APPLE, PEAR AND WALNUT STUFFED FRENCH TOAST
Steps:
- For the fruit-nut mixture: Mix the butter with the apples, pears, walnuts and cinnamon in a medium bowl. Refrigerate to chill briefly.
- For the French toast: Meanwhile, in a large flat dish, whisk together the eggs, milk, sugar, cinnamon, nutmeg, salt and vanilla.
- Make a deep slice from the side into the center of each bread slice to form a pocket. Stuff a couple spoonfuls of the fruit-nut mixture into each piece (reserve any leftover fruit-nut mixture for serving). Dip the stuffed bread in the egg mixture to moisten on both sides (but not so much that the bread falls apart).
- Heat a large skillet over medium heat and melt 1 tablespoon of butter. In batches, add the stuffed bread and cook until golden brown, flipping gently, 2 to 3 minutes per side. Continue cooking the remaining bread, adding additional butter as needed.
- Put the extra fruit-nut mixture in the skillet and cook a few minutes over medium heat, just to soften the fruit. Spoon over the French toast and serve with warm maple syrup.
MASCARPONE STUFFED FRENCH TOAST WITH PEACHES
Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too.
Provided by Escapechef
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
- Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
- Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
- Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 56.3 g, Cholesterol 179.5 mg, Fat 20.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 9.6 g, Sodium 91.9 mg, Sugar 26.4 g
MRS. KOSTYRA'S PEAR-STUFFED FRENCH TOAST
Martha says of this simple brunch dish of fluffy French toast stuffed with pears, "filling it with fruit may be an idea Mom borrowed from me, which is kind of nice-the learning going in the other direction."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 14
Steps:
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear slices and 1 tablespoon sugar; cook, stirring occasionally, until pears are tender and caramelized, about 10 minutes.
- Put eggs, milk, orange juice, eau de vie, if desired, lemon juice, remaining 2 tablespoons sugar, salt, and zests in a wide, deep dish. Beat well with a fork.
- Dip brioche slices into egg mixture; transfer to a rimmed baking sheet. Divide pears among half the slices. Top with remaining slices.
- Melt remaining 3 tablespoons butter in a large nonstick skillet over medium heat. Transfer 2 or 3 pear sandwiches to skillet with a spatula. Cook until deep golden brown on one side, about 2 minutes. Turn; cook until deep golden brown and slightly puffy all over, about 2 minutes more. Repeat with remaining sandwiches. Serve immediately with maple syrup or confectioners' sugar, if desired.
STUFFED FRENCH TOAST
Steps:
- Blend the ricotta cheese, sugar, orange and lemon zest in a medium mixing bowl. Cover and set aside. Beat eggs and milk in a wide flat bowl. In a large saucepan or griddle, melt margarine on medium heat. Dip each piece of bread into the egg mixture briefly on each side. Place in saucepan and cook until browned on each side. Spoon about 2 tablespoons of the ricotta mixture onto 5 pieces of French toast and spread. Place remaining 5 pieces of toast on top of mixture.
PEAR-STUFFED FRENCH VANILLA TOAST
My handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother use to prepare. He says he makes it frequently for his children and they clean their plates! -Gail Borczyk, Boca Raton, Florida
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans., In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts :
CINNAMON PEAR STUFFED FRENCH TOAST
Make and share this Cinnamon Pear Stuffed French Toast recipe from Food.com.
Provided by FoodisGood
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the canola oil and butter in a 10-inch nonstick skillet. Once the foam from the butter has subsided, add the pears and 1/2 teaspoon cinnamon. Cook the pears until just warmed through, about 1 1/2 minutes. Remove from heat and add the cream cheese; stir until cream cheese is melted. Remove from skillet to stop the cooking and transfer to a bowl.
- Lay bread on a cutting board and make a 2-inch incision into the side to form a pocket inside the bread. Be careful not to pierce the other side of the bread. Repeat for each slice of bread. Spoon 2 tablespoons of the pear mixture into each pocket and set aside.
- Combine egg whites, whole egg, and remaining 1/2 teaspoon cinnamon; whisk together. Transfer egg mixture to a shallow 6-inch wide plate.
- Heat a nonstick griddle over medium heat for 1 minute. Lightly spray the griddle with cooking spray.
- Take 1 stuffed French toast and lightly dip both sides into the egg mixture, and then lightly dip each edge. Place the French toast on the griddle and cook for 1 1/2 minutes. Flip and cook for another 1 1/2 minutes on the other side. While each piece of French toast is cooking on its first side, repeat the dipping process with the next one. Once the
- toast is golden brown, remove from heat. (You can keep the toast warm in a low-temperature oven while you are making the rest.) Serve with maple syrup, if desired.
Nutrition Facts : Calories 177.7, Fat 7.2, SaturatedFat 2.4, Cholesterol 54.4, Sodium 226.1, Carbohydrate 23.3, Fiber 4.2, Sugar 7.8, Protein 6.9
STUFFED PEPPERS WITH MRS. KOSTYRA
Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots. For a bit more bite, substitute green peppers for the yellow.Martha made this recipe on Cooking School episode 306.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spread pine nuts in single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly.
- Line a baking pan that's just large enough to hold the peppers with the tomato slices. Season with salt and pepper.
- Combine raisins and orange juice in a small bowl. Let stand until raisins are plumped, about 15 minutes.
- Using a sharp knife, cut around the stems of six of the peppers. Core and seed the peppers, reserving the stems. Set aside.
- Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes.
- Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with salt and pepper. Stir in the finely chopped pepper and the plumped raisins. Cook for 2 minutes, stirring occasionally. Add the thyme leaves, basil, chervil, and pine nuts, stirring to combine. Stir in the cooked rice.
- Fill each pepper with one sixth of the rice mixture. Place reserved pepper stems on top of each pepper. Top the tomatoes with the reserved thyme stems. Fit the peppers into the baking dish, and place the chervil sprigs between them. Cover with parchment paper-lined aluminum foil, and bake for 50 minutes. Uncover, and continue to bake until peppers are tender and rice is heated through, about 10 minutes.
PEAR-STUFFED FRENCH TOAST WITH BRIE, CRANBERRIES & PECANS
This French toast is stuffed with fresh pears, dried cranberries, pecans, Brie and cream cheese. It's an easy overnight recipe that is so elegant and rich, it also makes an indulgent dessert! -Lindsay Sprunk, Noblesville, Indiana
Provided by Taste of Home
Time 1h10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat butter over medium heat. Add pears and 2 tablespoons brown sugar; cook and stir until pears are tender, 4-6 minutes. In a bowl, mix cream cheese, cranberries and pecans., Place half the bread slices in a greased 13x9-in. baking dish. Layer with cream cheese mixture, pear mixture and Brie. Top with remaining bread slices. Whisk together next 5 ingredients and remaining brown sugar. Pour over bread. Refrigerate, covered, overnight., Preheat oven to 375°. Remove from refrigerator while oven heats. Bake, uncovered, until top is golden brown, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with syrup.
Nutrition Facts : Calories 393 calories, Fat 22g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 476mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 4g fiber), Protein 12g protein.
FRENCH TOAST WITH PEARS, BRIE, AND CINNAMON
A delicious twist on french toast that can be made-ahead and chilled for up to 24 hours. Great for brunch, holidays, and special occasions.
Provided by akgrown
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 9x13 baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 T butter over medium heat for 4-5 mins or until pears are tender.
- Arrange 7 or 8 bread slices in a single layer in prepared dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter.
- Combine sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
- Preheat oven to 375°F Bake, uncovered, for 40-45 mins or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve.
Nutrition Facts : Calories 601.7, Fat 21.7, SaturatedFat 11.6, Cholesterol 133.6, Sodium 1039.8, Carbohydrate 80.1, Fiber 5.5, Sugar 14.9, Protein 20.9
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