STUFFED FRENCH TOAST POCKETS RECIPE BY TASTY
Here's what you need: white bread, eggs, milk, vanilla extract, cinnamon, cream cheese, honey, cinnamon, powdered sugar, syrup
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
- Roll each slice of bread flat with a mason jar or rolling pin.
- Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
- NOTE: Be careful not to press down on the center so the filling doesn't spread.
- Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
- Use a knife to refine the edges of the circle. Gently release pocket from lid.
- Press down firmly on the outer edges of the pocket with a fork to make indentations.
- Repeat steps 3-8 for each pocket. Set pockets aside.
- Preheat oven to 400˚F (200˚C).
- Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
- Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
- Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
- Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
- Let cool 5-10 minutes.
- Garnish with powdered sugar and syrup.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 27 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, Sugar 23 grams
HEALTHY GRILLED FRENCH TOAST FOIL PACKETS
We've made firing up your grill in the early AM worth it with this easy twist on a breakfast classic. A lightly buttered foil pack steps in for the traditional skillet and cuts way down on the fat for cooking. For campground cooks, we used canned non-fat evaporated milk (it's one less thing to keep cold). Go for the non-stick foil to prevent sticking and burning.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Special equipment: nonstick foil
- Prepare a grill for medium-high heat.
- Tear eight 14-inch pieces of nonstick foil and lay them out nonstick-side up. Brush the centers of each piece with the melted butter.
- Whisk together the evaporated milk, eggs, maple syrup, vanilla and cinnamon in a small baking dish or large resealable bag.
- Dip each side of each piece of bread in the milk mixture until fully submerged. Arrange 2 pieces of bread next to each other, without overlapping, on 1 piece of buttered foil. Repeat with the remaining bread and 3 pieces of foil.
- Make the foil packs: Put the remaining 4 pieces of foil, buttered-side down, directly on top of the bread so the foil touches the bread and the edges line up. Fold and crimp the edges tightly to make 4 oblong packets.
- Put the packs on the grill, close the lid and cook for 5 minutes. Turn the packets over, close the lid and grill 5 minutes more. Remove and let rest for a few minutes. Carefully open the packets (hot steam will escape). Both sides of the French toast should be browned and the center should be custardy. Keep in the packets or transfer to plates. Top each serving with 1/4 cup of the berries and more maple syrup, if desired.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 115 milligrams, Sodium 440 milligrams, Carbohydrate 56 grams, Fiber 5 grams, Protein 15 grams, Sugar 23 grams
FRENCH TOAST STICKS
I never liked French toast, but these sticks are the best. No need to have syrup or anything, they are good as-is.
Provided by cole332002
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 18
Number Of Ingredients 8
Steps:
- Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture.
- Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 9.7 g, Cholesterol 20.9 mg, Fat 0.9 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 66.2 mg, Sugar 5.5 g
CHOCOLATE SURPRISE FRENCH TOAST POCKETS
For those who love chocolate anytime of day. My kids love these! Cooking time includes prep. time. (Note: 1 tablespoon of orange liquer can be mixed into egg mixture if desired).
Provided by Mia Bella
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut a pocket horizontally in each slice of bread through the top of crust.
- Fill each bread slice with chocolate chips. Make batter by mixing eggs, milk, sugar, vanilla, cinnamon,liqueur(optional) and nutmeg in a shallow dish.
- One at a time, carefully dip the filled bread slices into the egg mixture to coat both sides.
- In a large skillet, melt 1 tablespoon of the butter over medium heat. Cook the slices on the hot pan until golden brown on both sides, using more butter as needed.
- Transfer 2 slices to each plate, dust with powdered sugar before serving. Dust with powdered sugar and serve with maple syrup.
Nutrition Facts : Calories 487.2, Fat 17.5, SaturatedFat 9.3, Cholesterol 130.4, Sodium 498.4, Carbohydrate 74.1, Fiber 2.8, Sugar 36.2, Protein 10.5
FRENCH TOAST POCKETS
This recipe takes French Toast to a new and nirvanic level. My kids aren't crazy about coconut, so I leave it out, but I have seen adults (and other people's children) just inhale these!
Provided by Mirj2338
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine cream cheese, vanilla, chopped pecans and 2 tablespoons of sugar.
- Set aside.
- Combine eggs, milk, nutmeg and 4 tablespoons of sugar until well blended.
- Set aside.
- Combine crushed cornflakes with coconut and set aside.
- Cut down through the top and along one side of each slice of bread.
- Spread a generous tablespoon of cream cheese filling inside of each pocket.
- Preheat a greased griddle.
- Dip the bread pockets into the egg/milk mixture, then press them into corn flake/coconut mixture, coating both sides of each pocket slice.
- Cook until golden on both sides.
- Serve warm with syrup.
Nutrition Facts : Calories 870.6, Fat 59.8, SaturatedFat 24.8, Cholesterol 441, Sodium 715.5, Carbohydrate 62.2, Fiber 5.9, Sugar 24.8, Protein 24.9
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