Sally Jessy Raphaels Stuffed French Toast Food

FRENCH TOAST STUFFED WITH BACON, ONION TOMATO JAM WITH GRUYERE, AND A FRIED EGG

Steps:

• For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
• Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
• For the French toast: Preheat the oven to 200 degrees F.
• In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
• Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
• Working in batches, soak each "toast" in the egg mixture for about 1 minute; flip and soak the other side.
• While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
• Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
• For the fried eggs and assembly:
• Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
• Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY

Steps:

• Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
• In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
• Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
• Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
• Preheat the oven to 350°F (180°C).
• Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
• While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
• Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
• Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
• Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
• Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
• Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
• Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
• Enjoy!

STRAWBERRIES AND CREAM STUFFED FRENCH TOAST

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it's not a big lump. Set aside.
• In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.
• In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.
• Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.
• In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
• Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
• Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
• Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)

EASY NIGHT BEFORE FRENCH TOAST RAPHAEL

Steps:

• Put half the bread into the bottom of a greased 9 x 11 pan.
• Dot cubed cheese on top.
• Cover with the rest of the bread.
• Combine remaining ingredients and pour over bread mixture.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 45 minutes in the morning.
• Drizzle with more syrup over top when finished baking.
• Serve while hot.
• Another variation is to add a layer of your favourite fresh fruit.
• (peaches, blueberries, apples)on top the first layer of bread cubes.

JEAN'S STUFFED FRENCH TOAST STRATA

Steps:

• Grease a 13 x 9 pan.
• Cut bread into cubes (you should end up with about 12 cups).
• Place half bread cubes in pan.
• Top with cream cheese cubes.
• Top with remaining bread cubes.
• Beat together eggs, milk, melted butter, and maple syrup.
• Pour egg mixture evenly over bread cubes and cream cheese.
• Slightly press down with spatula to moisten.
• Cover with plastic wrap and refrigerate for 4 to 24 hours.
• When ready to bake, remove plastic wrap and bake in oven at 325 degrees Fahrenheit for 35 to 45 minutes or until center appears set and edges are lightly golden.
• Top with Apple Cider Syrup. Recipe is posted.
• Let stand about 10 minutes before serving.