Cream Cheese Stuffed French Toast Wstrawberries And Whip Cream 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.

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.

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.

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.

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.

STRAWBERRY CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Prep your bread by slicing a pocket into each one (see my tips above).
• In a large bowl, mash together 1 package of cream cheese and 2 teaspoons of vanilla until well combined. Stir in 1 1/2 cups strawberries.
• Put a generous amount (I put about 2 heaping tablespoons) of your cream cheese mixture inside each bread pocket and press each slice closed. Set aside.
• In a medium bowl, whisk 3/4 cup heavy cream, 4 eggs, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1 tablespoon sugar until fully incorporated.
• Soak each bread slice in the custard about 20 seconds each side before frying on medium heat (you can use oil or a combination of oil and butter). Fry until golden (about 2-3 minutes) then flip and continue cooking until the other side is golden too.
• Serve with maple syrup. You can also sprinkle with confectioner's sugar and serve with extra strawberries if you have it.

CREAM CHEESE STUFFED FRENCH TOAST W/STRAWBERRIES AND WHIP CREAM

Steps:

• Mix cream cheese filling ingredients in bowl using enough powdered sugar to make a spreading consistency, and set aside.
• Spread out the slices of the cinnamon bread and spread a little cream cheese filling on each and put two together to make a "sandwich".
• In another bowl mix the 3 eggs, 1 tbsp sugar, 1 tsp vanilla well with a whisk and dip the sandwiches in this mixture and then fry them in a little melted butter until browned on each side.
• We use the large electric griddle for this.
• Top the fried sandwiches with a little powdered sugar dusting and then strawberry sauce and whip cream and serve.

CREAM CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.
• Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.
• Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.
• Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.
• Remove casserole from the refrigerator 1 hour before baking.
• Preheat the oven to 350 degrees F (175 degrees C).
• Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.
• Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.

FRENCH TOAST FILLED WITH STRAWBERRY CREAM CHEESE

Steps:

• In a small mixing bowl, combine the cream cheese, strawberry preserves, and orange zest until smooth. Set aside.
• In a bowl, whisk together the eggs, milk, vanilla extract, and orange liqueur. Pour into a shallow bowl, such as a pie plate. Set aside.
• With a pairing knife, slice a pocket into the side of the bread. Do not cut all of the way through the bread. Fill bread slices with a heaping spoonful of cream cheese mixture.
• In a skillet over medium heat, melt the butter. Dip the filled bread in the egg mixture and place in the skillet to brown on both sides, about 1 to 2 minutes per side. Repeat with remaining slices.
• Serve hot with additional Strawberry Cream Cheese on the side.
• Add all ingredients to a blender and pulse to combine.

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!)

CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Lemon Lavender Sugar + Raspberries
• Add ¾ cup sugar, lemon zest and lavender to a high-powered blender or food process and pulse for about 30 seconds or until the sugar is very fine. Stir in the remaining sugar. The sugar will keep for a few months in a sealed container at room temperature.
• Add the raspberries to a bowl and sprinkle 2 tablespoons of the lemon sugar over the berries. Add the juice of half a lemon and toss, breaking up some of the raspberries to help release their juices. Allow the berries to sit for 10-15 minutes before serving.
• French Toast
• To make the whipped cream cheese, add the cream cheese and heavy cream to a mixing bowl. Using an electric mixer beat on high speed until soft peaks form, about 3-5 minutes. Beat in the honey and vanilla until just combined.
• Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through
• Fill pockets with whipped cream cheese; press cut edges of pockets together to seal.
• In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
• When ready to cook the French toast, heat a large skillet or griddle, sprayed with cooking spray over medium heat
• Cook the French toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately sprinkled with lemon sugar and raspberries.
• Enjoy!

STRAWBERRY AND CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• spread cream cheese on 6 slices of bread and jam on other 6 slices, put together like a sandwich (can wrap and continue the next morning, if desired).
• mix eggs, milk, vanilla, and sugar.
• dip sandwiches in egg mixture, grill on both sides.
• cut diagonally, spoon sauce over wedges to serve.

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.

STRAWBERRY CREAM CHEESE STUFFED FRENCH TOAST RECIPE BY TASTY

Steps:

• Grind freeze dried berries and mix with one package of vegan cream cheese and sugar, set aside.
• Mix plant milk and chickpea flour in a bowl large enough to fit a roll in. Then, take a roll and cut through the middle to create space for filling.
• Put cream cheese mixture into a sandwich baggy and cut a corner off for easy filling of rolls.
• Fill the ciabatta rolls with cream cheese then soak in the milk/chickpea flour mixture.
• Add butter to a fry pan on low/medium heat, add rolls to the pan. About 3-4 min on each side or until desired golden brown and crispness.
• Serve with fresh berries, whipped topping, powdered sugar and maple syrup.

LEMON CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Thoroughly blend together the cream cheese, lemon zest and juice and the sugar.
• Slice the bread about 3/4 inch thick.
• Spread the cream cheese over half the bread slices, then top with the remaining bread slices.
• Beat together in a small bowl, the eggs, half and half, sugar, vanilla and nutmeg.
• Preheat a heavy griddle over medium heat.
• Dip each stuffed bread slice in the batter, turning to coat well.
• Remove bread from the egg mixture, letting the excess batter drip off.
• Cook the bread on the hot griddle until browned and crisp, about 2-3 minutes on each side. Keep the cooked french toast warm in a 300 degree oven and continue cooking the remaining slices.
• Serve hot with maple syrup or fresh berries.