Berry Stuffed French Toast For Two Recipe By Tasty Food

MIXED BERRY FRENCH TOAST RECIPE BY TASTY

Steps:

• Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
• Dunk bread in egg wash.
• Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
• Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring berries until they form a thick sauce.
• Lay out slices and spread compote in between each slice then on top. Garnish with confectioners sugar (optional).
• Enjoy!

BERRY-STUFFED FRENCH TOAST

Steps:

• For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside. , In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich. , In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side. , Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.

BERRY-STUFFED FRENCH TOAST FOR TWO RECIPE BY TASTY

Steps:

• Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
• In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
• Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
• In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
• Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
• In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
• Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
• Enjoy!

MIXED BERRY FRENCH TOAST

Steps:

• Coat a 9x13-inch pan with cooking spray. Layer 1/2 of the bread in the pan.
• Beat cream cheese and sugar together with an electric mixer until creamy. Drop by teaspoonfuls over the bread. Layer mixed berries on top; layer on remaining bread. Sprinkle with cinnamon.
• Mix eggs, milk, maple syrup, butter, and vanilla extract together in a bowl and pour over bread. Press with a spatula to soak up mixture. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden and set, 45 to 50 minutes.

OUR BEST STUFFED FRENCH TOAST FOR TWO

Steps:

• Mix Neufchatel, brown sugar and 1/2 tsp. cinnamon until blended; spread onto 2 bread slices. Cover with remaining bread slices to make 2 sandwiches.
• Whisk egg product, milk, vanilla and remaining cinnamon in pie plate until blended.
• Dip sandwiches, 1 at a time, in egg mixture, turning to evenly moisten both sides of each. Cook in large nonstick skillet on medium heat 2 to 3 min. on each side or until golden brown on both sides. Top with powdered sugar.

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• Grease the bottom of one pyrex dish (9x13).
• Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
• Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
• Add your second layer of bread on top of your cream cheese and berries.
• Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
• Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
• Blueberry Sauce:.
• Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.

BLUEBERRY-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 400°. In a small bowl, toss blueberries with 2 tablespoons sugar. Cut a pocket horizontally in each slice of bread. Fill with blueberries. , In a shallow bowl, whisk eggs, orange zest, orange juice, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once., Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve with French toast; sprinkle with almonds.

EASY BLUEBERRY STUFFED FRENCH TOAST

Steps:

• When you cut the crusts off the bread, be sure to save as much of the bread part as possible, and cut off JUST the crust.
• Grease an 8x8-inch glass dish.
• Lay the slices of white bread, with crusts removed on the bottom of the dish.
• Sprinkle bread with blueberries and ensure good coverage.
• Place cream cheese and butter in microwave safe bowl and microwave for 2 minutes, stirring occasionally. If you're rather do this with a pan, feel free--remember to stir!
• When the cream cheese goo is hot and well mixed, carefully stir in sugar and almond extract.
• Carefully smear cream cheese over the blueberry mixture.
• Layer the 4 (if your French bread is small, you may have to use more, the point is to have the French Bread cover the dish) French bread slices on top of the cream cheese.
• In a tall glass or jar crack 4 eggs and add the milk and cinnamon.
• Whisk with a fork until well blended.
• Carefully pour egg mixture on the French bread and slightly squish the French bread with a fork to help the absorption.
• Ensure that all the French bread slices are well covered.
• Cover dish with aluminum foil (spray with cooking oil so it doesn't stick).
• Let sit in the fridge overnight, or for at least 3-4 hours.
• When its ready, preheat the oven to 375°F.
• Cook covered for 45 minutes.
• Uncover and cook an additional 15 minutes.
• If you feel that its not cooked well enough, please cook longer--its at your discretion!