Raspberry Stuffed French Toast Food

RASPBERRY BAKED FRENCH TOAST

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.

RASPBERRY CHEESECAKE STUFFED FRENCH TOAST

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.

RASPBERRY STUFFED FRENCH TOAST

Steps:

• Use your cutter to cut the bread slices in to heart or other shape, if you wish.
• In a small shallow dish, whisk the egg. Using a small sieve, press 6 of the raspberries through the sieve in to the egg (so you get raspberry puree without the seeds) and mix in.
• Warm a little butter in a skillet/frying pan.
• In a small bowl mash the banana and the remaining raspberries and mix.
• Dip each of the slices of bread in to the egg-raspberry mixture. Then put half of the banana-raspberry on top of two of the slices and put the other two slices on top.
• Carefully place the French toast 'sandwiches' in to the pan and cook for around 3 minutes until starting to brown.
• Carefully turn each of the French toasts over and cook on the other side until it is also brown.
• Serve warm.

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 AND CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• 1. Spread cream cheese evenly over one side of each slice of bread.
• 2. Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches".
• 3. Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
• 4. Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.

RASPBERRY STUFFED FRENCH TOAST

Steps:

• In a small bowl, mix together the raspberries and lemon zest with the cream cheese. Spread this mixture on one half of the flatbread and fold the flatbread in half. Brush the egg mixture onto both sides of the folded flatbread and press edges together with fingertips to seal. In a non-stick skillet treated with cooking spray, cook the flatbread about 2 minutes on each side, until the egg wash is cooked and the flatbread is toasted. Remove from the pan and serve drizzled with pomegranate molasses.

RASPBERRY CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Using a mixer on high speed, beat the heavy cream until stiff peaks are formed. Don't over beat the cream or it will turn to butter! There is no need to clean the beaters before the next step.
• In a separate bowl, beat together the cream cheese and sugar until the mixture is smooth and creamy. Fold in the whipped cream and gently mix so that you have a light and fluffy cream cheese mixture.
• Spread the cream cheese mixture on four of the slices of bread and sprinkle generously with the raspberries. Press berries down into the cream cheese mixture as much as possible, and spread a bit more cream cheese on the matching pieces of bread. This will seal the sandwich shut when you put them together. If using jam, spread it on the other four slices of bread and skip the top layer of cream cheese. (It's much less messy if you don't spread cream cheese and jam the whole way to the edges.)
• Put the bread together to form four cream cheese and fruit/jam sandwiches. Cut the sandwiches in half to make eight triangles, and set aside.
• Whisk together the eggs, milk, vanilla, and pumpkin pie spice in a flat-bottomed bowl or pie plate. Set aside.
• Melt a little butter (or whatever you like to use) on a griddle or large skillet over medium-high heat.
• While the griddle or skillet is heating, allow each sandwich to sit in the egg mixture until it is completely soaked through.
• Transfer the soaked sandwich to the hot griddle and cook until browned. Flip it over, and cook until browned on the other side.
• Garnish with more fresh berries, a dab of jam, or your favorite syrup.

RASPBERRY-CINNAMON FRENCH TOAST

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

RASPBERRY STUFFED FRENCH TOAST

Steps:

• Prepare the French bread by slicing into 5-6 sections after trimming the ends off the loaf. Each of the sections will be quite thick. Use a serrated knife to slice 3/4 of the way through each section, leaving it attached. (This way, you have the perfect place to put the filling). I prefer leaving the bread out for a few hours to get hardened a little bit. (It absorbs the custard much better this way.)
• Make the filling by combining the cream cheese and raspberry jam. You can do this with a spatula or a hand mixer. Place raspberries in a separate bowl and sprinkle with a little bit of sugar.
• Divide the cream cheese filling among the 5-6 sections of bread. Spread mixture in the slit of each section and sprinkle a few raspberries on top of the cream cheese. You'll now have 5-6 little "sandwiches."
• Make the custard by whisking together eggs, milk, vanilla, and 1/2Tbsp cinnamon.
• Melt butter in a large skillet over medium heat. Working in batches of 2-3 "sandwiches," dip each sandwich in the custard mixture 3-5 seconds per side. Add immediately to the pan and cook over medium heat 2-5 minutes or until golden brown, flip over and cook 1-3 minutes more till golden. Repeat with remaining sandwiches.
• Sprinkle with powdered sugar to serve.

RASPBERRY-STUFFED FRENCH TOAST WITH CUSTARD SAUCE

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.
• Arrange 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.
• Heat oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking 2 min. until blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or just until warmed.
• Spoon pudding over individual servings of French toast; top with berries.

BERRY-STUFFED FRENCH TOAST

Steps:

• For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside. , In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich. , In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side. , Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.

OVERNIGHT RASPBERRY FRENCH TOAST

Steps:

• Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.
• In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).
• Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.
• Cover with foil and refrigerate for 8 hours (or overnight).
• When ready to bake, preheat oven to 350 degrees.
• Remove from refrigerator and sprinkle with raspberries.
• In a small bowl, combine butter, flour, and brown sugar until completely incorporated. Drop in teaspoonfuls over the french toast.
• Bake 35-40 minutes, until slightly puffy and golden.

BERRY-STUFFED FRENCH TOAST FOR TWO RECIPE

Steps:

• Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
• In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
• Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
• In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
• Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
• In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
• Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
• Enjoy!

RASPBERRY AND ITALIAN MASCARPONE STUFFED FRENCH TOAST

Steps:

• Coat bottom and sides of 7x11" or 9x13" baking dish with cooking spray (if using the smaller size, bake it much longer due to the depth of the ingredients - - nearly one hour).
• Place half of the bread pieces in the dish.
• Scatter the chunks of cheese over the bread.
• Scatter 1 cup of the berries over the mascarpone cheese.
• Top with the remaining bread cubes.
• In a large bowl whisk together the eggs, milk, and syrup.
• Pour over the bread mixture.
• With a flat spatula, gently push down the bread so that every piece is soaked in the egg-cream-syrup mixture.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F.
• Remove from the refrigerator 30 minutes before baking.
• Remove foil and bake 30 minutes or more until puffed up.
• ** As mentioned above, if using the smaller baking pan size, as I did, the baking time is nearly one hour. I also turned the oven up to 375 during the last half hour of baking.
• Meanwhile, in a small saucepan, whisk together the water, sugar, and cornstarch. Bring to a boil over medium high heat or until thickened.
• Gently fold in the remaining 1 cup raspberries and the butter.
• Stir until the butter melts.
• Remove the French toast from the oven and serve immediately with the sauce.

OVERNIGHT RASPBERRY STUFFED FRENCH TOAST CASSEROLE

Steps:

• Grease a 3 quart casserole dish, such as a 9"×13" casserole dish.
• Place half of the brioche slices into the dish without overlapping them. It's OK to squeeze them a little to make them fit.
• Spread the cream cheese evenly over the brioche.
• Spread the jam evenly over the cream cheese.
• Evenly distribute the raspberries on top of the jam.
• Top with the rest of the bread, creating a bunch of sandwiches.
• In a large bowl, whisk together the remaining ingredients and pour evenly over the entire dish.
• Cover the casserole dish and refrigerate overnight.
• When ready to bake, preheat the oven to 350 F.
• Keep the casserole dish covered and bake for 90 minutes or until no liquid remains.
• Serve immediately.

RASPBERRY CHEESECAKE STUFFED FRENCH TOAST

Steps:

• Preheat a nonstick griddle over medium heat or an electric griddle to 325 degrees. In a mixing bowl, using a fork, combine Neufchatel Cheese and raspberry jam, stir until well combine and nearly smooth (it's ok if theres a few small lumps), set aside.
• In a blender combine buttermilk, milk, eggs, flour, baking powder, cinnamon, nutmeg, salt and vanilla. Blend on low speed for 10 seconds. Pour mixture into a shallow bowl, set aside. Pour crushed graham crackers or corn flakes into a seperate shallow bowl, set aside.
• Make a slit down the center of each slice of bread cutting about 3/4 of the way down (basically your making a butterfly, the bread should be slit down the middle but still connected). Spread 1 1/2 Tbsp of the raspberry mixture on one side of the inside of each slice of bread where slit was made, then very gently press bread together.
• Butter preheated griddle and dip one side of filled bread into milk/egg mixture (giving it a few seconds to soak up mixture and being carefull not to immerse the center filled with raspberry mixture) then flip and dip opposite side several seconds. Allow a bit of the excess to drip off then dip and coat both sides in crushed graham crackers. Place coated slice on preheated buttered griddle and cook until golden brown (about 2-3 minutes) then lift french toast with a spatula, butter griddle again and flip french toast. Cook opposite side until golden. Repeat process with remaining slices of bread. Serve cooked french toast immediately along with vanilla cream syrup and optional sweetened whipped cream.

STUFFED FRENCH TOAST RECIPE

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!

STUFFED FRENCH TOAST

Steps:

• Spread 8 of the bread slices with cream cheese and the other 8 with preserves.
• Put them together (with the fillings inside).
• Beat the eggs with the cinnamon, salt, sugar and cream and vanilla.
• Dip each "sandwich" in the batter to coat lightly.
• Then, dip in the crushed cornflakes to coat.
• Melt the butter in a skillet or griddle over medium heat and fry the sandwiches until they are golden brown on both sides.
• Add more butter as needed.
• Remove the finished toast to a platter in a warm oven or chafing dish.
• Sprinkle with confectioners' sugar, if desired, and serve with more butter and warm maple syrup or fruit sauce.

CHOCOLATE-RASPBERRY FRENCH TOAST BAKE

Steps:

• Heat oven to 375°F.
• Spray 8-inch-square baking dish with cooking spray; cover bottom of dish with 5 bread slices, cutting as necessary to fit. Spread 1 cup raspberries over bread slices in dish; cover with remaining bread slices.
• Whisk eggs, milk and dry pudding mix 2 min.; pour over bread.
• Bake 30 to 35 min. or until top is golden brown. Cool 5 min.
• Top with remaining raspberries and sugar.

RASPBERRY-STUFFED FRENCH TOAST

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 STUFFED FRENCH TOAST (GLUTEN FREE, DAIRY FREE)

Steps:

• Start by essentially making a sandwich spreading cream cheese on one slice of bread and raspberry on the other. Make 4 sandwiches.
• In a shallow dish add the eggs, milk, and vanilla. Whisk until combined.
• Heat a skillet with the oil on medium heat.
• Add one sandwich to the egg mixture and let the bread absorb it for about a minute and then flip.
• Add the sandwich to your hot oil and cook for about 2-3 minutes, flip and cook for another 2-3 minutes.
• Remove the cooked French toast and set it on a plate lined with paper towels if you want to remove some of the oil from cooking.
• Repeat until all 4 are done. Serve with your favorite toppings. Enjoy!

BAKED RASPBERRY FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch baking dish.
• In the prepared baking dish, arrange the bread in layers, cutting in half as necessary for coverage.
• In a large bowl, whisk together the eggs, granulated sugar, vanilla, and milk. Pour over the bread. Cover the baking dish with plastic wrap and refrigerate for 6 to 8 hours or overnight.
• Heat oven to 375 F.
• Remove the cover from the baking dish and sprinkle raspberries evenly over the soaked bread.
• Combine the butter, flour, and brown sugar; blend with a fork until well combined. Sprinkle evenly over the berry layer.
• Bake, uncovered, for 40 to 50 minutes, or until puffed and browned. Cut into squares to serve. Pass the syrup.

RASPBERRY STUFFED FRENCH TOAST

Steps:

• Prepare the pastry cream at least 2 hours ahead. Can be made a couple of days ahead if desired.
• Preheat oven to 250 degrees. Lay bread slices out on a baking sheet, and put them in the oven for 5 minutes to dry out the tops of the bread slices. Remove to a cooling rack until ready to use.
• In a pie dish or 9×9 baking dish, add egg yolks, brown sugar, cinnamon, salt, and vanilla; whisk to combine. Add melted butter and whisk again.
• Whisk milk into the custard until fully mixed and set aside.
• Remove raspberries from freezer if using frozen and thaw in microwave for 15 to 20 seconds. It is okay if they are still slightly frozen.
• Spread pastry cream on each piece of bread on the side that was NOT dried out in the oven. When you touch a slice of the bread, you will notice that the top side is dried almost like toast, and the bottom side is still soft. Spread the cream on the soft side.
• Lay the bread out in sets of 2 for each "sandwich" with the pastry cream side up. Place 5-6 raspberries on one side of each sandwich.
• Heat a tablespoon of butter in a 10 or 12 inch skillet on medium heat. If using a griddle, heat to 350 degrees and add butter.
• Take one piece of toast dotted with raspberries and dip dried out side in custard mixture for 2-3 seconds, making sure that the custard does not get on the pastry cream or raspberries. Quickly put in the melted butter on the hot skillet.
• Take the other half of the sandwich, dip dried side in custard mixture, and place on top of cooking raspberry slice to make a complete sandwich. Using the back of your spatula, press the top of the French toast sandwich down to compact the french toast slightly.
• Carefully flip each french toast sandwich once the first side has caramelized and looks golden brown; brown the opposite side as well. Repeat with remaining bread and serve immediately. You should be able to fit 2-3 French toast sandwiches in the skillet at one time, just fyi.
• For optimal flavor, use maple syrup or buttermilk syrup and fresh whipped cream!

RASPBERRY AND CREAM CHEESE STUFFED BLUEBERRY FRENCH TOAST WITH OZERY

Steps:

• Heat a medium skillet over medium heat. Add 1 teaspoon cream cheese and 1 teaspoon smashed raspberries to sliced Ozery Family Bakery Snacking Rounds Blueberry and make little sandwiches.
• Whisk egg, milk and cinnamon together. Coat Ozery Family Bakery Snacking Rounds in egg and milk mixture. Place in skillet and cook until golden brown on each side.
• Serve cream cheese and raspberry stuffed Ozery Family Bakery Snacking Rounds with fresh fruit and warm maple syrup.

ALMOND BUTTER & SMASHED RASPBERRY STUFFED FRENCH TOAST

Steps:

• First spread all 4 slices of bread with almond butter and squash as many raspberries as you can fit in over 2 pieces of bread, then press them down with a fork. If you're using frozen raspberries, you'll need to wait for them to thaw first! Top with the other slices and gently press down.
• In a small bowl, whisk together the almond milk, maple syrup, flour, cinnamon, nutmeg and pinch of salt. Place the bread in a shallow dish (with sides) that holds all of the bread. Pour the batter over the bread, then lift or flip it over to make sure both sides are evenly coated.
• Heat a drizzle of coconut oil in a large frying pan (skillet) over medium heat. When the pan is hot, add the bread slices and cook for a few minutes each side until golden brown.
• To make it look pretty, cut your toast in half and serve scattered with coconut sugar and fruit and drizzled with maple syrup and a dollop of coconut yoghurt and some chopped nuts, or just have it as it is.