Stuffed French Toast And Berries Food

BERRY STUFFED FRENCH TOAST

Steps:

• In a large bowl whisk together cream cheese, brown sugar, 1/2 teaspoon cinnamon, and vanilla extract.
• Spread over all the bread slices.
• Add berries to half the bread.
• Combine the sandwiches and press down gently.
• In a shallow bowl add the milk, eggs, remaining 1/2 teaspoon cinnamon, and salt.
• Add the butter to a large skillet or griddle on medium heat.
• Dip the sandwiches on both sides into the egg/milk mixture and let drip for a few seconds.
• Add to the butter and cook until golden brown, about 3-4 minutes on each side.

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.

BERRY-STUFFED FRENCH TOAST FOR TWO RECIPE BY TASTY

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!

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.

MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

BERRY-STUFFED FRENCH TOAST WITH VANILLA YOGURT SAUCE

Steps:

• Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.
• Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.
• Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.
• Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.

STUFFED BRIOCHE FRENCH TOAST

Steps:

• Arrange six slices of the brioche in a baking pan large enough to fit them all comfortably in one layer. Spread each slice with 1 ounce of cream cheese, leaving a one-half-inch border at the edges. Spread each of the other six slices with a heaping tablespoon of jam, and then invert them onto the halves with the cream cheese, making sandwiches.
• In a large bowl whisk the eggs, milk, half-and-half, sugar, vanilla, orange zest, and salt. Pour the mixture over the sandwiches, and let stand at room temperature for 20 minutes, turning the sandwiches once.
• Lightly spray the peaches with oil.
• Prepare the grill for direct and indirect cooking over medium-low heat (about 350°F).
• Brush the cooking grates clean. Tip one sandwich on its side so that any extra liquid runs off. Spray both sides with oil and then place on the grill. Repeat with the remaining sandwiches. Grill over direct medium-low heat, with the lid closed as much as possible until browned on both sides, 6 to 8 minutes, turning once. Move the sandwiches onto a piece of foil placed over indirect medium-low heat, close the lid, and continue cooking until the sandwiches are firm in the centre, about 5 minutes. At the same time, grill the peaches over direct medium-low heat until the flesh is marked and the peaches are warm, 5 to 10 minutes, turning once or twice. Remove from the grill and cut the peach quarters in half lengthwise.
• Serve the sandwiches hot with the peaches on top.

LOW GI BERRY STUFFED FRENCH TOAST

Steps:

• For the berry filling combine the berries, Splenda, and lemon zest; cook in a saucepan over a medium heat until the berries have released some juice.
• Blend arrowroot with 1 tbsp juice from the berries; stir into the berry mixture. Increase the heat to a higher temperature and cook, stir until thickened, about 5 minutes. Remove from heat and set aside.
• For the french toast, combine the milk, egg, Splenda, vanilla and cinnamon in a large bowl.
• Add 1 tsp of oil to a frying pan over a medium high heat.
• Soak bread, 1 slice at a time, into egg mixture, let soak for about 10 seconds on both sides, then lift out and fry soaked bread slices, for 3 minutes; turn 1 piece over and evenly spread golden brown side with 2 heaping tbsp of berry filling. Flip second slice, cooked side down, onto filling to create a sandwich; press together with back of spatula. Continue frying for 3 minutes; turn sandwich over and fry for 3 minutes longer or until golden brown on both sides. Repeat with remaining bread slices, brushing griddle with more oil as needed.

STUFFED FRENCH TOAST AND BERRIES

Steps:

• Combine berries and sugar in a small bowl.
• Combine ricotta cheese and preserves in another bowl. Mix well.
• Combine eggs,evaporated milk, brown sugar, and vanilla extract in a shallow bowl,.
• Spread ricotta mixture over 6 slices of bread. Top with remaining slices of bread.
• Heat small amount of butter in large nonstick skillet over medium heat. Dip sandwhiches in egg mixture, coating both sides. Cook on each side for about 2 minutes or until golden brown.
• Sprinkle with powedered sugar. Top with berries. Serve with maple surup.