APPLE-CHEDDAR FRENCH TOAST
Steps:
- Prepare French toast according to package directions. Place six slices in an ungreased 13x9-in. baking dish. Top with ham, 2 cups cheese and remaining French toast. Spread pie filling over top; sprinkle with granola. , Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. In a small bowl, combine sour cream and brown sugar; serve with French toast. Refrigerate leftovers.
Nutrition Facts : Calories 484 calories, Fat 23g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 708mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 2g fiber), Protein 17g protein.
FRENCH TOAST CHEDDAR SANDWICHES
These sandwiches will make you never want just a plain old grilled cheese sandwich again. Great sandwich to make when you have thick sliced bread, but you don't have to have it...plain bread will do fine!!!!
Provided by Jellyqueen
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set out a heavy skillet or cast iron griddle.
- Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside.
- Spread the bread slices out on a flat working surface.
- Spread one side of four slices of bread lightly with the prepared mustard.
- Top each with a slice of cheddar cheese.
- Butter the remaining four slices of bread and top each cheese slice with bread, butter side down.
- Heat the butter in the skillet or on the griddle.
- Carefully dip each sandwich into the egg mixture, coating both sides.
- Allow the excess egg mixture to drain back into the bowl.
- Dip only as many sandwiches as will lie flat in the skillet or griddle.
- Cook over low heat until browned.
- Turn and brown the other sides.
- Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking.
- Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes.
- Serve hot.
Nutrition Facts : Calories 371.9, Fat 22.8, SaturatedFat 13, Cholesterol 160.9, Sodium 911.4, Carbohydrate 26.8, Fiber 1.2, Sugar 2.5, Protein 14.7
CHEESE-FILLED FRENCH TOAST WITH STRAWBERRY SAUCE
Although the original of this recipe was found in the Taste of Home Brand-Name Cookbook, Spring 2005, it has been tweaked to please my household. I did not include the vegetable oil for cooking because I didn't want it calculated in the Nutrition Facts.
Provided by Sydney Mike
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, whisk together the cream cheese, sour cream, vanilla, lemon juice & 1/4 cup of the preserves until well blended, then set aside.
- In a microwave-safe bowl, combine remaining preserves & the tablespoon of water, then microwave on high for 30 seconds. Stir & microwave for another 30 seconds or until melted, then set aside.
- In a shallow dish, whisk together the eggs, milk, salt & cinnamon. Dip bread slices into this egg mixture, then set them on a platter.
- Spread half of the slices with the cream cheese mixture, then top each spread slice with a slice of dipped bread, making 6 'sandwiches.'.
- In a large skillet, heat 1/8 inch of vegetable oil over medium-high heat until oil is hot but not smoking. Working in batches, transfer 'sandwiches' to the skillet & cook about 90 seconds or until lightly browned, then turn them over & cook another 60 seconds or until deep golden brown & slightly puffy.
- Remove the filled French toast & allow them to drain briefly on several layers of paper towels.
- Serve hot with the melted preserves.
Nutrition Facts : Calories 499.5, Fat 15.9, SaturatedFat 7.6, Cholesterol 218.9, Sodium 591.3, Carbohydrate 69.6, Fiber 4.7, Sugar 33.3, Protein 19
MAMA CLERICI'S FRESH FRUIT SYRUP
Use this for your morning pancakes, drizzle over cakes to keep the layers moist, mix with soda water (anything with bubbles) for a nutritious and inexpensive soda pop for the kids- you name it!
Provided by That Napa Chicken R
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Puree the fruit in the water (if necessary) in a blender.
- Cook over medium heat until the mix thickens up.
- Serve warm or cold. Store in refrigerator- will keep for several weeks if it lasts that long!
- *Try using berries, cherries, pineapple, mango, papaya, bananas etc.
Nutrition Facts : Calories 145.6, Sodium 19.8, Carbohydrate 37.7, Sugar 37.5
CHEDDAR FRENCH TOAST WITH DRIED FRUIT SYRUP
My family loves this warm French toast on cold mornings in the North Carolina mountains where we take our yearly vacation. Each year, I alter the recipe slightly by experimenting with different dried fruits.
Provided by Allrecipes Member
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine syrup, fruit and walnuts; let stand overnight. Cut a slit in the crust of each slice of bread to form a pocket. Stuff each pocket with 2 tablespoons cheese. In a bowl, beat eggs, milk and salt; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides. Serve with dried fruit syrup.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 99.1 g, Cholesterol 162.7 mg, Fat 20 g, Fiber 1.4 g, Protein 19.6 g, SaturatedFat 9.2 g, Sodium 598.1 mg, Sugar 51.6 g
BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
Delicious, easy-to-assemble and very pretty to look at - great for special occasions. It's a little more like bread pudding than traditional French toast. Can be assembled and the blueberry syrup made the day before serving. The next morning, simply bake the French toast and reheat the syrup before serving. Comes from the Junior League "Celebrate the Rain" cookbook. Note prep time does not include letting it rest in the fridge overnight. Use freshly ground nutmeg if you can (ground is OK too) and you can use fresh or frozen blueberries, your choice.
Provided by PBF6095
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F
- Spread the pecan halves evenly on a baking sheet.
- Toast them until fragrant, about 8 minutes.
- Sprinkle the salt over the pecans and toss evenly to coat; set aside.
- Butter a 9- by 13-inch baking dish.
- Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase.
- Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly.
- Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight.
- Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off.
- Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread.
- Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread.
- Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes.
- To make blueberry syrup:.
- Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally.
- Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible.
- Stir in the lemon juice.
- Set the pitcher in a pan of warm water to keep warm until ready to serve.
Nutrition Facts : Calories 656.2, Fat 28, SaturatedFat 9, Cholesterol 205.1, Sodium 545.5, Carbohydrate 90.5, Fiber 5.1, Sugar 51, Protein 14.4
CHEDDAR FRENCH TOAST WITH DRIED FRUIT SYRUP
My family loves this warm French toast on cold mornings in the North Carolina mountains where we take our yearly vacation. Each year, I alter the recipe slightly by experimenting with different dried fruits.
Provided by Allrecipes Member
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine syrup, fruit and walnuts; let stand overnight. Cut a slit in the crust of each slice of bread to form a pocket. Stuff each pocket with 2 tablespoons cheese. In a bowl, beat eggs, milk and salt; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides. Serve with dried fruit syrup.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 99.1 g, Cholesterol 162.7 mg, Fat 20 g, Fiber 1.4 g, Protein 19.6 g, SaturatedFat 9.2 g, Sodium 598.1 mg, Sugar 51.6 g
CHEDDAR LOAVES
Swirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad -Agnes Ward Stratford, Ontario
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 199 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 282mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
FRUIT SYRUP
This is just something I whipped up to pour over some French toast... but it would work equally well with waffles, pancakes, or even ice cream.
Provided by brokenburner
Categories Sauces
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat the preserves and the milk in the microwave for about ten seconds -- you don't want the milk to boil, you want it to be warm.
- Stir briskly until the preserves have dissolved. If it's too watery, add xanthan gum as needed to reach desired consistency.
Nutrition Facts : Calories 56.5, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.3, Sodium 14.9, Carbohydrate 16.4, Fiber 0.7, Sugar 10.6, Protein 1.1
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