French Toast With Raspberry Chocolate Cream Cheese Food

OVERNIGHT RASPBERRY CREAM CHEESE FRENCH TOAST BAKE

Steps:

• Spray a 9"x9" baking dish with non-stick cooking spray, set aside.
• Add half of your challah to bottom of pan and sprinkle with raspberries (reserving a few for topping) and cream cheese.
• Top with remaining bread and press down.
• In bowl mix together your eggs, cream, honey, cinnamon and sugar and pour over top of your bake until covered.
• Cover with tin foil, pressing down again to smoosh everything together.
• Refrigerate overnight.
• Remove from refrigerator abut 30 minutes before baking.
• Preheat your oven to 350 and place covered bake in and bake for 30 minutes then remove tin foil and bake for another 30 minutes until tops turn golden and center is set.
• Remove from oven and let cool slightly and sprinkle with powdered sugar and serve with syrup.

RASPBERRY BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

FRENCH TOAST WITH RASPBERRY, CHOCOLATE & CREAM CHEESE

Steps:

• With a heart shape cookie cutter cut 6 slices of bread.
• Spread 1 tablespoon of cheese on 3 of the slices. Sprinkle on the cheese 1/3 of the chips on each pressing in lightly.
• Spread 1 teaspoon raspberry jam on each of the other 3 slices bread. Top these on to the cream cheese halves, pressing together to adhere.
• Mix eggs, milk, extracts, salt, and cinnamon together. Place the sandwiches into the egg mixture and flipping till all is absorbed.
• In a hot pan heat butter and oil. Fry toast till golden brown and flip to finish browning other side.
• Continue cooking stove top or in a 350 degree oven till desired doneness.
• Top with sugar, syrup, and or fresh berries.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

RUTHIE'S CHOCOLATE FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• Make sauce:
• Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
• Make French toast:
• Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
• Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
• Cut French toast in half diagonally and serve with sauce.

RASPBERRY-STUFFED FRENCH TOAST

Steps:

• Warm 6 serving plates in the oven at 200 degrees.
• Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
• Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.

RASPBERRY CHEESECAKE STUFFED FRENCH TOAST

Steps:

• In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
• Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

FRENCH TOAST I

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

RASPBERRY CREAM CHEESE FRENCH TOAST

Steps:

• In a medium bowl, combine 1 cup raspberries, cream cheese and sugar. Mash with a fork combining ingredients. Set aside.
• In a separate shallow bowl, combine eggs, cinnamon and milk. Whisk to combine ingredients.
• Heat griddle or skillet over low-medium heat. Add butter and let melt.
• Soak each slice of bread in egg mixture; Approximately 30 seconds and immediately place in heated skillet. Fry for 2 minutes or until golden brown. Place slices in a separate plate.
• To serve, place 3 slices of French toast on a serving plate. Spoon 1 tablespoon raspberry cream cheese spread in between slices. Top with maple syrup and extra fresh raspberries.