Peanut Butter And Cream Cheese Stuffed French Toast Food

BANANA BREAD FRENCH TOAST WITH PEANUT BUTTER MOUSSE

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the cream, milk, nutmeg and eggs in a bowl. Working in batches, soak the banana bread slices in the mixture.
• Heat a skillet or griddle over medium heat with a bit of the butter. Cook a batch of the banana bread slices until browned, 4 to 5 minutes per side. Transfer to the oven to keep warm. Cook the remaining slices, adding more butter as needed.
• Cut the bananas into oblique slices, place on a baking sheet and coat with the sugar. Brulee them with a kitchen torch or under a broiler (or leave raw if you do not have a torch or broiler).
• Arrange the French toast on plates, top with a quenelle (oval-shaped scoop) of the Peanut Butter Mousse, spread the bruleed bananas about, grate chocolate over the top of it all and serve with a side of the warm Cinnamon Maple Syrup.
• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line the bottom of the pan with parchment paper.
• In a stand mixer with the paddle attachment, cream the sugar and butter until light and fluffy, about 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions.
• Combine the banana, buttermilk and vanilla in a bowl. Sift together the flour, baking soda, cinnamon, salt and cloves in a second bowl. Add half of the flour mixture to the butter mixture and paddle just to combine. Scrape down the sides and then add the buttermilk and banana mixture. Scrape down again, and add the remaining flour until just combined uniformly.
• Pour the batter into the prepared loaf pan and bake on the center rack until a toothpick inserted in the loaf comes out clean, 50 minutes to an hour, depending on your oven. Let cool for about 10 minutes, then remove from the pan to cool completely.
• Whisk the cream to medium peaks and set aside.
• In a stand mixer with the paddle attachment, cream together the cream cheese, peanut butter, sugar, salt and vanilla, scraping down the sides of the bowl halfway, until the mixture is uniform, about 5 minutes. Fold the whipped cream into the peanut butter mixture, a third at a time. Refrigerate until ready to use.
• Blacken the cinnamon a bit on a gas burner.
• Put the maple syrup in a pan and heat until warm. Remove from the heat, add the blackened cinnamon sticks and let steep in the syrup for 20 minutes.

LA ISLA'S STUFFED FRENCH TOAST

Steps:

• In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined. Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper. Transfer the mixture to a pastry bag fitted with a large tip.
• Make an incision (pocket) on the crust side of the 4 pieces of bread about 3/4 of the way through. The incision will allow you to stuff the pocket. Leave the slices with the incision, covered, at room temperature before stuffing. Gently stuff the room temperature slices with the filling. Refrigerate the stuffed slices with the pocket opening facing up for 20 to 30 minutes.
• Preheat oven to 375 degrees F.
• Egg batter:
• Add all the ingredients to a medium shallow bowl and mix well.
• French Toast:
• Add the corn cereal and almonds to a sheet pan and crush together. Dip the bread slices in the egg batter and then into the cereal mixture.
• Put a large skillet on medium-high heat and add 3 to 4 tablespoons butter. When the butter has melted add the stuffed bread slices and brown on 1 side, then flip and put the skillet in oven for 8 minutes. Remove the skillet from the oven and transfer the toast to a serving platter. Drizzle with guava marmalade and a dusting of powdered sugar before serving.

PEANUT BUTTER-CHOCOLATE STUFFED FRENCH TOAST WITH JAM SYRUP

Steps:

• Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips amond 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
• In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
• In a small saucepan, cook the jam and 3 tablespoon water over low heat, stirring occasionally, until warm and smooth.
• In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• The night before, slice the baguette into 1 to 1 1/2-inch thick slices; you should get at least 12. Make a small slit on the bottom side of each slice to make a deep pocket for stuffing. you can do this when ready to cook, but it's best to let the bread sit out overnight.
• Just before cooking, in a small bowl, mix the cream cheese, nuts, dried fruit if using, vanilla extract and maple syrup. Evenly divide the cream cheese mixture, using a spoon to stuff it in each pocket.
• In a large bowl, whisk the eggs, milk, half-and-half, salt, cinnamon and nutmeg.
• When ready to cook, warm the oil and butter on a griddle or large skillet over medium-high heat.
• Dip the stuffed baguette slices in the egg mixture for a few seconds so it coats evenly. Don't let them soak too long or they will become mushy. Transfer to the griddle and cook on each side until browned.
• Remove from the griddle and place on a serving plate. Garnish with a dusting of confectioners' sugar and sliced berries. Serve with your favorite syrup.

PEANUT BUTTER AND CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Mix filling together.
• Spread on bread and place 2 slices together.
• Soak 5 minutes.
• Melt butter in a pan. Fry each french toast 2 minutes per side over medium heat.