Strawberries And Cream French Toast Food

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!)

STRAWBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Generously grease a 9x13-inch baking dish.
• Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
• Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
• Remove baking dish from refrigerator 45 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
• Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

FRENCH TOAST WITH STRAWBERRIES AND CREAM

Steps:

• Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven.
• In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm.
• In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.
• In a large nonstick griddle or skillet over medium heat, melt a large pat of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture. Turn bread over and be sure to not let the bread get too soggy.
• Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil. These will keep warm in the oven while the remaining slices are prepared.
• Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form. Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.

STRAWBERRIES AND CREAM FRENCH TOAST

Steps:

• In a medium, chilled glass bowl, combine heavy cream, sugar, and almond extract. Whip by hand or with an electric mixer (definitely the quicker method!) until stiff peaks form. Place in the fridge until ready to use.
• Toss strawberries with the 1 tablespoon flour.
• In a medium sauce pan over medium heat, combine butter, strawberries, and sugar. Once butter is melted reduce heat to low and simmer for 6-8 minutes, stirring occasionally, until sauce darkens and thickens slightly. Remove from heat.
• In a wide, shallow dish, whisk together eggs, milk, almond extract, and flour for 2-3 minutes until flour is incorporated.
• Preheat a large, wide skillet (or griddle) over medium-low heat. Melt 1 tablespoon of butter in the skillet. While butter is melting, proceed with next step.
• Dip a slice of bread in the egg mixture being sure to let it soak for a few seconds, then turn it over and repeat. Lift the bread and allow excess to drip off before transferring to preheated skillet.
• Cook toast 3-4 minutes before turning over and cooking another 3-4 minutes until golden brown. You can cook multiple pieces of toast at the same time if you have room in the skillet, just be sure they aren't touching.
• Repeat with remaining pieces of bread. Top with strawberry sauce and a big dollop of whipped cream and serve immediately.

STRAWBERRIES AND CREAM FRENCH TOAST

Steps:

• Melt a few Tablespoons of butter in a large skillet over medium-heat.
• In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined. Add in the cinnamon, nutmeg, and sugars, and whisk until well combined. Finally, whisk in the milk, heavy cream, vanilla, and grand marnier.
• Dip each slice of brioche into the egg mixture, making sure both sides are well coated.
• Place brioche slices into skillet and cook until the undersides are golden brown, about 3 minutes.
• Flip, and continue cooking on the other side until equally golden brown, about another 2 to 3 minutes.
• Continue with all french toast, adding more butter to the pan as needed.
• Serve warm, with strawberry sauce and whipped cream!
• In a small saucepan, melt the butter. Continue cooking until it smells slightly nutty and is a deep golden brown.
• Stir in the sugar, orange juice, and half of the strawberries. Cook over a medium heat for about 10 minutes, or until the strawberries have softened and the juice is slightly thickened.
• In a small bowl combine the water and cornstarch, whisk until smooth. Then add it into the strawberry sauce.
• Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened.
• Add the rest of the strawberries and cook for 5 more minutes, stirring frequently.
• Remove from heat and stir in the Grand Marnier, if using. Spoon over French toast.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, combine the heavy cream, confectioners' sugar, and vanilla extract.
• Whip until stiff peaks form. Keep in the fridge until ready to use. Best used within 30 minutes!
• Place French toast slices on a large serving platter, or divide among individual plates.
• Top with a generous portion of strawberry sauce, then top with a dollop of whipped cream!
• Serve at once!

FRENCH TOAST WITH CARAMELIZED PECANS, STRAWBERRIES AND CREAM

Steps:

• In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.
• In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
• In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.

DESSERT FRENCH TOAST WITH STRAWBERRIES AND CREAM

Steps:

• Arrange a rack in the center of the oven and preheat to 275 degrees F.
• Put the strawberries, granulated sugar, lemon juice and vanilla in a medium saucepan and cook, stirring occasionally, over medium heat until the sauce coats the back of a spoon, 10 minutes.
• Microwave the ice cream in its paper container until softened, 2 minutes. Transfer the ice cream to a 9-by-13-inch baking pan. Whisk in the eggs and cinnamon.
• Preheat a large griddle pan or large nonstick skillet over medium heat.
• Place 4 slices of the bread in the ice cream mixture and let sit for 30 seconds, then flip and let sit 30 seconds.
• Melt 2 tablespoons of the butter on the griddle pan. Add the soaked bread and cook until golden brown, about 2 minutes per side. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Cut each French toast on a diagonal with a metal spatula. Place each triangle cut-side down on the griddle and cook for 30 seconds. Transfer to a rimmed baking sheet and keep warm in the oven while you cook the next batch. Wipe off the griddle pan or skillet with a paper towel. Repeat with the remaining 4 slices of bread, ice cream mixture and 2 tablespoons of butter.
• To serve, transfer the French toast to a platter and top with confectioners' sugar, the fresh and easy strawberry sauce and your favorite whipped cream.

STRAWBERRIES & CREAM FRENCH TOAST

Steps:

• Slice the bread diagonally into 1/2 inch slices.
• Use the bread, cream cheese and fruit spread to make cheese and fruit "sandwiches"; set aside.
• Whisk eggs, milk and vanilla in a flat, shallow dish.
• Melt butter in a large skillet over medium-high heat.
• Dip each "sandwich" into the egg mixture and place in the skillet. Cook until browned on each side.

STRAWBERRIES & CREAM FRENCH TOAST

Steps:

• In a 10x6 inch baking dish, beat eggs, egg white, sugar, vanilla and cinnamon with a fork until blended. Beat in milk until combined. Thinly slice whole berries.
• Spread 4 slices of bread with flavored cream cheese and arrange sliced berries on top. Cover with remaining bread slices, pressing down lightly to adhere.
• Place maple syrup in microwave safe liquid measuring cup. Microwave on high for 1 minutes or until warmed, set aside.
• One at a time, dip sandwiches in egg mixture, turning to coat both sides. Heat large nonstick skillet or griddle over medium high heat. Add half the butter and swirl in pan to coat. Add 2 dipped sandwiches and cook 2 to 3 minutes per side. Repeat.
• Serve hot, topping with berries and warm syrup.

STUFFED OVERNIGHT FRENCH TOAST

Steps:

• Mix reduced-fat cream cheese and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
• Whisk eggs and milk until blended; pour over bread. Cover; refrigerate overnight.
• Heat oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.

CREAM CHEESE STUFFED FRENCH TOAST W/STRAWBERRIES AND WHIP CREAM

Steps:

• Mix cream cheese filling ingredients in bowl using enough powdered sugar to make a spreading consistency, and set aside.
• Spread out the slices of the cinnamon bread and spread a little cream cheese filling on each and put two together to make a "sandwich".
• In another bowl mix the 3 eggs, 1 tbsp sugar, 1 tsp vanilla well with a whisk and dip the sandwiches in this mixture and then fry them in a little melted butter until browned on each side.
• We use the large electric griddle for this.
• Top the fried sandwiches with a little powdered sugar dusting and then strawberry sauce and whip cream and serve.