STUFFED FRENCH TOAST
French toast stuffed with sweet cinnamon-spiced cream cheese and apricot preserves is the perfect brunch dish to greet your family on a weekend morning.
Provided by Food Network
Categories main-dish
Time 40m
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 1. Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.
- 2. Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
- 3. Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired.
STUFFED FRENCH TOAST II
This is a nice change from ordinary French toast. I make this more than the standard recipe. Although this is my family's favorite version, it is very versatile. You can substitute peanut butter for the cream cheese, use different jams or preserves, different extracts or spices - the options are practically limitless! Serve with maple syrup and sprinkle with powdered sugar.
Provided by ELISAW
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 530.7 calories, Carbohydrate 65.5 g, Cholesterol 272.2 mg, Fat 22.2 g, Fiber 2 g, Protein 16.5 g, SaturatedFat 11.1 g, Sodium 577.1 mg, Sugar 34.7 g
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
JAM 'N' CREAM FRENCH TOAST
Steps:
- Spread cream cheese on one slice of bread. Spread jam on the other slice; place jam side down over the cream cheese. In a shallow bowl, beat egg. Dip both sides of bread into egg., In a small skillet, melt butter; toast bread for 3-4 minutes on each side or until golden brown. Serve with syrup if desired.
Nutrition Facts : Calories 376 calories, Fat 26g fat (15g saturated fat), Cholesterol 275mg cholesterol, Sodium 264mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 9g protein.
FRENCH APRICOT CREAM CHEESE BARS
My sister-in-law gave me her recipe for apricot cream cheese bars years ago. They're so yummy, I like to include them with all of the cookies and candy on my Christmas goodie tray.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, butter and egg until crumbly. Remove 1-1/2 cups and set aside. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish., Bake at 350° for 10 minutes. Spread apricot preserves over warm crust., In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Drop by spoonfuls and spread over crust; sprinkle with reserved crumb mixture., Bake at 350° for 25-30 minutes or until center is almost set and topping is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 128 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 131mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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.
FRENCH APRICOT CREAM CHEESE BARS
Make and share this French Apricot Cream Cheese Bars recipe from Food.com.
Provided by Chris from Kansas
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Generously grease 13x9-inch baking pan.
- In a large bowl, combine cake mix, margarine and egg; mix with fork until crumbly.
- Gently spoon 1 1/2 cups into measuring cup; set aside for topping.
- Press remaining crumb mixture in bottom of pan.
- Bake at 350° for 10 minutes.
- Spread preserves evenly over crust.
- In a small bowl, combine cream cheese, sugar, vanilla and egg; beat until smooth.
- Spread evenly over preserves.
- Sprinkle reserved topping mixture over cream cheese.
- Bake at 350° for 28-30 minutes or until toppng is light golden brown.
- Chill before serving. Store in refrigerator.
Nutrition Facts : Calories 212.7, Fat 8.8, SaturatedFat 3, Cholesterol 28.5, Sodium 214.9, Carbohydrate 32.4, Fiber 0.3, Sugar 19, Protein 2.4
FRENCH CREAM CHEESE AND PRESERVES
This looks like a small, white cake. Really makes a pretty centerpiece for a brunch when served with croissants, muffins, bagels etc.
Provided by Marie Nixon
Categories Spreads
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
- In a food processor or blender, combine the cream cheese and honey until smooth.
- Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
- Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
- Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
- Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
- Smooth on the remaining 8 ounces of cream cheese.
- Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
- When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
- Unwrap it carefully, and garnish the top with the almonds or edible flowers.
FRENCH APRICOT CREAM CHEESE BARS
Never trust a skinny cook always was my motto, but this is an exception!. My sis in law Donna Mae made these and I fell in love with them. They are rich, crumbly, creamy, and fruity and are one of my favorite cookies. People always ask me for the recipe when I make these.
Provided by Jane Whittaker
Categories Cookies
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees.
- 2. Spray a 9x13 pan with non stick spray.
- 3. Combine cake mix, butter and egg, mix with a fork til crumbly.
- 4. Spoon 1 1/2 cup crumbs in a bowl and reserve for topping.
- 5. Press remaining crumbs in the pan and bake for 10 minutes.
- 6. Let cool a little, then spread preserves evenly over crust.
- 7. In a bowl combine cream cheese, sugar, vanilla, and egg.
- 8. Spread evenly over preserves.
- 9. Sprinkle reserved topping evenly over cream cheese mixture.
- 10. Bake for 25 to 30 minutes or until topping is golden brown.
- 11. Chill before serving and store leftovers in fridge
BLOOMING FRENCH TOAST RECIPE BY TASTY
Here's what you need: white sandwich bread, cream cheese, granulated sugar, lemon zest, whole milk, heavy cream, light brown sugar, large eggs, vanilla extract, ground nutmeg, ground cinnamon, strawberry preserve, blueberry preserves, raspberry preserves, maple syrup, powdered sugar, strawberry, blueberry, raspberry
Provided by Katie Aubin
Categories Breakfast
Time 1h25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350˚F (180˚C).
- Stack three pieces of bread on top of each other and use a rolling pin to flatten. Trim the crusts, then separate the individual slices. Repeat with the remaining bread.
- In a medium bowl, combine the cream cheese, ⅓ cup (65 g) granulated sugar, and the lemon zest. Mix well, then set aside.
- In a separate medium bowl, whisk together the the milk, cream, brown sugar, eggs, vanilla, nutmeg, and 2 teaspoons of cinnamon. Set aside.
- Using an offset spatula, spread about 2 teaspoons of the cream cheese filling across a slice of flattened bread. Top with 1 teaspoon of strawberry preserves and spread across the bread. Spread 11 more slices of bread with the cream cheese filling and strawberry preserves, then repeat with the blueberry preserves and raspberry preserves.
- Starting from the bottom, tightly roll up each slice of bread, then place seam-side down so they stay closed.
- In a small bowl, mix together the remaining 2 tablespoons of granulated sugar and remaining 3 teaspoons of cinnamon.
- Line a baking sheet with parchment paper and set a 3-inch (7.5 cm) wide bowl in the center of the pan.
- Dip each roll up in the custard, allowing any excess to drip off. Arrange 12 roll ups around the bowl on the prepared baking sheet. Brush all over with custard and sprinkle with the cinnamon sugar. Repeat stacking, brushing, and sprinkling with the remaining roll ups. Remove the bowl from the center of the ring.
- Bake the French toast ring for 22-25 minutes, until golden brown.
- Replace the bowl in the center of the ring and fill with the maple syrup. Dust the ring with the powdered sugar. Garnish with strawberries, blueberries, and raspberries.
- Enjoy!
Nutrition Facts : Calories 1048 calories, Carbohydrate 129 grams, Fat 55 grams, Fiber 4 grams, Protein 18 grams, Sugar 97 grams
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