Deviled Egg Stuffed French Toast Food

FRENCH TOAST STUFFED WITH BACON, ONION TOMATO JAM WITH GRUYERE, AND A FRIED EGG

Steps:

• For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
• Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
• For the French toast: Preheat the oven to 200 degrees F.
• In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
• Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
• Working in batches, soak each "toast" in the egg mixture for about 1 minute; flip and soak the other side.
• While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
• Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
• For the fried eggs and assembly:
• Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
• Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.

STUFFED FRENCH TOAST

Steps:

• Batter:
• Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
• Filling:
• Fold all ingredients together in a bowl until well incorporated but not completely smooth.
• Syrup:
• Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
• French Toast:
• Preheat oven to 350 degrees F.
• Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
• Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

SUPER-STUFFED FRENCH TOAST

Steps:

• Preheat indoor grill or griddle.
• In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined.
• Lay 6 slices of bread out and lightly brush egg mixture around edges. Press a "pocket" in the middle of each slice of bread for the filling. Heap 2 teaspoons of apple or cherry pie filling in the middle of each bread pocket.
• Take remaining 6 slices and brush the edges with egg mixture. Place on top of bread with filling and seal edges with fingers.
• Dip stuffed bread in the egg mixture and place on sprayed griddle; cook for 6 to 8 minutes, turning once, until lightly browned. Sprinkle with cinnamon and/or powdered sugar.

STUFFED FRENCH TOAST II

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
• In a medium, shallow bowl, beat together the eggs, milk and almond extract.
• Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

STUFFED FRENCH TOAST

Steps:

• Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets., In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired.

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY

Steps:

• Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
• In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
• Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
• Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
• Preheat the oven to 350°F (180°C).
• Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
• While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
• Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
• Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
• Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
• Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
• Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
• Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
• Enjoy!

STUFFED FRENCH TOAST

Steps:

• Blend the ricotta cheese, sugar, orange and lemon zest in a medium mixing bowl. Cover and set aside. Beat eggs and milk in a wide flat bowl. In a large saucepan or griddle, melt margarine on medium heat. Dip each piece of bread into the egg mixture briefly on each side. Place in saucepan and cook until browned on each side. Spoon about 2 tablespoons of the ricotta mixture onto 5 pieces of French toast and spread. Place remaining 5 pieces of toast on top of mixture.

SANDWICH FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x13-inch casserole dish with cooking spray.
• Spread butter on one side of each bread slice; top each bread slice with 2 slices ham and 1 slice Swiss cheese. Arrange open-faced sandwiches in the prepared casserole dish, overlapping them to fit.
• Whisk milk, eggs, Worcestershire sauce, mustard powder, salt, and pepper together in a bowl; pour milk mixture over the open-faced sandwiches. Allow milk mixture to soak in for at least 15 minutes.
• Bake in the preheated oven until eggs are set and casserole is cooked through, about 20 minutes.

STUFFED FRENCH TOAST

Steps:

• Spread 8 of the bread slices with cream cheese and the other 8 with preserves.
• Put them together (with the fillings inside).
• Beat the eggs with the cinnamon, salt, sugar and cream and vanilla.
• Dip each "sandwich" in the batter to coat lightly.
• Then, dip in the crushed cornflakes to coat.
• Melt the butter in a skillet or griddle over medium heat and fry the sandwiches until they are golden brown on both sides.
• Add more butter as needed.
• Remove the finished toast to a platter in a warm oven or chafing dish.
• Sprinkle with confectioners' sugar, if desired, and serve with more butter and warm maple syrup or fruit sauce.

STUFFED FRENCH TOAST CASSEROLE

Steps:

• Cut bread slices into cubes.
• Cover bottom of a 9x13 dish with half of the bread.
• Dot bread with cream cheese then cover with remaining bread.
• In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
• Pour egg mixture over bread and cream cheese.
• Cover and refrigerate overnight.
• Bake at 375°F for 45 minutes or until set.
• Serve with warm maple syrup, or without depending on taste.

CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES

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.

LORILYN'S DEEP FRIED STUFFED FRENCH TOAST

Steps:

• In stand up mixer or in small bowl, combine cream cheese, almond extract and powdered sugar until fluffy.
• Fit a cake decorating bag with a large tip (star or round) and fill with cream cheese mixture. Set aside.
• Using a serrated bread knife, slice each piece of Texas Toast into half on the diagonal.
• Along the newly cut diagonal edge, use the tip of the knife to gently make a one inch slice into the center of the bread, making sure the slice runs parallel to the top and bottom of the bread.
• Insert the decorator tip into the opening & squeeze out about a teaspoon or so of filling. With a thumb & finger, gently pinch the opening to close it back up & cover the filling. (This could also be done with a ziplock baggie with a corner cut off, although not quite as easily.).
• In mixer or another medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
• Beat in milk and eggs until batter is smooth. Pour into deep wide bowl or into a pie plate, for dipping.
• Pre-heat deep fryer or griddle (about 350°) and when ready dip filled slices of bread into batter, turn once and place into fryer basket. (Mine will hold two slices at a time.)
• Fry 2 minutes or until lightly browned & crispy looking then turn each slice over with a pair of tongs and fry the other side for 2 minutes or until done.
• Remove with tongs to paper towel lined plate to drain. Sprinkle with powdered sugar, if desired.
• Repeat with the rest of the slices.
• Serve immediately (careful - filling is hot) with your choice of syrups, jams or jellies.

STUFFED FRENCH TOAST LOAF RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.
• For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.
• Dip slices of brioche in egg mixture.
• Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.
• Cover the slices with cheesecake filling and spread evenly.
• Layer another row of brioche slices and top with slices of strawberry and banana.
• Layer one last row of brioche slices using small pieces of the bread to fill in the holes.
• Bake for 30 minutes covered, then 10 minutes uncovered.
• Let cool to room temperature.
• Invert the loaf onto a parchment paper-lined baking tray.
• Brush top of loaf with butter and sprinkle sugar over top.
• Broil on high for 5 minutes or until sugar starts to carmelize.
• Garnish with more strawberries, banana, and powdered sugar. Slice and serve.
• Enjoy!

STUFFED FRENCH TOAST (COOK'S ILLUSTRATED)

Steps:

• Microwave the cream cheese (in a large bowl) on high just until softened, 5 to 10 seconds. Check it. You'd be surprised how microwave ovens vary.
• Stir in 2 tablespoons of the sugar and all of the cinnamon and nutmeg. Stir till smooth. Wrap tightly and chill for about 20 minutes.
• Meanwhile, adjust oven rack to the middle position. Heat oven to 200 degrees. Arrange the bread on a rack set over a rimmed baking sleet. Bake it until slightly dry, about 15 minutes. (I would say "or stale bread", but if you're familiar with their exhaustive testing approach, it's best to just trust them and do this step.).
• Spread the cream cheese evenly over 4 pieces of bread. Leave a 1/2-inch at the edges. ( If you do not leave the border clear, it will just come out while cooking and be wasted.) Lightly press the rest of the slices over the top to make 4 sturdy sandwiches.
• Melt 2 tablespoons butter. Whisk it with the milk, egg, vanilla, salt and the remaining 2 T. of sugar. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
• Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more T. of the butter in a 12-inch non-stick skillet over medium heat until it begins to brown, swirling to coat the pan.
• Remove the bread from the batter. Let excess batter drip back in the dish. Lay two sandwiches in the hot skillet. Cook until golden brown on both sides, about 2.5 minutes per side. Transfer to a wire rack and keep warm in the oven. Repeat with the other two sandwiches.