STUFFED FRENCH TOAST STRATA WITH ORANGE SYRUP
Make it the best brunch ever with a do-ahead strata boasting a cream cheese fruity surprise.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 7h
Yield 6
Number Of Ingredients 9
Steps:
- Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Toast 6 slices of the bread; place in pan. Spread each slice toast evenly with cream cheese and marmalade. Butter remaining bread slices; place butter sides up on toast.
- Beat eggs, milk and vanilla in medium bowl with wire whisk until blended. Pour over bread. Cover with aluminum foil and refrigerate at least 6 hours or overnight.
- Heat oven to 350°. Uncover and bake 35 to 45 minutes or until deep golden brown and slightly puffed. Cut between bread slices. Serve with Orange Syrup.
- Method for Orange Syrup: Mix ingredients in small microwavable bowl. Microwave uncovered on High about 1 minute or until heated.
Nutrition Facts : Calories 535, Carbohydrate 84 g, Cholesterol 180 mg, Fat 3, Fiber 2 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 490 mg
MARMALADE-STUFFED FRENCH TOAST WITH ORANGE SYRUP
Categories Bread Milk/Cream Citrus Egg Breakfast Brunch Fry Kid-Friendly Cream Cheese Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4-inch-long by 2-inch-deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous tablespoonful cream cheese mixture into each bread pocket.
- Whisk eggs, milk, vanilla extract, cinnamon and nutmeg in pie plate.
- Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 bread slices, egg mixture and 1 tablespoon butter. Serve with Orange Syrup.
STUFFED FRENCH TOAST STRATA WITH ORANGE SYRUP
The recipe for this very tasty strata came from the Betty Crocker Holiday cookbooklet, Dec 2003. Preparation time does not include the 6 hours needed to set in refrigerator before baking!
Provided by Sydney Mike
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- FOR FRENCH TOAST ~ Spray 13"x9" baking dish with cooking spray.
- Toast 6 slices of the bread, then place in pan.
- Spread each slice of toast evenly with cream cheese & marmalade.
- Butter remaining bread slices, then place them butter-sides up on toast.
- In a medium bowl, with wire whisk, beat eggs, milk & vanilla until blended, then pour over bread.
- Cover with aluminum foil & refrigerate at least 6 hours or overnight.
- When ready to proceed, preheat oven to 350 degrees F.
- Uncover & bake 35-45 minutes or untild eep golden brown & slightly puffed.
- Cut into slices, & place on individual serving plates.
- FOR ORANGE SYRUP ~ In small microwavable bowl, mix corn syrup & OJ concentrate.
- Microwave uncovered on high about 1 minute or until heated.
- Spoon over French toast & enjoy!
Nutrition Facts : Calories 469.1, Fat 11.5, SaturatedFat 5.2, Cholesterol 157.3, Sodium 316.2, Carbohydrate 85.2, Fiber 2.5, Sugar 38.3, Protein 10.7
JEAN'S STUFFED FRENCH TOAST STRATA
We had this the morning after Christmas. This is another of my MIL's recipes. Gosh...her house smelled wonderful when this was baking. I haven't cooked this recipe myself, but my kids and DH want me to. The Apple Cider Syrup recipe is being posted and I will post it's recipe #. This tastes like it should be served with Cool Whip.
Provided by KrisVonD
Categories Breads
Time 4h20m
Yield 1 breakfast casserole
Number Of Ingredients 12
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.
Nutrition Facts : Calories 4062.6, Fat 200.8, SaturatedFat 108.1, Cholesterol 2148.4, Sodium 4626.8, Carbohydrate 438.9, Fiber 14.4, Sugar 152.9, Protein 128
PEANUT BUTTER-CHOCOLATE STUFFED FRENCH TOAST WITH JAM SYRUP
I have not tried this French Toast yet but I'll try it soon. It looks too good. I'll have to LOL This is from Rachael Ray. If you don't want peanut butter and chocolate, you can use cream cheese and jam instead :) That's what is suggested.
Provided by Boomette
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips amond 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
- In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
- In a small saucepan, cook the jam and 3 tablespoon water over low heat, stirring occasionally, until warm and smooth.
- In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.
STUFFED FRENCH TOAST STRATA
This recipe came from a Longaberger Branch Leader who demonstrated it at a Bee as a way to promote the sales of pottery 9x13s, and OMG is it amazing. Serve this with warm Apple Cider Syrup (recipe in JAP) and you will be a breakfast super hero!
Provided by Megan Stewart
Categories Breakfast Casseroles
Number Of Ingredients 6
Steps:
- 1. Cut French bread into cubes to make about 12 cups. Grease 9x13 and arrange half of the cubes in the bottom. Top with cream cheese cubes, then remaining bread. Mix together eggs, milk, melted butter and syrup. Pour evenly over the dish. Lightly press layers down to moisten. Cover and refrigerate 2-24 hours.
- 2. Bake uncovered at 325 degrees 35-40 min or until the center is set and edges are golden brown. Let stand 10 min before serving with syrup.
FLUFFY FRENCH TOAST WITH ORANGE SYRUP
Provided by Donna Chrisco Oldford
Categories Citrus Egg Breakfast Brunch Kid-Friendly Summer Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
- Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
- Recut French toast into 8 separate slices. Serve with warm orange syrup.
FRENCH TOAST STRATA
I'm always on the lookout for different breakfast and brunch ideas. I like to serve this easy make-ahead casserole when we have out-of-town guests. -Jill Middleton, Baldwinsville, New York
Provided by Taste of Home
Time 45m
Yield 8 servings (1 cup syrup).
Number Of Ingredients 13
Steps:
- Arrange half of the bread cubes in a greased 13x9-in. baking dish. Layer with cream cheese and remaining bread. In a blender, combine the eggs, milk, butter and maple syrup; cover and process until smooth. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For syrup, in a small saucepan, combine the sugar, cornstarch and cinnamon. Gradually whisk in cider and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm with strata.
Nutrition Facts : Calories 578 calories, Fat 34g fat (17g saturated fat), Cholesterol 285mg cholesterol, Sodium 537mg sodium, Carbohydrate 58g carbohydrate (35g sugars, Fiber 4g fiber), Protein 17g protein.
FRENCH TOAST STRATA (SHERRY AND JIM ROUGEUX))
Make and share this French Toast Strata (Sherry and Jim Rougeux)) recipe from Food.com.
Provided by Miss V
Categories Breakfast
Time 1h15m
Yield 6-9 serving(s)
Number Of Ingredients 8
Steps:
- bring brown sugar, butter and cinnamon to boil.
- In a separate bowl, mix together Milk, eggs surgar and vanilla.
- lay one layer of bread in a greased 9x13 inch baking dish . Spread brown sugar mixture over top. Repeat with additional layers until loaf of bread is use up.
- Pour milk mixture over top.
- Cover with foil and bake at 350 for one hour.
- Remove foil and bake an additional 15 minutes, until golden brown.
Nutrition Facts : Calories 1197.2, Fat 72.8, SaturatedFat 43.7, Cholesterol 365.8, Sodium 1032.6, Carbohydrate 123.7, Fiber 2.1, Sugar 85.5, Protein 16.1
FRENCH TOAST STRATA
Looking for a filling breakfast? Then check out this fruity French toast strata that's baked to perfection.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In small bowl, mix brown sugar and butter until well blended. Spread mixture in bottom of dish. Arrange bread slices over brown sugar mixture.
- In medium bowl, mix beaten eggs and egg whites, the milk and ginger until well blended. Pour over bread in dish. Let stand at room temperature 15 minutes. Meanwhile, heat oven to 350°F.
- Bake 45 to 50 minutes or until center is puffed and knife inserted in center comes out clean. Immediately cut into squares; serve with strawberries and powdered sugar.
Nutrition Facts : Calories 230, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 2 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 24 g, TransFat 0 g
FRENCH TOAST STRATA
This is a good recipe to use when company comes or when you are entertaining for brunch. Sometimes, I add dried apricots, snipped into small pieces. The apple syrup (in database) is very good with this too. Prep time includes 8 hours in refrigerator.
Provided by Miss Annie
Categories Breakfast
Time 8h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 9x13x2 rectangular baking dish.
- Place half the bread cubes in the dish.
- Sprinkle with cream cheese cubes and then remaining bread cubes.
- Combine eggs, cream, melted butter and syrup.
- Mix well and pour over bread and cheese cubes.
- Using a spatula, press layers down to moisten.
- Cover with plastic wrap and refrigerate for 2 hours, or overnight.
- Remove plastic wrap and bake uncovered for 35- 40 minutes at 350ºF, or until set and golden brown.
- Let stand about 10 minutes before cutting.
- Top with your favorite syrup, or apple cider syrup (see database), or a big dollop of whipped cream.
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