Baked Strawberries And Cream French Toast Food

STRAWBERRY CREAM CHEESE FRENCH TOAST

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.

BAKED FRENCH TOAST WITH STRAWBERRIES

Steps:

• Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup.

BAKED STRAWBERRY AND CREAM STUFFED CROISSANT FRENCH TOAST

Steps:

• 1. Preheat the oven to 375° F. Grease a baking sheet with butter. 2. In a large shallow dish, whisk together the eggs, milk, 2 tablespoons St. Germain, 1 tablespoon vanilla, and the salt. 3. Grab the croissants and make a 1 inch slit at the top of each, move your knife to create space in the croissant, being careful not to poke through the other sides (see above photos). 4. In a bowl, gently stir together the cream cheese and strawberry jam, leaving streaks of red and white. Spoon the mix into a ziplock bag and snip the corner off the bag. Squeeze approximately 2 tablespoons of the strawberry cream into each croissant where you created your hole. Don't stress about making it perfect. Dip each croissant into the egg mixture, allow it to sit 1 minute per side. Arrange half the croissants on the prepared baking sheet. 5. Brush each croissant with a little leftover egg batter. Bake for 20-25 minutes or until the croissant is golden. 6. Melt together the butter, brown sugar, and 2 tablespoons maple syrup. Spoon the butter evenly over each croissant. Bake another 10 minutes, until the croissants are caramelized on top and crisp.7. Toss the berries with 1 tablespoon St. Germain, 1 teaspoon vanilla, and 1 tablespoon maple. Serve the french toast warm, topped with whipped cream, berries, and maple Enjoy!

STRAWBERRIES AND CREAM FRENCH TOAST

Steps:

• Melt a few Tablespoons of butter in a large skillet over medium-heat.
• In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined. Add in the cinnamon, nutmeg, and sugars, and whisk until well combined. Finally, whisk in the milk, heavy cream, vanilla, and grand marnier.
• Dip each slice of brioche into the egg mixture, making sure both sides are well coated.
• Place brioche slices into skillet and cook until the undersides are golden brown, about 3 minutes.
• Flip, and continue cooking on the other side until equally golden brown, about another 2 to 3 minutes.
• Continue with all french toast, adding more butter to the pan as needed.
• Serve warm, with strawberry sauce and whipped cream!
• In a small saucepan, melt the butter. Continue cooking until it smells slightly nutty and is a deep golden brown.
• Stir in the sugar, orange juice, and half of the strawberries. Cook over a medium heat for about 10 minutes, or until the strawberries have softened and the juice is slightly thickened.
• In a small bowl combine the water and cornstarch, whisk until smooth. Then add it into the strawberry sauce.
• Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened.
• Add the rest of the strawberries and cook for 5 more minutes, stirring frequently.
• Remove from heat and stir in the Grand Marnier, if using. Spoon over French toast.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, combine the heavy cream, confectioners' sugar, and vanilla extract.
• Whip until stiff peaks form. Keep in the fridge until ready to use. Best used within 30 minutes!
• Place French toast slices on a large serving platter, or divide among individual plates.
• Top with a generous portion of strawberry sauce, then top with a dollop of whipped cream!
• Serve at once!

FRENCH TOAST WITH STRAWBERRIES AND CREAM

Steps:

• Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven.
• In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm.
• In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.
• In a large nonstick griddle or skillet over medium heat, melt a large pat of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture. Turn bread over and be sure to not let the bread get too soggy.
• Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil. These will keep warm in the oven while the remaining slices are prepared.
• Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form. Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.

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!)

DESSERT FRENCH TOAST WITH STRAWBERRIES AND CREAM

Steps:

• Arrange a rack in the center of the oven and preheat to 275 degrees F.
• Put the strawberries, granulated sugar, lemon juice and vanilla in a medium saucepan and cook, stirring occasionally, over medium heat until the sauce coats the back of a spoon, 10 minutes.
• Microwave the ice cream in its paper container until softened, 2 minutes. Transfer the ice cream to a 9-by-13-inch baking pan. Whisk in the eggs and cinnamon.
• Preheat a large griddle pan or large nonstick skillet over medium heat.
• Place 4 slices of the bread in the ice cream mixture and let sit for 30 seconds, then flip and let sit 30 seconds.
• Melt 2 tablespoons of the butter on the griddle pan. Add the soaked bread and cook until golden brown, about 2 minutes per side. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Cut each French toast on a diagonal with a metal spatula. Place each triangle cut-side down on the griddle and cook for 30 seconds. Transfer to a rimmed baking sheet and keep warm in the oven while you cook the next batch. Wipe off the griddle pan or skillet with a paper towel. Repeat with the remaining 4 slices of bread, ice cream mixture and 2 tablespoons of butter.
• To serve, transfer the French toast to a platter and top with confectioners' sugar, the fresh and easy strawberry sauce and your favorite whipped cream.

STRAWBERRIES & CREAM FRENCH TOAST

Steps:

• In a 10x6 inch baking dish, beat eggs, egg white, sugar, vanilla and cinnamon with a fork until blended. Beat in milk until combined. Thinly slice whole berries.
• Spread 4 slices of bread with flavored cream cheese and arrange sliced berries on top. Cover with remaining bread slices, pressing down lightly to adhere.
• Place maple syrup in microwave safe liquid measuring cup. Microwave on high for 1 minutes or until warmed, set aside.
• One at a time, dip sandwiches in egg mixture, turning to coat both sides. Heat large nonstick skillet or griddle over medium high heat. Add half the butter and swirl in pan to coat. Add 2 dipped sandwiches and cook 2 to 3 minutes per side. Repeat.
• Serve hot, topping with berries and warm syrup.

STRAWBERRIES & CREAM FRENCH TOAST

Steps:

• Slice the bread diagonally into 1/2 inch slices.
• Use the bread, cream cheese and fruit spread to make cheese and fruit "sandwiches"; set aside.
• Whisk eggs, milk and vanilla in a flat, shallow dish.
• Melt butter in a large skillet over medium-high heat.
• Dip each "sandwich" into the egg mixture and place in the skillet. Cook until browned on each side.