Blintz Stuffed French Toast Recipes

STUFFED FRENCH TOAST RECIPE

Steps:

• Prepare all ingredients. Allow cream cheese to reach room temperature.
• In a medium sized bowl, whisk eggs with milk, and half of the vanilla extract.
• In a small bowl, whip cream cheese together with sugar and the remaining vanilla extract. Add fresh blueberries into the cream mixture and stir to combine.
• Scoop up a spoonful of the cream cheese mixture and spread it onto one of the bread slices. Sandwich another slice of bread on top. Carefully dip both sides of toast into the egg mixture.
• On low heat, preheat a skillet with a tablespoon of butter. Place the assembled Stuffed French Toast and fry until golden brown, then flip over and repeat.
• Serve your Stuffed French Toast with some fresh berries and powdered sugar. Enjoy!

BLINTZ BAKED FRENCH TOAST

Steps:

• Pour butter in a 9-by-13-inch baking dish. Arrange 6 slices of bread on top, overlapping slightly. Combine brown sugar, cinnamon, nutmeg, and cardamom; sprinkle half of mixture over bread. Top with remaining slices of bread, overlapping slightly. In a large bowl, whisk together eggs, milk, ricotta, salt, vanilla, and lemon zest; pour over bread. Sprinkle with remaining brown-sugar mixture. Cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• Bake, covered with parchment-lined foil, 30 minutes. Uncover; continue baking until browned, 15 minutes more. Top with blueberries and confectioners' sugar; serve.

BLINTZ STUFFED FRENCH TOAST

Steps:

• In a mixing bowl, beat together the cream cheese, cottage cheese, orange rind, egg, sugar, and vanilla.
• In a pie pan, mix together eggs, milk, and vanilla.
• Add 1-2 T of butter to a skillet (cast iron or nonstick) and heat to a medium temperature.
• Spread the cheese filling between two slices of bread and put together like a sandwich. Add slices of strawberries, blueberries, and/or a dollop of desired jam.
• Dip the sandwich in the egg mixture, coating on both sides.
• Place in skillet, cooking until lightly browned on both sides.
• Repeat for each French Toast sandwich.
• Serve hot with powdered sugar OR.
• Flash freeze, then wrap, label, and freeze in ziplock bags.
• Reheat in oven or microwave. Serve with powdered sugar.

RED VELVET FRENCH TOAST

Steps:

• Whisk together the eggs, cocoa powder, sugar, buttermilk, food coloring and 1/2 tsp vanilla extract.
• Heat a non-stick or cast iron skillet over medium heat.
• Add the 2 tbsp butter to the pan, swirling to coat the bottom.
• Soak bread slices in egg mixture on each side about 30 seconds.
• Add to the pan and cook about 1 minute per side, until browned and cooked through.
• Remove from heat to a wire rack lined sheet pan.
• Beat together the cream cheese, confectioner's sugar and remaining butter and vanilla.
• Divide the cream cheese mixture between 2 slices of french toast, spreading to coat. Top with second slice.
• Cut in half cross-wise drizzle with chocolate syrup and dust with confectioner's sugar before serving.

LORILYN'S DEEP FRIED STUFFED FRENCH TOAST

Steps:

• In stand up mixer or in small bowl, combine cream cheese, almond extract and powdered sugar until fluffy.
• Fit a cake decorating bag with a large tip (star or round) and fill with cream cheese mixture. Set aside.
• Using a serrated bread knife, slice each piece of Texas Toast into half on the diagonal.
• Along the newly cut diagonal edge, use the tip of the knife to gently make a one inch slice into the center of the bread, making sure the slice runs parallel to the top and bottom of the bread.
• Insert the decorator tip into the opening & squeeze out about a teaspoon or so of filling. With a thumb & finger, gently pinch the opening to close it back up & cover the filling. (This could also be done with a ziplock baggie with a corner cut off, although not quite as easily.).
• In mixer or another medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
• Beat in milk and eggs until batter is smooth. Pour into deep wide bowl or into a pie plate, for dipping.
• Pre-heat deep fryer or griddle (about 350°) and when ready dip filled slices of bread into batter, turn once and place into fryer basket. (Mine will hold two slices at a time.)
• Fry 2 minutes or until lightly browned & crispy looking then turn each slice over with a pair of tongs and fry the other side for 2 minutes or until done.
• Remove with tongs to paper towel lined plate to drain. Sprinkle with powdered sugar, if desired.
• Repeat with the rest of the slices.
• Serve immediately (careful - filling is hot) with your choice of syrups, jams or jellies.

STUFFED FRENCH TOAST

Steps:

• Spread 8 of the bread slices with cream cheese and the other 8 with preserves.
• Put them together (with the fillings inside).
• Beat the eggs with the cinnamon, salt, sugar and cream and vanilla.
• Dip each "sandwich" in the batter to coat lightly.
• Then, dip in the crushed cornflakes to coat.
• Melt the butter in a skillet or griddle over medium heat and fry the sandwiches until they are golden brown on both sides.
• Add more butter as needed.
• Remove the finished toast to a platter in a warm oven or chafing dish.
• Sprinkle with confectioners' sugar, if desired, and serve with more butter and warm maple syrup or fruit sauce.

HAWAIIAN STUFFED FRENCH TOAST

Steps:

• Cut wedges from the loaf of Hawaiian Sweet Bread about 3-4 inches thick. Carefully cut a hole in the back of the wedge.
• In a bowl, mix together honey with the Ricotta Cheese. Measure a tablespoon of the Ricotta Cheese mixture and carefully stuff into the back of the wedge of bread.
• Beat the eggs in a bowl. Then dip the bread on all sides in the eggs. Fry the bread in a skillet on Medium to High heat.
• Cook on all sides. When finished, top with fresh strawberries and whipped cream and enjoy!

BAKED STUFFED FRENCH TOAST

Steps:

• Preheat oven 375 dg.
• Put 1/2 bread cubes in ungreased 11x7" dish. Cover with all of the cream cheese. Sprinkle with apple. Top with remaining bread. Beat eggs, milk, & cinnamon until blended. Pour over top & bake 35 minute
• Dust with sugar & serve with maple syrup.

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.