Cream Cheese Filled Batter Dipped French Toast Food

CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Beat together cream cheese, powdered sugar, and vanilla until you have a spreadable consistency.
• Spread a thick layer of cream cheese filling on one side of half of the Texas Toast. Top with a second piece of Texas toast, forming a sandwich with cream cheese filling in the middle.
• In a small bowl whisk eggs, milk, granulated sugar and cinnamon together. Dip the sandwiches in the egg mixture to coat completely
• Melt butter on a griddle or skillet over medium heat. Cook sandwiches until golden brown on both sides.
• Top with strawberries, syrup, and whipped cream.

FRENCH TOAST (STUFFED WITH CREAM CHEESE)

Steps:

• Cut each slice of bread in half.
• Beat eggs with milk and pinch of salt.
• In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
• Spread one-fourth of cheese filling evenly over four slices of bread.
• Top with unspread slices of bread to form half-sandwiches.
• Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
• Let excess drip off.
• Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
• Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
• Turn and brown second side over low heat.
• If sandwiches fry too quickly, filling will not be warm.
• Serve immediately, allowing 2 halves to each portion.
• Sprinkle with cinnamon-sugar and top with sour cream and strawberries.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
• Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
• Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
• Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
• Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
• Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.

LA ISLA'S STUFFED FRENCH TOAST

Steps:

• In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined. Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper. Transfer the mixture to a pastry bag fitted with a large tip.
• Make an incision (pocket) on the crust side of the 4 pieces of bread about 3/4 of the way through. The incision will allow you to stuff the pocket. Leave the slices with the incision, covered, at room temperature before stuffing. Gently stuff the room temperature slices with the filling. Refrigerate the stuffed slices with the pocket opening facing up for 20 to 30 minutes.
• Preheat oven to 375 degrees F.
• Egg batter:
• Add all the ingredients to a medium shallow bowl and mix well.
• French Toast:
• Add the corn cereal and almonds to a sheet pan and crush together. Dip the bread slices in the egg batter and then into the cereal mixture.
• Put a large skillet on medium-high heat and add 3 to 4 tablespoons butter. When the butter has melted add the stuffed bread slices and brown on 1 side, then flip and put the skillet in oven for 8 minutes. Remove the skillet from the oven and transfer the toast to a serving platter. Drizzle with guava marmalade and a dusting of powdered sugar before serving.

BATTER DIPPED FRENCH TOAST

Steps:

• Place all ingredients except bread in a bowl and whisk with a wire whisk till well blended and no longer lumpy.
• Heat a frying pan on medium eat and spray with pan spray or add a T of butter.
• Dip bread in batter and fry till golden brown on both sides.
• The amount this makes is determined by how much the bread soaks up the batter.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• The night before, slice the baguette into 1 to 1 1/2-inch thick slices; you should get at least 12. Make a small slit on the bottom side of each slice to make a deep pocket for stuffing. you can do this when ready to cook, but it's best to let the bread sit out overnight.
• Just before cooking, in a small bowl, mix the cream cheese, nuts, dried fruit if using, vanilla extract and maple syrup. Evenly divide the cream cheese mixture, using a spoon to stuff it in each pocket.
• In a large bowl, whisk the eggs, milk, half-and-half, salt, cinnamon and nutmeg.
• When ready to cook, warm the oil and butter on a griddle or large skillet over medium-high heat.
• Dip the stuffed baguette slices in the egg mixture for a few seconds so it coats evenly. Don't let them soak too long or they will become mushy. Transfer to the griddle and cook on each side until browned.
• Remove from the griddle and place on a serving plate. Garnish with a dusting of confectioners' sugar and sliced berries. Serve with your favorite syrup.

ORANGE CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 300°F.
• Place baking sheet in oven.
• Cut a 4-inch long by 2-inch deep pocket through the top crust of each slice of bread.
• Mix cream cheese and marmalade together.
• Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket.
• Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg together in a pie plate.
• Dip 4 stuffed bread slices into egg mixture, thoroughly coating them.
• Over medium heat, melt 1 Tablespoon butter in large, nonstick skillet, then add the 4 bread slices.
• Cook until golden brown, about 2 minutes per side.
• Place on baking sheet, and keep in oven until ready to serve.
• Repeat procedure for the remaining 4 slices.
• Serve with orange syrup.