Stuffed French Toast With Berry Sauce 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.

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
• In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
• Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
• In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

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.

MIXED BERRY FRENCH TOAST RECIPE BY TASTY

Steps:

• Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
• Dunk bread in egg wash.
• Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
• Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring berries until they form a thick sauce.
• Lay out slices and spread compote in between each slice then on top. Garnish with confectioners sugar (optional).
• Enjoy!

BLUEBERRY FRENCH TOAST

Steps:

• Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

STUFFED FRENCH TOAST II

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
• In a medium, shallow bowl, beat together the eggs, milk and almond extract.
• Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
• Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
• To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.

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.

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!

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.

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• Grease the bottom of one pyrex dish (9x13).
• Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
• Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
• Add your second layer of bread on top of your cream cheese and berries.
• Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
• Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
• Blueberry Sauce:.
• Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.

EASY BLUEBERRY STUFFED FRENCH TOAST

Steps:

• When you cut the crusts off the bread, be sure to save as much of the bread part as possible, and cut off JUST the crust.
• Grease an 8x8-inch glass dish.
• Lay the slices of white bread, with crusts removed on the bottom of the dish.
• Sprinkle bread with blueberries and ensure good coverage.
• Place cream cheese and butter in microwave safe bowl and microwave for 2 minutes, stirring occasionally. If you're rather do this with a pan, feel free--remember to stir!
• When the cream cheese goo is hot and well mixed, carefully stir in sugar and almond extract.
• Carefully smear cream cheese over the blueberry mixture.
• Layer the 4 (if your French bread is small, you may have to use more, the point is to have the French Bread cover the dish) French bread slices on top of the cream cheese.
• In a tall glass or jar crack 4 eggs and add the milk and cinnamon.
• Whisk with a fork until well blended.
• Carefully pour egg mixture on the French bread and slightly squish the French bread with a fork to help the absorption.
• Ensure that all the French bread slices are well covered.
• Cover dish with aluminum foil (spray with cooking oil so it doesn't stick).
• Let sit in the fridge overnight, or for at least 3-4 hours.
• When its ready, preheat the oven to 375°F.
• Cook covered for 45 minutes.
• Uncover and cook an additional 15 minutes.
• If you feel that its not cooked well enough, please cook longer--its at your discretion!

BLUEBERRY-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 400°. In a small bowl, toss blueberries with 2 tablespoons sugar. Cut a pocket horizontally in each slice of bread. Fill with blueberries. , In a shallow bowl, whisk eggs, orange zest, orange juice, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once., Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve with French toast; sprinkle with almonds.

BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST

Steps:

• Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
• Sprinkle blueberries evenly over bread.
• Microwave cream cheese in bowl for 2 minutes.
• Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
• Spread over blueberries.
• Cut French bread into 10-1 inch thick slices, place over cream cheese.
• Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
• Let set before slicing.
• Sift powdered sugar over before serving.

BLACKBERRY-STUFFED FRENCH TOAST

Steps:

• Place the berries, 1/3 cup/70 grams granulated sugar, the lemon juice and 1/4 teaspoon salt in a small saucepan. Roughly crush the berries with the back of a fork to help release some of their juices.
• Bring to a boil over high heat, then reduce heat to medium-low, cover with a lid and cook at a strong simmer, stirring occasionally to ensure the berries never stick to the bottom and burn, until the sauce has thickened and reduced by half, about 20 minutes. Remove from the heat and allow to cool and thicken for another 10 minutes.
• In a large mixing bowl, whisk to combine the eggs, milk, rum, vanilla, a pinch of salt and the remaining 3 tablespoons/30 grams granulated sugar; set aside.
• Lay 4 pieces of bread out on a plate or tray, and divide the cooled fruit across the bread (about 2 to 3 tablespoons each), leaving roughly 3/4-inch of space around the edges of the bread. Top with the remaining 4 slices of bread, and press down lightly to adhere.
• Heat a large frying pan or griddle over medium-high and melt enough butter to coat the bottom. Just as the butter begins to bubble, float a sandwich on top of the egg batter for 3 seconds, then flip to soak the other side for 3 more seconds. Hold the sandwich over the bowl for 10 seconds to allow any excess batter to drip off, then transfer it to the hot pan. Repeat with as many sandwiches as will fit in your pan; you may need to do this in batches. Cook until deep golden brown, 1 to 2 minutes per side, adding butter to the pan as needed. Transfer to plates and dust generously with confectioners' sugar.