STUFFED OVERNIGHT FRENCH TOAST
Serve this Stuffed Overnight French Toast while the cream cheese is all warm and melty, and your houseguests will think they stumbled into a five-star B&B! Cinnamon swirl bread, cream cheese and fresh raspberries and blueberries make this Stuffed Overnight French Toast recipe truly delectable.
Provided by My Food and Family
Categories Dairy
Time 12h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix reduced-fat cream cheese and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
- Whisk eggs and milk until blended; pour over bread. Cover; refrigerate overnight.
- Heat oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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.
BLUEBERRY STUFFED FRENCH TOAST
Rich and very filling, but oh so good! You'll be coming back for seconds and thirds!
Provided by masons_mom
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h50m
Yield 12
Number Of Ingredients 15
Steps:
- Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
- Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
- To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 56 g, Cholesterol 68.1 mg, Fat 9 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 4.8 g, Sodium 352.6 mg, Sugar 37.2 g
FRENCH TOAST (STUFFED WITH CREAM CHEESE)
Make and share this French Toast (stuffed with Cream Cheese) recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 18m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 565.2, Fat 37.2, SaturatedFat 19.7, Cholesterol 280.8, Sodium 649.9, Carbohydrate 39.8, Fiber 2, Sugar 9.7, Protein 18.1
STUFFED FRENCH TOAST WITH FRESH STRAWBERRY JAM AND BLUEBERRIES
Provided by Kelsey Nixon
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
- In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in.
- In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
- In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
- Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.
- In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.
- Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.
OVERNIGHT BLUEBERRY FRENCH TOAST
This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.
Provided by KARAN1946
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10h
Yield 10
Number Of Ingredients 12
Steps:
- Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
- In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
- Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
- In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Nutrition Facts : Calories 485.2 calories, Carbohydrate 51.9 g, Cholesterol 279.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 15.1 g, SaturatedFat 13.3 g, Sodium 451.2 mg, Sugar 33.3 g
BAKED CREAM CHEESE FRENCH TOAST CASSEROLE
This baked cream cheese french toast casserole is stuffed with sweet cream cheese and topped with a brown sugar crumble topping. It's a wonderful recipe for a brunch or breakfast gathering because you can prep the casserole the night before.
Provided by Sally
Categories Breakfast
Time 9h25m
Number Of Ingredients 13
Steps:
- Grease a 9×13 inch or any 3-4 quart oven-safe dish with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread.
- Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners' sugar. Serve warm.
- Cover leftovers tightly and store in the refrigerator for 2-3 days.
STUFFED BLUEBERRY TOAST
I made this for the first time with my daughter on Mother's Day. I think it is a great recipe for any breakfast where you wish to indulge. Very easy, quick and versatile to your taste. Berries, nuts, and bread can be changed to your favorites. Have fun and enjoy!
Provided by polarbyte
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Stir the cream cheese, almonds, brown sugar, and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice. Place 1/4 of the blueberries onto a bread slice; press down on the berries to keep them from rolling off. Top the blueberries with a cream cheese-spread slice. Repeat 3 more times with remaining berries to make 4 blueberry sandwiches.
- Beat the eggs, milk, vanilla extract, and cinnamon together in a bowl until blended. Spray a skillet with cooking spray and heat over medium-low heat.
- Dip each blueberry sandwich into the egg mixture on both sides; fry in the prepared skillet until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 41.1 g, Cholesterol 158.3 mg, Fat 26.9 g, Fiber 2.5 g, Protein 13.9 g, SaturatedFat 14.2 g, Sodium 563.3 mg, Sugar 14.3 g
BANANA CREAM CHEESE STUFFED FRENCH TOAST
Make and share this Banana Cream Cheese Stuffed French Toast recipe from Food.com.
Provided by AdrienneLynn
Categories Breakfast
Time 30m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the filling: Mash cream cheese, banana, sugar, and vanilla.
- Slice bread in half and make little "half sandwiches" with the filling inside.
- Next, beat the eggs, milk, and salt in a seperate bowl.
- Heat butter in a skillet over medium heat.
- Dip the little half-sandwiches in the egg/milk mixture and place in the skillet.
- I cook 4 little half-sandwiches at a time for 3 minutes on the first side and 2 on the second until they are golden brown on each side.
- Sprinkle with confectioner's sugar and top with raspberries and whipped cream!
- Note: To keep them warm while I cook the rest, I keep them in a warm oven as they get done. Also, be sure to add more butter each time you put new sandwiches in the pan.
BLUEBERRY STUFFED FRENCH TOAST
From the Hennessey House Bed & Breakfast, Napa, California. This is very rich but so good. Time does not include overnight time in the refrigerator. Use a good quality syrup from the NE.
Provided by lazyme
Categories Breakfast
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
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.
CREAM CHEESE STUFFED FRENCH TOAST
Thick slices of sweet, egg-soaked bread cooked until golden and stuffed with a sweet cream cheese filling. Perfect for a sweet breakfast or brunch treat.
Provided by A Cup Full of Sass
Categories Breakfast
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 494 kcal, Carbohydrate 49 g, Protein 11 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 96 mg, Sodium 574 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES
This cream cheese-stuffed French toast is great to prepare the night before and just pop in the oven in the morning. No complaints about this one yet. Great for overnight guests.
Provided by KOSMOND214
Categories Breakfast and Brunch French Toast Recipes
Time 9h30m
Yield 10
Number Of Ingredients 14
Steps:
- Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.
- Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.
- Cut French bread into ten 1-inch thick slices and place on top.
- Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 69.5 g, Cholesterol 176.3 mg, Fat 20.9 g, Fiber 3.8 g, Protein 15.5 g, SaturatedFat 11.1 g, Sodium 609 mg, Sugar 29.6 g
QUICKER BLUEBERRY FRENCH TOAST
Sit down to hot-off-the-griddle stuffed French toast and fresh blueberry sauce in as little as 30 minutes. The bread's toasted to a golden brown, and the delectable filling features cream cheese brightened with blueberry preserves. The fast sauce is out of this world! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 8 servings (1-3/4 cups sauce).
Number Of Ingredients 15
Steps:
- Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl. Spread over 8 slices of bread; top with remaining bread., Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides., Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast.
Nutrition Facts : Calories 354 calories, Fat 13g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST
An easy and tasty Sunday morning breakfast you make the night before! From the White Lace Inn, Sturgeon Bay, Door County, Wisconsin.
Provided by Julesong
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
- Sprinkle blueberries evenly over bread.
- Microwave cream cheese in bowl for 2 minutes.
- Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
- Spread over blueberries.
- Cut French bread into 10-1 inch thick slices, place over cream cheese.
- Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
- Cover and refrigerate overnight.
- Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
- Let set before slicing.
- Sift powdered sugar over before serving.
Nutrition Facts : Calories 982.8, Fat 35.8, SaturatedFat 18.1, Cholesterol 299.6, Sodium 1054.8, Carbohydrate 138.3, Fiber 7.3, Sugar 48.6, Protein 30
STUFFED FRENCH TOAST RECIPE
Wake up to a sweet and satisfying French toast for breakfast! This Stuffed French Toast is golden brown and crispy, filled with a rich and creamy filling. You will jump out of bed faster each morning to get your hands on this deliciousness!
Provided by Natalya Drozhzhin
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Prepare all ingredients. Allow cream cheese to reach room temperature.
- In a medium sized bowl, whisk eggs with milk, and half of the vanilla extract.
- In a small bowl, whip cream cheese together with sugar and the remaining vanilla extract. Add fresh blueberries into the cream mixture and stir to combine.
- Scoop up a spoonful of the cream cheese mixture and spread it onto one of the bread slices. Sandwich another slice of bread on top. Carefully dip both sides of toast into the egg mixture.
- On low heat, preheat a skillet with a tablespoon of butter. Place the assembled Stuffed French Toast and fry until golden brown, then flip over and repeat.
- Serve your Stuffed French Toast with some fresh berries and powdered sugar. Enjoy!
Nutrition Facts : Calories 475 kcal, Carbohydrate 56 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 152 mg, Sodium 495 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
CREAM CHEESE-STUFFED FRENCH TOAST
My husband clipped this one out of the newspaper(not sure which one) several years ago and made it for me on Mother's Day! What a delicious surprise!
Provided by lorirn0000
Categories Brunch
Time 15m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 601.9, Fat 22.5, SaturatedFat 9, Cholesterol 174.2, Sodium 999, Carbohydrate 77, Fiber 4.3, Sugar 7, Protein 21.6
BLUEBERRY CREAM CHEESE FRENCH TOAST BAKE
Steps:
- Spray a 9×13 pan with cooking spray and preheat your oven to 350 degrees.
- In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg.
- Chop the bread into 3/4 - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
- Pour half of the bread and egg mixture into the pan, top with half of the cream cheese and blueberries.
- Pour over the remaining bread mixture then top with remaining cream cheese and blueberries.
- In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix.
- Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
- Cover evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.
Nutrition Facts : ServingSize 1 g, Calories 461 kcal, Carbohydrate 54 g, Protein 11 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 167 mg, Sodium 349 mg, Fiber 2 g, Sugar 29 g
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BLUEBERRY STUFFED FRENCH TOAST - PETE AND GERRY'S ORGANIC EGGS
From peteandgerrys.com
5/5 (10)Category Desserts Snacks And AppsServings 8-9
- Using a whisk or hand mixer on low speed, stir together cream cheese, confectioners' sugar, and lemon juice until well blended and spreadable. Set aside.
- In a medium-sized bowl, whisk together eggs, milk, vanilla and cinnamon until well blended. Set aside.
- Lay all the bread slices out on a clean counter or baking pans. Drop one tablespoon of cream cheese filling on top of each bread slice, and using a spoon or butter knife, spread filling to cover the surface evenly (if using an artisan style loaf that is larger than a standard loaf, you may need to add extra filling to properly cover the whole slice).
- Sprinkle 8-10 blueberries over half of the slices (add extra blueberries if desired). Top each blueberry bread slice with a non-blueberry slice (with the filling side facing inwards and press the two pieces together to seal the sandwich.
BLUEBERRY CREAM CHEESE STUFFED FRENCH TOAST - AWAY …
From awayfromthebox.com
5/5 (2)Category BreakfastCuisine French AmericanTotal Time 30 mins
- In a saucepan on medium high heat, place the blueberries, water, vanilla and sugar and stir everything. Cook until the blueberries pop and the mixture begins to boil. Reduce heat to low and simmer for 5 minutes. Set aside to cool.
- In a small bowl, combine the cream cheese and Left Field Farms Vanilla Creamer. Add 1/4 c. of the blueberry sauce and mix well.
- Cut a slit in the top of each slice of bread and make a pocket. Stuff each with two heaping tablespoons of the cream cheese mixture. If using store bought pre-sliced bread, use two slices and spread the mixture on one slice, leaving a gap on all edges, like a sandwich.
- In another shallow bowl, beat the eggs and Left Field Farms Vanilla Creamer. Dip both sides of each stuffed french toast in the egg mixture and shake off excess before placing in a skillet over medium low heat.
BLUEBERRY CREAM CHEESE STUFFED FRENCH TOAST - COOKING …
From cookingforkeeps.com
Cuisine AmericanTotal Time 40 minsCategory BreakfastCalories 301 per serving
- Add blueberries, water and 1 tablespoon powdered sugar to a small saucepan. Turn the flame on a medium heat. Once the blueberries start to bread down and boil, turn the heat on simmer. Simmer until blueberries are slightly broken down and sauce-like, but still have some berries in tact. It should take about 5-6 minutes. Set aside.
- Add eggs, milk and vanilla to a shallow dish or bowl. Whisk to combine. Soak bread in mixture, about 30 seconds per side.
- Heat a large non-stick saute pan to a medium heat. Add 2 tablespoons of butter. Once the butter is hot, add four pieces of soaked bread. Cook until golden brown, about 2 minutes, flip and cook other side until brown. Transfer cooked bread pieces to the cooling rack and keep warm in the oven while you prepare the rest. Add another 2 tablespoons of butter and repeat with four pieces of bread. Repeat with remaining butter and remaining bread.
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From drdavinahseats.com
Ratings 1Calories 405 per servingCategory Breakfast, Brunch
- Mix the cream cheese, Sola Sweetener, vanilla extract, and lemon juice in another bowl. Fold in the berries.
STUFFED FRENCH TOAST WITH BLUEBERRY ... - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 5Calories 558 per servingCategory Breakfast, Brunch
- In a small bowl, use a fork to combine cream cheese and 1 tbsp of the icing sugar for filling. Set aside
BLUEBERRY CREAM CHEESE STUFFED FRENCH TOAST - SHE WEARS ...
From shewearsmanyhats.com
Reviews 24Category BreakfastServings 4Estimated Reading Time 4 mins
- Lightly whisk the eggs, cream, orange zest, juice, vanilla, nutmeg, cinnamon, sugar and salt together in a shallow baking dish to combine.
- Carefully dip each sandwich in the egg mixture; be sure to flip being careful to cover all sides completely. Let them rest on a plate while you prepare the griddle or skillet.
INSTANT POT STUFFED FRENCH TOAST - BLUEBERRIES AND CREAM ...
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4.5/5 (2)Total Time 55 minsCategory BreakfastCalories 341 per serving
- Layer half of the bread in the pan. Top with blueberries and cubes of cream cheese (I use my hands to put dollops of cream cheese on top of the blueberries, two spoons will also work).
- In a small bowl, whisk milk, applesauce, honey, coconut oil, vanilla extract, eggs, cinnamon, and salt until smooth.
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BLUEBERRY CREAM CHEESE STUFFED FRENCH TOAST | A BOUNTIFUL ...
From abountifulkitchen.com
4.5/5 (2)Category BreakfastCuisine AmericanEstimated Reading Time 4 mins
- Mix the softened cream cheese, powdered sugar and vanilla in a medium bowl with whisk until smooth.
- Beat the eggs, milk and vanilla in a bowl until mixed well. Pour into a shallow dish that will allow for dipping of bread completely ( a square pan works well).
- Spread about 1 tablespoon of cream cheese mixture on one side of each piece of bread. Make sure to spread evenly and all the way to the edge of the bread. Sprinkle a few blueberries on top of the cream cheese mixture on three of the slices of bread. Make a sandwich with the bread slices. The “sandwich” should have the following: one slice of bread with cream cheese mixture and a few blueberries sprinkled on top
LEMON CREAM CHEESE STUFFED FRENCH TOAST WITH BLUEBERRY COMPOTE
From barbarabakes.com
4.6/5 (5)Category BreakfastServings 6Total Time 19 mins
- Prepare Cream Cheese Filling: In a small mixing bowl, beat cream cheese, lemon curd, and sugar until smooth. Add cream and vanilla and beat until soft peaks form.
- Put filling into a piping bag fitted with a small round piping tip and set aside. Preheat a griddle to medium heat about 350°.
- Slice the bread into six 1.5 inch thick slices. Cut a slit in the bottom of each slice of bread to create a pocket to fill with cream cheese filling after cooking.
- Whisk together eggs, cream, milk, vanilla, sugar and salt. Dip bread slices into the mixture. Flip bread and soak second side. Coat the griddle with butter and fry until golden brown on both sides.
STUFFED BLUEBERRY AND CREAM CHEESE FRENCH TOAST ROLL UPS
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Reviews 1Estimated Reading Time 2 mins
- Mix together cream cheese and blueberries in a mixer or food processor until blueberries are pureed with the cream cheese.
BLUEBERRY AND CREAM CHEESE STUFFED FRENCH TOAST - HONEST ...
From honestcooking.com
Category BreakfastEstimated Reading Time 3 mins
- In a small bowl, whisk together cinnamon, nutmeg, eggs, milk and vanilla extract. Pour into a shallow container, such as a pie plate or wide bowl.
- In the top of each thick bread slice, use a serrated knife to cut a "divot" into the bread. Cut the divot about halfway through the bread (do not slice all the way through). You're essentially making a trough for the stuffing.
- Melt butter in a skillet over medium heat. Dip the bread in the egg mixture. Fry slices (on both sides) until golden brown. Remove and use a spoon to fill the divot you cut with softened cream cheese and Bonne Maman WIld Blueberry Preserve.
CREAM CHEESE STUFFED FRENCH TOAST – AMBS LOVES FOOD
From ambslovesfood.com
Servings 6Category Breakfast
- COMBINE SOFTENED CREAM CHEESE, POWDERED SUGAR AND VANILLA UNTIL FULL BLENDED, YOU CAN WHIP WITH A HAND BEATER OR STAND MIXER TO MAKE IT FLUFFY!
- IN A SHALLOW BOWL, WHISK EGGS AND ADD IN CINNAMON, SUGAR, AND MILK. WHISK UNTIL FULLY COMBINED.
- SPREAD MIXTURE ON 6 PIECES OF SLICED BRIOCHE BREAD EVENLY. SANDWICH TWO PIECES TOGETHER (ONE WITH CREAM CHEESE SPREAD AND ONE WITHOUT), SET ASIDE.
- DIP BRIOCHE SANDWICHES WITH CREAM CHEESE FILLING INTO EGG MIXTURE. DIP QUICKLY TO COAT BOTH SIDES BUT DON'T LEAVE IN MIXTURE FOR TOO LONG OR IT WILL GET TOO SOGGY. WORK GENTLY WITH THE SANDWICHES AS WELL.
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