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.
CROISSANT FRENCH TOAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the blackberry syrup: In a saucepan, combine the blackberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from the heat when it's nice and thick.
- For the croissant French toast: Split the croissants in half through the middle.
- In a bowl, whisk together the half-and-half, sugar, vanilla, cinnamon and eggs. Dunk each croissant half into the mixture so that it's fully coated. Set the pieces aside on a plate.
- Heat a large nonstick skillet over low heat, then melt a small amount of butter in it. Add as many croissant halves as will fit, cut-side down, then increase the heat very slightly (don't go above medium low). Allow the pieces to cook on the first side for 3 to 4 minutes. Move them around in the skillet a bit to make sure they don't burn. When they're deep golden brown on the bottom, flip them to the other side and let them cook for another 2 minutes or so. Remove from the pan and cook the rest of the croissant halves.
- Serve a top and bottom piece together with butter, warm blackberry syrup and maple syrup, strawberries and whipped cream.
STUFFED FRENCH TOAST
Provided by Food Network
Time 8h20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Trim crusts from bread. Arrange half of the bread in a by 9 by 13-inch baking dish coated with cooking spray.
- Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
- Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours overnight.
- Preheat oven to 350 degrees F.
- Let the dish come to room temperature about 30 minutes. Uncover and bake for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.
Nutrition Facts : Calories 340 calorie, Fat 11.3 grams, Cholesterol 26 milligrams, Sodium 447 milligrams, Carbohydrate 43.2 grams, Fiber 1.5 grams, Protein 16.7 grams
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 BY CHEF ANDREA DRUMMER RECIPE BY TASTY
Inspired by bread pudding and crème brûlée, this stuffed French toast recipe features thick slices of brioche bread soaked in an egg custard, baked to golden brown perfection, and topped with torched turbinado sugar for a satisfying crunch. Made by Chef Andrea Drummer of the Original Cannabis Cafe (@OGCannabisCafe)
Provided by Tikeyah Whittle
Categories Breakfast
Time 4h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
- In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
- Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
- Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
- Preheat the oven to 350°F (180°C).
- Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
- While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
- Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
- Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
- Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
- Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
- Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
- Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
- Enjoy!
CROISSANT FRENCH TOAST
More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, Patrick. He even asks for the "ice cream sauce" on pancakes! -June Dickenson Philippi, West Virginia
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°., Remove from the heat. Gently stir in ice cream and vanilla until ice cream is melted. Place plastic wrap over the surface of the sauce; cool., For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside., In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces.
Nutrition Facts : Calories 1037 calories, Fat 73g fat (43g saturated fat), Cholesterol 528mg cholesterol, Sodium 433mg sodium, Carbohydrate 79g carbohydrate (52g sugars, Fiber 6g fiber), Protein 18g protein.
STUFFED CROISSANT FRENCH TOAST
Make and share this Stuffed Croissant French Toast recipe from Food.com.
Provided by Danny Beason
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow bowl wide enough to immerse croissant, whisk eggs until light yellow.
- Add milk, half& half, vanilla and seasonings and mix together.
- Slice croissant and spread cream cheese on bottom half.
- Lay sliced fruit on top of cream cheese and cover with top croissant half.
- Dip in egg mixture and fry in butter till brown.
- Flip over and brown other side.
Nutrition Facts : Calories 322.6, Fat 18.3, SaturatedFat 9.8, Cholesterol 157.1, Sodium 487.4, Carbohydrate 29.2, Fiber 1.5, Sugar 6.7, Protein 9.8
HOT BROWN-STUFFED FRENCH TOAST
This savory spin on baked French toast has all the components of a Kentucky hot brown--tender turkey, juicy tomato, thick slices of white bread, meaty bacon and a generous drizzle of mornay sauce that's broiled until golden. The savory custard base not only keeps the bread moist (no one likes a dry sandwich), but also adds another layer of flavor. We used a combination of grated pecorino and shredded sharp Cheddar for the mornay sauce; the pecorino is a classic addition to the hot brown, while the Cheddar adds creaminess and browning. Top with more pecorino, fresh parsley and a pinch of paprika, and you'll have hot browns for a crowd!
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F; lightly spray a 9-by-13-inch metal baking pan with nonstick cooking spray.
- Whisk together the half-and-half, eggs, 2 tablespoons of the pecorino, 1/4 teaspoon of the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until smooth and combined. Lay 7 slices of bread on a cutting board. Sprinkle 1 heaping tablespoon shredded Cheddar on top of each slice. Top each with 2 slices of tomato, then 2 slices of turkey, folding the turkey as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches.
- Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Remove the baking pan and switch the oven to broil.
- Meanwhile, add the bacon to a large nonstick skillet and set over medium heat. Cook, stirring occasionally, until light golden and almost completely rendered, 8 to 12 minutes (it will cook the rest of the way and crisp up under the broiler). Remove with a slotted spoon to a paper towel-lined plate to drain.
- Next, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until bubbling and no longer raw, 1 to 2 minutes. While continually whisking, slowly pour in the milk. Cook, whisking continuously, until thickened, about 2 minutes. Add the remaining Cheddar (about 1 cup), 2 tablespoons pecorino, 1/8 teaspoon nutmeg, 3/4 teaspoon salt and several grinds of pepper and whisk until combined. Remove from the heat and cover to keep warm.
- When the French toast is baked, pour the cheese sauce over it, making sure the bread is evenly coated, then sprinkle with the chopped bacon. Broil until bubbling at the edges and light golden brown, 3 to 4 minutes. Sprinkle with the parsley, paprika and another couple pinches of pecorino.
CROISSANT FRENCH TOAST
Steps:
- In a medium sized bowl, mix eggs, milk, cinnamon and vanilla. Wisk until well combined.
- With large teflon pan over medium heat, add one ounce of clarified butter. Then take one croissant at a time and dredge in egg mixture and grill cutside down first for approximately 3 minutes. Then carefully flip with a spatula. Do not press the croissant. After all croissants are cooked carefully shingle each croissant on a serving plate. Cover with a handful of fresh berries.
STUFFED CROISSANT FRENCH TOAST
Make and share this Stuffed Croissant French Toast recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 54m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the eggs, milk, and vanilla; pour into a 13 x 9 inch pan.
- Slice each croissant almost completely through horizontally.
- With a hand mixer, mix together the cream cheese and powdered sugar.
- Spread a layer of cream cheese mixture on the inside surface of each croissant.
- Place strawberry slices over cream cheese mixture and press lightly to secure.
- Close the croissants and place in the 13 x 9 inch pan; soak each side 2-3 minutes.
- Melt a little butter in a small frying pan; place croissant in pan; cover and cook 1 minute on each side, or until lightly browned.
- Serve immediately sprinkled with powdered sugar.
Nutrition Facts : Calories 684.7, Fat 40.2, SaturatedFat 22.1, Cholesterol 185.7, Sodium 561.5, Carbohydrate 65.5, Fiber 4.2, Sugar 22.1, Protein 15.4
STUFFED FRENCH TOAST
Make and share this Stuffed French Toast recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Spread 8 of the bread slices with cream cheese and the other 8 with preserves.
- Put them together (with the fillings inside).
- Beat the eggs with the cinnamon, salt, sugar and cream and vanilla.
- Dip each "sandwich" in the batter to coat lightly.
- Then, dip in the crushed cornflakes to coat.
- Melt the butter in a skillet or griddle over medium heat and fry the sandwiches until they are golden brown on both sides.
- Add more butter as needed.
- Remove the finished toast to a platter in a warm oven or chafing dish.
- Sprinkle with confectioners' sugar, if desired, and serve with more butter and warm maple syrup or fruit sauce.
FRENCH TOAST CROISSANT CASSEROLE
A delicious breakfast casserole that's easy to make a serves a crowd. I buy very flaky fresh authentic croissants from the bakery to make this dish. You could substitute brioche also for the croissants. You can also top with fresh strawberries macerated in sugar.
Provided by GreyhoundX3
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Butter casserole dish.
- Cube 10 fresh croissants in large pieces.
- Whisk eggs, milk, vanilla, brown sugar, spices, orange peel, salt.
- Pour egg mixture over croissants, cover and refrigerate overnight.
- Next day, preheat oven 350°F.
- Toast pecans in dry pan until lightly browned and toasted.
- Sprinkle nuts over cold casserole.
- Dot with diced butter.
- Bake uncovered 350F 30-35 minutes.
- Allow to sit for 5 minutes then drizzle with warm maple syrup.
- To make warm maple syrup boil a pan of water.
- Take boiling water off heat and place maple syrup bottle in hot water for 15 minutes.
- Serve with maple syrup or powdered sugar or fresh strawberries macerated in sugar.
Nutrition Facts : Calories 703.8, Fat 41.7, SaturatedFat 19.1, Cholesterol 368.8, Sodium 969, Carbohydrate 65.3, Fiber 4, Sugar 29.4, Protein 17.8
CROISSANT FRENCH TOAST
_**Editor's note:** The recipe and introductory text below are from_ The Practical Guide to the New American Kitchen _by Charlie Palmer._
Provided by Charlie Palmer
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Halve the croissants as if you were making sandwiches.
- Whisk together the eggs, cream, whiskey, and cinnamon, and pour the mixture into a large shallow pan. Immerse the croissant halves in the liquid and let them soak for a few minutes, then flip them over and soak them for another minute.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Cook the croissants, a few at a time, until golden on both sides, adding more butter as necessary. As they're cooked, put the croissants in a shallow pan loosely tented with aluminum foil to keep them warm.
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.
STUFFED FRENCH TOAST (COOK'S ILLUSTRATED)
I haven't tried it yet, but I trust these folks completely. It's from The America's Test Kitchen Cookbook. They said NOT to use lowfat or skim milk. I guess it's the least we can do for their not asking for half-and-half for dipping. Obviously, it's good served with maple syrup, but they also suggest serving with just a pat of butter and a sprinkle of confectioner's sugar. (Yeah....pass that syrup.) This recipe differs from other recipes in that it has a pure cream cheese filling with no fruits or chocolate added in. Might be best for picky eaters.
Provided by Debbie R.
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
CROISSANT BAKED FRENCH TOAST
My best friend and son's godfather introduced me to this recipe. It is a perfect holiday or Sunday brunch menu addition. It is easy to make and has a rich taste, so you can't help but feel a little fancy while eating it. We recently enjoyed this at a special family occasion, and now it is a favorite. I like to bake it, but it can also be made in a stovetop skillet. -Amanda Wilson, Milwaukee, Wisconsin
Provided by Taste of Home
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Using cooking spray, grease a 13x9-in. baking dish and set aside. , Slice croissants in half lengthwise. , In a large mixing bowl, whisk together eggs, cream, vanilla paste, cinnamon, orange zest and maple syrup. Submerge croissant halves in liquid until completely soaked. Arrange croissants in baking dish, overlapping slightly if necessary. Bake 25-30 minutes.
Nutrition Facts :
CROISSANT FRENCH TOAST
Provided by Michael Stein
Categories Milk/Cream Egg Breakfast Brunch Christmas Vegetarian Kid-Friendly Mother's Day Cinnamon Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk eggs, half-and-half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.
- Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, about 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup and fruit compote, if desired.
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