BACON-CRUSTED FRUIT-STUFFED FRENCH TOAST
This tastes like a strawberry croissant. It's crunchy, sweet, and a little salty. I never really cared for French toast until I started playing around and invented this. Serve with your favorite syrup.
Provided by Kathryn
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 39m
Yield 2
Number Of Ingredients 14
Steps:
- Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels; dice. Reserve bacon grease.
- Blend cream cheese, 2 tablespoons butter, and sugar in a separate bowl. Fold strawberries and lemon juice into the filling.
- Divide filling between 2 slices of bread, spreading it out to the edges. Cover with remaining 2 slices of bread. Press sandwiches lightly together.
- Mix eggs, coconut milk, vanilla extract, ground nutmeg, and salt in a shallow bowl to make egg wash.
- Melt 1 1/2 teaspoon reserved bacon grease and 1 1/2 teaspoon butter in a nonstick skillet over medium heat. Sprinkle half the diced bacon evenly in the skillet. Dip 1 side of each sandwich in the egg wash. Place on top of the bacon in the skillet; cook until eggs are set and slightly browned, about 2 minutes. Transfer to a plate.
- Melt remaining 1 1/2 teaspoon bacon grease and 1 1/2 teaspoon butter in the skillet. Sprinkle remaining diced bacon in the skillet. Dip the second side of each sandwich in egg wash and return to the skillet; cook until lightly browned, 2 to 3 minutes.
- Cut sandwiches in half and garnish with mint.
Nutrition Facts : Calories 914.5 calories, Carbohydrate 45.1 g, Cholesterol 421.5 mg, Fat 71.5 g, Fiber 2.7 g, Protein 25.9 g, SaturatedFat 42.9 g, Sodium 1392.4 mg, Sugar 17.4 g
FRENCH TOAST STUFFED WITH BACON, ONION TOMATO JAM WITH GRUYERE, AND A FRIED EGG
Steps:
- For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
- Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
- For the French toast: Preheat the oven to 200 degrees F.
- In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
- Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
- Working in batches, soak each "toast" in the egg mixture for about 1 minute; flip and soak the other side.
- While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
- Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
- For the fried eggs and assembly:
- Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
- Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
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.
ULTIMATE BACON-MAPLE FRENCH TOAST
A savory update to baked French toast, this is an easy make-ahead dish that is excellent for brunches and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. -John Whitehead, Greenville, South Carolina
Provided by Taste of Home
Time 1h10m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- Grease a 13x9-in. baking dish; set aside., In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first 8 topping ingredients. Spread over top., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.
Nutrition Facts : Calories 612 calories, Fat 36g fat (18g saturated fat), Cholesterol 250mg cholesterol, Sodium 694mg sodium, Carbohydrate 57g carbohydrate (29g sugars, Fiber 2g fiber), Protein 16g protein.
BACON STUFFED FRENCH TOAST RECIPE - (3.8/5)
Provided by lisapearce
Number Of Ingredients 8
Steps:
- Fry your bacon until nice and crispy. Set aside. Cut the crust off one piece of bread, and lay 4 half pieces of bacon in the center. Top with another crustless piece of bread and using your fingers press round the edge to form the piece of bread together. Repeat. Now add your eggs, milk, cinnamon and vanilla to a bowl and whisk thoroughly. Dunk your stuffed breads into the mix and coat properly. Add your butter to a pan, when melted add your french breads and fry until nice and golden on both sides. Top with icing sugar and maple syrup.
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
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.
FRUIT STUFFED FRENCH TOAST
This delicious, easy to make recipe is an adaptation to an original recipe found in "MOOSEWOOD RESTAURANT COOKS AT HOME" I bake it off to crisp up the outside and heat up the filling. BE CAREFUL NOT TO OVERBAKE!
Provided by David J
Categories Breakfast
Time 20m
Yield 4 toasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees F.
- Cut a pocket in each slice of bread by using a serrated knife to cut to about a half inch of the sides& bottom of each slice.
- Mix together the fruit spread& cheese& fill pockets with a tbsp of the fruit/cheese mixture each.
- Mix the eggs, milk, vanilla, cinnamon& nutmeg together in a bowl or baking pan large enough to hold all the slices in a single layer.
- Soak the slices on one side for a few minutes, repeat once with the other side.
- Heat a large fry pan on med/low heat and add 1 tsp each of the butter& oil.
- Cook the bread two at a time for approx. 5-7 minutes; turn the slices a number of times until both sides are evenly browned.
- Place on baking sheet in oven for 2-3 minutes to finish. DON'T OVERBAKE!
- Meanwhile, repeat steps 5, 6 & 7 with the remaining slices.
- Serve warm& top with pure maple syrup. These are also delicious plain.
CHEDDAR AND BACON STUFFED FRENCH TOAST
Sponsored by Cabot Creamery Co-operative. This is my ultimate sweet and savory breakfast French toast, a cheese lover's dream. It's a great base recipe too if you want to add some sautéed greens to balance out the richness. I like to eat it with maple syrup.
Provided by Jet Tila
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil.
- Place the bacon on the prepared pan, brush on the maple syrup and sprinkle with the brown sugar. Bake until golden brown, 25 to 30 minutes. Drain on paper towels. Let cool until the glaze sets, about 15 minutes.
- Finely dice 4 slices of the glazed bacon and place in a medium bowl. Stir in 1 cup of the cheese and season with salt and pepper.
- Laying the slices of bread on their side, cut a pocket horizontally into the center of each with a paring knife, making sure not to cut all the way through. Stuff each piece of bread with 3 to 4 tablespoons of the bacon and cheese mixture.
- Whisk together the eggs and half-and-half in a large baking dish. Stir in about 1/2 cup of the remaining cheese. Add the stuffed bread and let soak for about 1 minute. Turn over to coat. Let them sit in the custard until they are soaked, but not falling-apart soggy, about 2 minutes.
- Preheat a large or 11-inch nonstick skillet over medium heat for 1 to 2 minutes. Add 3 tablespoons of the butter; it should melt pretty quickly and turn a pale brown. Lift each stuffed bread out of the custard, letting it drip for about a second, then gently place it into the skillet. Cook, in batches if needed, until golden brown on all sides, 3 to 5 minutes per side. Reduce the heat to medium low if the toast is browning too quickly. You'll know they're done when each toast is firm and bounces back when you touch it, which means the custard is cooked through.
- To create cheese crusts, remove the toasts to a plate and sprinkle a thin even layer of the remaining cheese into the bare skillet (see Cook's Note). Return the toasts to the skillet and cook over medium heat until the cheese melts, crusts and hardens, about 2 minutes. You're just crusting one side of the toast, so remove the toast from the skillet, cheese-crust-side up. Serve with the remaining 8 slices of glazed bacon and 3 tablespoons of softened butter. Add maple syrup if you love sweet and savory like I do.
BACON & CREAM CHEESE-STUFFED FRENCH TOAST RECIPE
Explore this Bacon & Cream Cheese-Stuffed French Toast Recipe. This Bacon & Cream Cheese-Stuffed French Toast Recipe is a great mix of sweet and savory.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through.
- Fill pockets with cream cheese spread and bacon; press cut edges of pockets together to seal.
- Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Whisk eggs, milk and Parmesan in pie plate until blended. Dip stuffed bread slices, 1 at a time, in egg mixture, turning to evenly coat both sides. Add to skillet, in batches if necessary; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min.
- Serve topped with syrup.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 130 mg, Sodium 620 mg, Carbohydrate 48 g, Fiber 0 g, Sugar 14 g, Protein 15 g
CREAM CHEESE AND BACON STUFFED FRENCH TOAST
Make tomorrow morning extra special with our Cream Cheese and Bacon Stuffed French Toast. Much more than your everyday French toast, Cream Cheese and Bacon Stuffed French Toast is the perfect way to tell them you really care. Enjoy Cream Cheese and Bacon Stuffed French Toast with your family.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Spread cream cheese spread onto 2 bread slices and sprinkle with bacon; cover with remaining bread slices to make 2 sandwiches.
- Whisk eggs, milk and vanilla in pie plate until blended.
- Melt butter in large nonstick skillet on medium heat. Add apples, sugar and cinnamon; stir to evenly coat apples. Cook 4 to 5 min. or until apples are tender, stirring frequently. Spoon into bowl; cover to keep warm.
- Dip sandwiches, 1 at a time, in egg mixture, turning to evenly moisten both sides of each. Add to same skillet; cook on medium heat 2 to 3 min. on each side or until sandwiches are golden brown on both sides. Serve with apples.
Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 225 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
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