oven. Repeat with the other two sandwiches.

Steps:

• Cube bread and layer half in a 12-x-8.5 inch pan. Cut cream cheese into small pieces and scatter across bread. Cover with remaining bread cubes.
• Mix eggs, half-and-half, maple syrup, and melted butter together well. Pour evenly over bread cubes and press bread cubes down to soak up egg mixture. Cover and refrigerate overnight.
• Bake at 350 degrees for 40 to 50 minutes. Serve with fresh strawberry sauce or maple syrup.
• To make sauce, heat sliced strawberries and strawberry preserves together. Serve over french toast.

Steps:

• FRENCH TOAST:.
• In a small bowl, combine cream cheese and strawberry jam. Stir in sliced strawberries.
• Cut a slit through the side of each slice of bread, without cutting all the way through, to create a pocket. Scoop strawberry filling into the pocket and press gently shut.
• In a shallow bowl, whisk together egg, heavy cream, vanilla extract, brown sugar and cinnamon. Dunk each slice of bread into egg mixture, soaking each side. Shake off any excess liquid. Cook bread slices on a lightly greased nonstick griddle or skillet on medium heat until browned on both sides, about 2 minutes per side. Remove from heat.
• FOR ASSEMBLY:.
• Frame the French toast with the split banana. Sprinkle powdered sugar. Use all other ingredients to top like a sundae.

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.

Steps:

• Blend batter ingredients and set in refrigerator until ready to assemble.
• Spread the mascarpone cheese on the inside of each slice, set 3 slices aside Spread the jam or fresh fruit on 3 slices of bread, leaving approx 1/4 inch space from the edges. Top with the remaining prepared bread slices.
• Dip the prepared slices into the batter, coat both sides.
• In a buttered skillet, lightly saute each side till golden.
• Remove filled toasts to a plate to cool a bit and set, filling will be hot.
• Serve with your favourite syrup.