Pineapple Stuffed French Toast Food

PINEAPPLE-STUFFED FRENCH TOAST

Steps:

• Mix pineapple and 1 teaspoon cinnamon in a bowl. Spread each slice of bread with 1 1/2 teaspoon cream cheese. Top 2 slices with 1/4 cup pineapple mixture apiece; reserve remaining pineapple mixture. Place remaining slices of bread atop pineapple mixture and press lightly to make 2 sandwiches.
• Whisk remaining 1/2 teaspoon cinnamon, milk, egg, sugar, and vanilla extract in a shallow bowl. Lay each sandwich in milk mixture and let bread absorb mixture for a few seconds; flip and repeat.
• Heat a nonstick skillet over medium heat, melt butter in the hot skillet, and fry sandwiches on both sides in butter until golden brown, 2 to 3 minutes per side. Top each sandwich with half the remaining pineapple mixture and drizzle 1 tablespoon hot fudge sauce over pineapple.

STUFFED FRENCH TOAST

Steps:

• Batter:
• Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
• Filling:
• Fold all ingredients together in a bowl until well incorporated but not completely smooth.
• Syrup:
• Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
• French Toast:
• Preheat oven to 350 degrees F.
• Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
• Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

APPLE-STUFFED FRENCH TOAST BAKE

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

PINEAPPLE UPSIDE DOWN FRENCH TOAST

Steps:

• Preheat oven to 400F.
• In a saucepan, melt butter over moderate heat and stir in sugar until dissolved.
• Add pineapple, stirring well to incorporate.
• In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla.
• Lightly grease a 13 x 9 pan and spread pineapple mixture evenly over bottom.
• Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture.
• Bake french toast in middle of oven 20-25 minutes or until bread is golden.
• French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
• Serves 4.

STUFFED FRENCH TOAST WITH APPLES

Steps:

• 1. In a medium microwave-safe bowl, combine apples, 4 tablespoons water, 1 teaspoon Truvia® natural sweetener, and cinnamon. Cover and cook until apples are tender and juicy, about 6 minutes. Uncover, toss and set aside.
• 2. In a medium bowl, stir together the cream cheese, walnuts, cherries, 1 teaspoon Truvia® natural sweetener, and 1/4 teaspoon vanilla. Put 4 slices bread on a cutting board and evenly spread with cream cheese mixture, about 1/4 cup per slice. Firmly press a second piece on top of each to form a sandwich.
• 3. In a shallow bowl, whisk the milk, eggs, remaining 1 teaspoon Truvia® natural sweetener and vanilla, and a pinch of salt. Heat a heavy nonstick skillet over medium heat until a drop of water skitters around the pan. Soak each sandwich in the milk mixture for 1 minute, turning once and pressing edges of bread together. Allow excess to drip off and place sandwiches in the hot skillet. Cook, turning once until browned and crisp on both sides, 8 to 10 minutes. Serve the French toast with the apples on top.

PINEAPPLE UPSIDE-DOWN FRENCH TOAST

Steps:

• Set oven to 400 degrees.
• Lightly grease a 13 x 9-inch baking dish.
• Set oven rack to middle position.
• In a saucepan, melt butter over medium-low heat; stir in the brown sugar until dissolved.
• Add in the drained crushed pineapple; stir well to incorporate.
• in a bowl, whisk together eggs, whole milk, half and half, reserved 1/4 cup pineapple juice, salt, cinnamon and vanilla.
• Lightly grease baking dish.
• Spread pineapple/brown sugar mixture evenly over bottom of dish.
• Dip the bread slices into milk/egg mixture, and arrange in one layer on top of pineapple mixture (use as much bread is need to cover the pinapple, more than 9 slices may be needed for this).
• Bake for 20-25 minutes, or until bread is golden.