OVERNIGHT BLUEBERRY-LEMON-CREAM CHEESE FRENCH TOAST
Cream cheese, lemon and juicy blueberries give this easy make-ahead French toast bake fresh spring flavor with the right amount of decadence.
Provided by By Cindy Rahe
Categories Breakfast
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Lightly butter 13 x 9-inch (3-quart) baking dish.
- In medium bowl, beat cream cheese, 3 tablespoons of the sugar, and 1 tablespoon of the lemon peel with electric mixer on medium speed until smooth and creamy. Generously spread mixture over 5 slices of the challah. Press a few blueberries onto cream cheese; place another slice challah on top of each to make cream cheese and blueberry sandwiches. Place 4 of the sandwiches in baking dish. Cut remaining sandwich into pieces to fill in any gaps between the ones already in the dish.
- In large bowl, beat eggs, remaining 3 tablespoons sugar, remaining 1 tablespoon lemon peel, the milk and cream with whisk. Pour mixture over challah in casserole; top with remaining blueberries. Cover with plastic wrap; refrigerate at least 1 hour but no longer than 12 hours.
- Take dish out of refrigerator about 30 minutes before baking to take the chill off. Heat oven to 350° F. Bake about 40 minutes or until puffed and golden. Cool on rack 15 minutes before serving.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 1/2 g
KERRY'S FRENCH TOAST
A French toast sandwich with a cream cheese and brown sugar center. My family loves this, and it can be cut into wedges and served at brunch. Can be served with syrup or jam, or eaten without either. Dust with powdered sugar for prettier presentation!
Provided by Kerry Carpenter Lubecki
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, blend the cream cheese with brown sugar, allspice, nutmeg and cinnamon
- Spread 4 slices bread with the cream cheese mixture, and top with remaining bread slices, creating sandwiches.
- Mix eggs and milk in a shallow bowl. Dip bread into the egg and milk to coat thoroughly.
- Melt butter in a medium skillet over medium high heat. Cook coated bread slices 2 to 4 minutes on each side, or until golden brown.
Nutrition Facts : Calories 770.1 calories, Carbohydrate 68.7 g, Cholesterol 460 mg, Fat 45.6 g, Fiber 2.1 g, Protein 23.6 g, SaturatedFat 24.3 g, Sodium 782.9 mg, Sugar 29.7 g
FRENCH TOAST (STUFFED WITH CREAM CHEESE)
Make and share this French Toast (stuffed with Cream Cheese) recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 18m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 565.2, Fat 37.2, SaturatedFat 19.7, Cholesterol 280.8, Sodium 649.9, Carbohydrate 39.8, Fiber 2, Sugar 9.7, Protein 18.1
LEMON CREAM CHEESE STUFFED FRENCH TOAST
This is a speciality of the State Street Inn Bed and Breakfast in Hood River, Oregon. I can't wait to make this for our next overnight guests.
Provided by Geema
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
CREAM CHEESE STUFFED FRENCH TOAST
Make your mornings memorable with our Cream Cheese Stuffed French Toast recipe. Topping our Cream Cheese Stuffed French Toast with raspberries and dried lavender sprigs gives this classic dish an elegant twist.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 12 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
LEMON BLACKBERRY TORTILLA FRENCH TOAST
This twist on crepes is tart-sweet with a creamy lemon filling and juicy blackberries. Think of this as a cross between thin French toast, light crepes and crispy quesadillas. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat cream cheese, 3 tablespoons lemon curd, lemon zest and extract until fluffy. Set aside., In a shallow bowl, whisk eggs, cream and remaining lemon curd until blended; stir in poppy seeds. In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Dip both sides of a tortilla in egg mixture, allowing excess to drip off. Place in skillet; toast until golden brown, 2-3 minutes on each side. Remove to a wire rack. Repeat with remaining tortillas, adding butter to grease the skillet as needed. , Spread about 3 tablespoons cream cheese mixture over each tortilla to within 1/4 in. of edges. Fold tortillas in half over filling. In a microwave-safe bowl, combine blackberries and spreadable fruit; microwave, covered, at 50% power until warmed, 2-3 minutes, stirring once. Serve with tortillas and, if desired, additional lemon zest.
Nutrition Facts : Calories 445 calories, Fat 27g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 403mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 3g fiber), Protein 8g protein.
LEMON CREAM CHEESE FRENCH TOAST
A lovely french toast recipe that is a favorite at the Rose Cottage Guest House in Tacoma, Washington. Hope you enjoy.
Provided by Peggy Lynn
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make filling:.
- In a small bowl, stir together cream cheese, lemon juice, zest and sugar.
- Set aside.
- To make batter:.
- Blend eggs, half and half, sugar and vanilla and nutmeg in a large flat-bottomed bowl.
- Set aside.
- Preheat griddle to medium heat and lightly oil.
- Spread about two tablespoons filling on one side of a bread slice.
- Top with another slice and lightly press together.
- Dip sandwhich into batter, turn once and place on griddle.
- Cook until lightly browned on each side, about three minutes.
- Repeat to make desired number of servings.
FRENCH TOAST BAKE WITH CREAM CHEESE
This sweet French toast bake with cream cheese is very similar to one I order at a local restaurant! Baked with syrup right into it! Can feed a group of people!
Provided by Ashley R Hansen
Categories French Toast Casserole
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread cream cheese in a thick layer onto the bread slices and cut bread into cubes. Layer in the bottom of a 9-inch square baking dish.
- Whisk eggs, milk, maple syrup, vanilla, cinnamon, and nutmeg in a bowl until well combined. Pour over bread cubes and pat gently until bread is evenly soaked. Let sit for 5 to 10 minutes.
- Bake in the preheated oven until eggs are cooked and fluffy, 35 to 45 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 34.5 g, Cholesterol 221.7 mg, Fat 17.1 g, Fiber 0.9 g, Protein 13 g, SaturatedFat 8.7 g, Sodium 409.6 mg, Sugar 16.6 g
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LEMON FRENCH TOAST FOR SUNDAY BRUNCH - LAUREN'S LATEST
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Estimated Reading Time 3 mins
- In a shallow dish, whisk eggs, milk, vanilla and cinnamon together. Dip 1-2 slices of bread into the egg mixture and place into hot pan. Cook 1 minute per side or until browned. Continue this method until all french toast is cooked.
- Spread some lemon cream over each slice of french toast and top with sliced strawberries and/or powdered sugar. Serve immediately.
BAKED CROISSANT FRENCH TOAST WITH LEMON CREAM CHEESE
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Ratings 6Category BreakfastCuisine AmericanEstimated Reading Time 3 mins
- In the bowl of stand mixer, beat together the cream cheese, zest of one lemon, strained juice of one lemon, and 1/2 cup powdered sugar.
- Spread the cream cheese mixture over each half of the croissants and then put the tops and bottoms back together. Arrange the pieces evenly in a baking dish (mine is about a 5x9).
- In the same bowl that had the cream cheese mixture (no need to wash it out first), whisk together the eggs, milk, juice and zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour over the croissants and cover with foil.
LEMON + CREAM CHEESE OVERNIGHT FRENCH TOAST …
From tasteslovely.com
5/5 (4)Total Time 1 hr 15 minsCategory BreakfastCalories 282 per serving
- In a mixing bowl (or in your blender), combine the milk, eggs, vanilla and lemon zest. Whisk (or blend) to fully combine.
- Pour the milk + egg mixture over the cubed bread + cream cheese. It will almost completely submerge all the bread. I use a spatula to gently press the cubed bread into the milk + egg mixture. Cover and refrigerate overnight (at least 8 hours, or up to 48 hours).
- In the morning, bake at 350ºF uncovered for 1 hour, or until the top of the french toast casserole is getting golden brown. Let it cool for 5 minutes before serving.
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