CHOCOLATE CHEESECAKE-STUFFED FRENCH TOAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the French toast: Preheat the oven to 350 degrees F.
- Make an incision in the center of the Pullman loaf, as if you were slicing the loaf in half but taking care not to cut through the ends or the back side of the loaf. Stick your hand inside the incision and press lightly on the bread to make a pocket for stuffing.
- In a small bowl, mix together the cream cheese and chocolate-hazelnut spread with a rubber spatula until smooth. Spoon the mixture into a resealable plastic bag; snip off a corner from the bag. Pipe the mixture into the pocket and close the seam slightly around it.
- In a medium bowl, whisk together the eggs, milk, vanilla and salt. Soak the stuffed loaf in the egg mixture, rotating it, until all the custard is absorbed, about 12 minutes.
- Melt the butter over medium heat in a large oven-safe nonstick skillet. Gently remove the French toast from the custard pan and place in the hot skillet; cook until golden brown on all sides except the side with the pocket, 2 to 3 minutes per side. Transfer the skillet to oven and bake until firm and an inserted metal skewer comes out dry, about 15 minutes.
- For the raspberry compote: Meanwhile, place the raspberries, granulated sugar and orange juice in a small bowl. Partially mash the fruit with the back of a fork. Set aside to macerate.
- Remove the French toast from the oven and let rest for 10 minutes before cutting into slices. Serve drizzled with raspberry compote and dusted with powdered sugar.
STUFFED FRENCH TOAST POCKETS RECIPE BY TASTY
Here's what you need: white bread, eggs, milk, vanilla extract, cinnamon, cream cheese, honey, cinnamon, powdered sugar, syrup
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
- Roll each slice of bread flat with a mason jar or rolling pin.
- Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
- NOTE: Be careful not to press down on the center so the filling doesn't spread.
- Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
- Use a knife to refine the edges of the circle. Gently release pocket from lid.
- Press down firmly on the outer edges of the pocket with a fork to make indentations.
- Repeat steps 3-8 for each pocket. Set pockets aside.
- Preheat oven to 400˚F (200˚C).
- Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
- Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
- Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
- Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
- Let cool 5-10 minutes.
- Garnish with powdered sugar and syrup.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 27 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, Sugar 23 grams
CHOCOLATE FRENCH TOAST
A very basic French toast recipe with cocoa in the egg mixture. I regularly serve it at our B&B and get rave reviews. It's great served with cherry pie filling and syrup. We prefer using homemade bread.
Provided by Maria Joy Schrock
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Beat together milk, eggs, sugar, cocoa powder, baking powder, and salt.
- Heat a lightly buttered skillet or griddle over medium heat.
- Dip each slice of bread into egg mixture until well soaked, about 20 seconds per side. Place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 32.9 g, Cholesterol 95.4 mg, Fat 4.4 g, Fiber 1.8 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 298.8 mg, Sugar 19.4 g
CHOCOLATE SURPRISE FRENCH TOAST POCKETS
For those who love chocolate anytime of day. My kids love these! Cooking time includes prep. time. (Note: 1 tablespoon of orange liquer can be mixed into egg mixture if desired).
Provided by Mia Bella
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut a pocket horizontally in each slice of bread through the top of crust.
- Fill each bread slice with chocolate chips. Make batter by mixing eggs, milk, sugar, vanilla, cinnamon,liqueur(optional) and nutmeg in a shallow dish.
- One at a time, carefully dip the filled bread slices into the egg mixture to coat both sides.
- In a large skillet, melt 1 tablespoon of the butter over medium heat. Cook the slices on the hot pan until golden brown on both sides, using more butter as needed.
- Transfer 2 slices to each plate, dust with powdered sugar before serving. Dust with powdered sugar and serve with maple syrup.
Nutrition Facts : Calories 487.2, Fat 17.5, SaturatedFat 9.3, Cholesterol 130.4, Sodium 498.4, Carbohydrate 74.1, Fiber 2.8, Sugar 36.2, Protein 10.5
CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST
Steps:
- In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
- Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
- Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
- Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 270, Fat 8 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 15 grams
CHOCOLATE SURPRISE
Chocolate cookie with a marshmallow surprise, and a chocolate icing. Each cookie is topped with a pecan half.
Provided by Sandy
Categories Desserts Cookies Drop Cookie Recipes
Time 20m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
- Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
- To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 20.1 g, Cholesterol 15.6 mg, Fat 4.9 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 51.5 mg, Sugar 13.5 g
FRENCH TOAST ROLL UPS
These French toast roll ups are filled with Nutella®, chocolate chips, and peanut butter - a classic flavor combination with a bonus of double chocolate!
Provided by lutzflcat
Categories French Toast
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Trim the bread crusts and use a rolling pin to flatten each slice into a square.
- Spread about 1 tablespoon peanut butter, followed by 1/2 tablespoon hazelnut spread onto each bread square. Sprinkle about 1/2 teaspoon mini chocolate chips on each bread square, and roll up.
- Whisk eggs and milk together in a small bowl. Coat each roll with the egg mixture.
- Melt butter in a skillet over medium heat. Place roll ups seam side down into the skillet and cook until golden brown on all sides, 4 to 5 minutes. Add more butter to the skillet, if necessary.
- Sprinkle cinnamon sugar onto a plate, and as soon as roll ups come out of the skillet, roll them in the sugar, shaking off excess. Serve warm.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 25.1 g, Cholesterol 54.6 mg, Fat 16 g, Fiber 1.7 g, Protein 8.3 g, SaturatedFat 4.7 g, Sodium 272.2 mg
THE REALTOR'S CHOCOLATE SURPRISE
My Mom gave me this recipe a long time ago but I've long since taken it over and now it's mine! It's pretty simple to do and tastes wonderful. This is great for potlucks and bar-b-ques... no matter where I take this, I come home with an empty pan. Be sure to allow this to chill for several hours but overnight is best.
Provided by Realtor by day
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
- Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
- Mix instant pudding with milk. Spread over cream cheese layer.
- Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
- Chill overnight.
Nutrition Facts : Calories 411.9, Fat 24.6, SaturatedFat 14.6, Cholesterol 49.7, Sodium 464.2, Carbohydrate 43.5, Fiber 1.5, Sugar 27.5, Protein 5.9
SURPRISE FRENCH TOAST
Make and share this Surprise French Toast recipe from Food.com.
Provided by Evans Mommy
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, beat cream cheese, vanilla and sugar until creamy.
- Stir in nuts.
- Cut bread into about 12 slices approximately 1 1/2 inches thick, cutting a slit in each to create a "pocket".
- Fill each pocket with about 1 1/2 tablespoon of the cream cheese mixture.
- In a large mixing bowl, beat the eggs, milk, and spices.
- Dip the filled bread "pockets" in the egg mixture, turning to coat both sides.
- Cook on griddle or in pan until both sides are browned.
- Heat the preserves and orange juice in a small saucepan, simmering for about 4-5 minutes or until slightly thickened.
- Drizzle orange mixture over French toast and serve.
Nutrition Facts : Calories 657.6, Fat 26.3, SaturatedFat 11.6, Cholesterol 188.3, Sodium 734, Carbohydrate 87.7, Fiber 4.1, Sugar 31.3, Protein 17.4
CHOCOLATE-STUFFED FRENCH TOAST
Enjoy this chocolate-stuffed French toast made with Original Bisquick® mix and eggs mixture. Serve with orange butter at your breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
- In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.
- Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.
- Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.
Nutrition Facts : Calories 477, Carbohydrate 40 g, Fat 5, Fiber 2 g, Protein 11 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 490 mg
FRENCH TOAST POCKETS
This recipe takes French Toast to a new and nirvanic level. My kids aren't crazy about coconut, so I leave it out, but I have seen adults (and other people's children) just inhale these!
Provided by Mirj2338
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine cream cheese, vanilla, chopped pecans and 2 tablespoons of sugar.
- Set aside.
- Combine eggs, milk, nutmeg and 4 tablespoons of sugar until well blended.
- Set aside.
- Combine crushed cornflakes with coconut and set aside.
- Cut down through the top and along one side of each slice of bread.
- Spread a generous tablespoon of cream cheese filling inside of each pocket.
- Preheat a greased griddle.
- Dip the bread pockets into the egg/milk mixture, then press them into corn flake/coconut mixture, coating both sides of each pocket slice.
- Cook until golden on both sides.
- Serve warm with syrup.
Nutrition Facts : Calories 870.6, Fat 59.8, SaturatedFat 24.8, Cholesterol 441, Sodium 715.5, Carbohydrate 62.2, Fiber 5.9, Sugar 24.8, Protein 24.9
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