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.
STUFFED FRENCH TOAST WITH FRESH STRAWBERRY JAM AND BLUEBERRIES
Provided by Kelsey Nixon
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
- In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in.
- In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
- In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
- Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.
- In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.
- Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.
VEGAN LEMON-BERRY CREAM CHEESE STUFFED FRENCH TOAST
Thick slices of French bread stuffed with zesty 'n' sweet lemon-berry cream cheese, dunked in batter, then pan fried until golden and crispy! This Vegan Lemon-Berry Cream Cheese Stuffed French Toast is the perfect brunch and the best part is that it only takes about 30 minutes!
Provided by Ashley
Categories Vegan
Time 30m
Yield 3 large servings or 6 regular servings
Number Of Ingredients 15
Steps:
- For the lemon-berry cream cheese stuffing, place the freeze-dried berries in a food processor and pulse until a powder forms, about 30 seconds. Place the berry powder into a bowl with the cream cheese, fresh lemon zest and maple syrup, and stir thoroughly to combine. Set aside.
- For the French Toast, place the milk, flour, sugar and vanilla extract in a large shallow bowl. Whisk to combine and set aside.
- Carefully cut down ¾ of the middle of each slice of bread, creating a 'pocket', making sure not to cut all the way through. Stuff each slice of bread with about 1-2 scant tablespoons of the lemon-berry cream cheese and gently close. Continue until each slice of bread is stuffed. Soak the stuffed bread into the milk mixture until completely soaked through, about 1 minute per side.
- In the meantime, place about 1-2 teaspoons of vegan butter in a large non-stick killet over medium heat. Once the bitter is melted, work in batches to fry each piece of stuffed toast until golden and crispy, about 2 to 3 minutes per side. Repeat with the remaining pieces of stuffed toast, adding 1 to 2 teaspoons of butter to the pan as needed.
- Serve each with a generous sprinkle of powdered sugar, whipped cream, fresh berries, a pat of vegan butter and maple syrup, and enjoy!
BANANA WALNUT STUFFED FRENCH TOAST
Make this on those special days for those special ones in your life! Cinnamon french toast is a treat with smooth creamy filling topped with a luxurious topping of walnuts and bananas.
Provided by Rita1652
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cream cheese filling:.
- Combine the cream cheese, sugar and vanilla extract in the mixer bowl. Beat until smooth; set aside.
- Banana and Walnut Topping:.
- Dry toast the walnuts in a small pot for 2 minutes. Carefully add syrup to nuts bring to a light boil, add half and half stir to combine. Add bananas. Keep warm over low flame.
- French Toast:.
- In a wide dish, combine the milk, eggs, lemon zest, salt, and vanilla extract. Beat with a fork until well blended. Pour enough vegetable oil into a large skillet to cover by 1/8 inch. Dip the bread slices into the egg mixture, and moisten thoroughly on both sides. Add several bread slices to skillet and cook for 2 to 3 minutes on one side or until deep golden brown. Flip; continue cooking on other side until deep golden brown and slightly puffy throughout, 2 to 3 minutes. Transfer bread slices to paper towels to remove excess oil. Place in a warm oven while preparing remaining slices. Repeat with remaining bread slices, adding more oil if necessary. Cover half of the slices of toast with 1/4 of the Cream Cheese Filling. Place the remaining slices on top of the cream cheese-covered ones, forming sandwiches. Cut on an angle. Pour warm Banana Walnut topping over toast.
Nutrition Facts : Calories 394.2, Fat 18.8, SaturatedFat 5.5, Cholesterol 115.2, Sodium 166.7, Carbohydrate 49.7, Fiber 2.5, Sugar 38.3, Protein 9.7
RICOTTA-STUFFED FRENCH TOAST
This recipe is adapted from a breakfast treat a friend of ours prepared during back-country trips into the mountains. Now we serve it to guests at our bed and breakfast, and it's one of their favorites! The maple syrup, Vermont cheese, bread from our local baker and eggs from our own Bantam hens provide plenty of energy for skiers, hikers and bicyclists who visit our inn!
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Cut bread into 24 thin slices. Spread 12 slices with ricotta cheese; top with remaining bread slices. Beat eggs, cream, vanilla extract, nutmeg and cinnamon together. , Dip each sandwich into egg mixture. In skillet, melt 1 tablespoon butter. Grill sandwiches slowly until golden brown; turn and grill other side. , Dust with confectioners' sugar. Top with maple syrup if desired.
Nutrition Facts :
STUFFED FRENCH TOAST RECIPE
Wake up to a sweet and satisfying French toast for breakfast! This Stuffed French Toast is golden brown and crispy, filled with a rich and creamy filling. You will jump out of bed faster each morning to get your hands on this deliciousness!
Provided by Natalya Drozhzhin
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Prepare all ingredients. Allow cream cheese to reach room temperature.
- In a medium sized bowl, whisk eggs with milk, and half of the vanilla extract.
- In a small bowl, whip cream cheese together with sugar and the remaining vanilla extract. Add fresh blueberries into the cream mixture and stir to combine.
- Scoop up a spoonful of the cream cheese mixture and spread it onto one of the bread slices. Sandwich another slice of bread on top. Carefully dip both sides of toast into the egg mixture.
- On low heat, preheat a skillet with a tablespoon of butter. Place the assembled Stuffed French Toast and fry until golden brown, then flip over and repeat.
- Serve your Stuffed French Toast with some fresh berries and powdered sugar. Enjoy!
Nutrition Facts : Calories 475 kcal, Carbohydrate 56 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 152 mg, Sodium 495 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
THE BEST STUFFED FRENCH TOAST
Delicious Stuffed French Toast is just what weekends were made for! Classic French Toast fried to golden perfection and stuffed with fresh strawberries and cream cheese takes this easy breakfast to the next level. A sweetly satisfying breakfast dish that is perfect for brunch!
Provided by Trish - Mom On Timeout
Categories Breakfast
Number Of Ingredients 14
Steps:
- Combine eggs, half & half, vanilla, cinnamon, nutmeg and brown sugar in a shallow bowl.
- Whisk well until all of the ingredients are fully incorporated. Set aside.
- In a separate bowl, stir together strawberries, sugar, and lemon juice until just combined. Set aside.
- In a small bowl beat together cream cheese, powdered sugar, and fresh lemon zest until smooth and well combined, about 1 minute.
- Take two slices of bread and spread about 1 1/2 tablespoons of the cream cheese mixture onto each piece of bread keeping clear of the edges.
- Pat strawberries dry with a paper towel to soak up any excess juices. Layer strawberries in a single layer on one piece of bread and place the other piece of bread on top..
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Dip each "sandwich" in egg mixture until fully coated. Quickly transfer French toast to the hot, greased skillet.
- Cook each side for about 2 to 3 minutes, or until each golden brown.
- Serve warm with powdered sugar, maple syrup fresh strawberries, or whipped cream (or top with everything!).
Nutrition Facts : Calories 807 kcal, Carbohydrate 66 g, Protein 15 g, Fat 55 g, SaturatedFat 32 g, Cholesterol 325 mg, Sodium 675 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
STRAWBERRIES AND CREAM STUFFED FRENCH TOAST
A breakfast favorite! Sweetened fresh strawberry cream cheese stuffed between thick slices of bread and dipped into a rich custard batter and cooked in a buttery skillet until golden brown. Topped with fresh berries and homemade whipped cream. A showstopping breakfast dish!
Provided by Melissa Stadler, Modern Honey
Categories Breakfast
Time 17m
Number Of Ingredients 14
Steps:
- In a small bowl, beat together cream cheese, jam, and lemon zest. Fold in fresh strawberries. Spoon mixture on piece of bread and top with another piece of bread.
- In a shallow dish, whisk together milk, eggs, vanilla and brown sugar.
- Heat skillet on medium low heat and add 1 Tablespoon of butter per french toast.
- Working in batches, dip each piece of french toast into custard batter. Let each side soak for about 10 seconds. Add the soaked slices to the sizzling butter in the skillet.
- Cook until golden brown -- about 4 minutes per side.
- Serve with fresh berries, powdered sugar, whipped cream and real maple syrup.
CREAM CHEESE STUFFED FRENCH TOAST
Thick slices of sweet, egg-soaked bread cooked until golden and stuffed with a sweet cream cheese filling. Perfect for a sweet breakfast or brunch treat.
Provided by A Cup Full of Sass
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Beat together cream cheese, powdered sugar, and vanilla until you have a spreadable consistency.
- Spread a thick layer of cream cheese filling on one side of half of the Texas Toast. Top with a second piece of Texas toast, forming a sandwich with cream cheese filling in the middle.
- In a small bowl whisk eggs, milk, granulated sugar and cinnamon together. Dip the sandwiches in the egg mixture to coat completely
- Melt butter on a griddle or skillet over medium heat. Cook sandwiches until golden brown on both sides.
- Top with strawberries, syrup, and whipped cream.
Nutrition Facts : Calories 494 kcal, Carbohydrate 49 g, Protein 11 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 96 mg, Sodium 574 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
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
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