OVERNIGHT RASPBERRY CREAM CHEESE FRENCH TOAST BAKE
A fun twist on the classic french toast this over night bake is full of raspberries and cream cheese.
Provided by Tornadough Alli
Categories Breakfast
Time 9h10m
Number Of Ingredients 9
Steps:
- Spray a 9"x9" baking dish with non-stick cooking spray, set aside.
- Add half of your challah to bottom of pan and sprinkle with raspberries (reserving a few for topping) and cream cheese.
- Top with remaining bread and press down.
- In bowl mix together your eggs, cream, honey, cinnamon and sugar and pour over top of your bake until covered.
- Cover with tin foil, pressing down again to smoosh everything together.
- Refrigerate overnight.
- Remove from refrigerator abut 30 minutes before baking.
- Preheat your oven to 350 and place covered bake in and bake for 30 minutes then remove tin foil and bake for another 30 minutes until tops turn golden and center is set.
- Remove from oven and let cool slightly and sprinkle with powdered sugar and serve with syrup.
Nutrition Facts : Calories 163 kcal, Carbohydrate 10 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 127 mg, Sodium 45 mg, Sugar 9 g, ServingSize 1 serving
RASPBERRY CREAM CHEESE FRENCH TOAST
Fresh raspberries aren't just a garnish for this scrumptious B&B-style French toast. They're also in the batter along with cream cheese and sugar.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, combine 1 cup raspberries, cream cheese and sugar. Mash with a fork combining ingredients. Set aside.
- In a separate shallow bowl, combine eggs, cinnamon and milk. Whisk to combine ingredients.
- Heat griddle or skillet over low-medium heat. Add butter and let melt.
- Soak each slice of bread in egg mixture; Approximately 30 seconds and immediately place in heated skillet. Fry for 2 minutes or until golden brown. Place slices in a separate plate.
- To serve, place 3 slices of French toast on a serving plate. Spoon 1 tablespoon raspberry cream cheese spread in between slices. Top with maple syrup and extra fresh raspberries.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
RASPBERRY BAKED FRENCH TOAST
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
SKINNY RASPBERRY FRENCH TOAST BAKE
65% fewer calories •84% less fat • 84% less sat fat than the original recipe. Check out this skinnier take on a brunch favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
- In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
- Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
- Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 10 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 14 g, TransFat 0 g
FRENCH TOAST WITH RASPBERRY, CHOCOLATE & CREAM CHEESE
Heart shaped French toast for two. Filled with Tangy, Sweet Raspberry Jam; Warmth of Almond extract; and the Richness of Cream Cheese and Chocolate. Served on one plate with 2 forks to share with you loved one. These are filling! Bread is your choice I did use whole wheat.
Provided by Rita1652
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- With a heart shape cookie cutter cut 6 slices of bread.
- Spread 1 tablespoon of cheese on 3 of the slices. Sprinkle on the cheese 1/3 of the chips on each pressing in lightly.
- Spread 1 teaspoon raspberry jam on each of the other 3 slices bread. Top these on to the cream cheese halves, pressing together to adhere.
- Mix eggs, milk, extracts, salt, and cinnamon together. Place the sandwiches into the egg mixture and flipping till all is absorbed.
- In a hot pan heat butter and oil. Fry toast till golden brown and flip to finish browning other side.
- Continue cooking stove top or in a 350 degree oven till desired doneness.
- Top with sugar, syrup, and or fresh berries.
Nutrition Facts : Calories 468.6, Fat 23, SaturatedFat 9.8, Cholesterol 223.2, Sodium 650.4, Carbohydrate 49.6, Fiber 2.2, Sugar 10.1, Protein 14.8
RASPBERRY CHEESECAKE STUFFED FRENCH TOAST
I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!
Provided by LADYHEN76
Categories Breakfast and Brunch French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
- Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 96.8 g, Cholesterol 131.6 mg, Fat 18.9 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 661.1 mg, Sugar 52.8 g
RASPBERRY-STUFFED FRENCH TOAST
This is a rich and decadent breakfast dish. I like to make this on 'holiday mornings', such as Easter. I've used strawberries in place of the raspberries at times.
Provided by Hey Jude
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
- Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
- Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
- Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
- Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
- Turn the'sandwich' over and brown on the other side, about 3 minutes more.
- Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.
RASPBERRY CREAM CHEESE FILLED FRENCH TOAST
We tasted this at the grocery store! It was so yummy we tried it at home. THIS IS FOR 2 SERVINGS BUT OF COURSE YOU NEED TO MAKE MORE!!
Provided by Andeey
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- mix cream cheese and preserve and spread on top of one slice of texas toast.
- place other slice on top of filling.
- dip in egg and then into corn flake crumbs.
- heat saute pan and add butter.
- cook on both sides until dark brown.
- SERVE WITH POWDERED SUGAR AND SYRUP.
Nutrition Facts : Calories 295.3, Fat 14.3, SaturatedFat 7.8, Cholesterol 136.6, Sodium 426.6, Carbohydrate 34.8, Fiber 1.2, Sugar 7.8, Protein 7.5
BAKED RASPBERRY FRENCH TOAST
I stumbled across this recipe several years ago when I was VERY single. It was in an article focussing on singles. It was suggested as a breakfast for "sleepovers". LOL Everything except the baking is done the day before. If you choose to make it for a crowd multiply the ingredients and bake it in a casserole dish. It's quite elegant and still is one of my favorites.
Provided by racrgal
Categories Breakfast
Time 45m
Yield 2 ramekins, 2 serving(s)
Number Of Ingredients 9
Steps:
- The night before: Grease two 8 ounce ramekins.
- Line with half the bread cubes.
- Cover with raspberries and cream cheese.
- Top with remaining bread cubes.
- Beat together eggs, milk and the 1 Tablespoon maple syrup.
- Pour egg mixture over bread mixture.
- Cover and place in fridge overnight.
- In the morning bake at 350 for 25-30 minutes. Until toothpick inserted in center comes out clean.
- While ramekins are baking, mix together the raspberry preserves and remaining maple syrup. Heat over low heat until preserves are melted. You may want to adjust these quantities depending on how much raspberry flavor you want in the syrup.
- Remove french toast from ramekins.
- Drizzle syrup over french toast.
- Garnish with a sprig of mint.
Nutrition Facts : Calories 912.5, Fat 23.8, SaturatedFat 11.7, Cholesterol 365.5, Sodium 504.3, Carbohydrate 158.9, Fiber 3.3, Sugar 113.6, Protein 19.5
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