Cream Cheese Stuffed French Toast With Raspberries Recipes

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RASPBERRY AND CREAM CHEESE STUFFED FRENCH TOAST



Raspberry and Cream Cheese Stuffed French Toast image

I am a firm believer that if a dish has fruit in it then it must be good for you! Well, this delicious breakfast treat is good for your soul and spirits, if nothing else. It is a snap to prepare and so decadently delicious. We had to do some hunting before we found a bakery that carried challah bread, but it was time well...

Provided by Kellie Parker

Categories     Other Breakfast

Time 35m

Number Of Ingredients 9

1 (8oz) pkg cream cheese softened
12 (3/4 inch thick) slices day old brioche challah or hawaiian bread
1 c fresh raspberries *
3 eggs (beaten)
3/4 c half-and-half, light cream, or milk
3 Tbsp sugar
1/2 tsp vanilla
1 dash(es) of salt
pure maple syrup

Steps:

  • 1. Spread cream cheese evenly over one side of each slice of bread.
  • 2. Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches".
  • 3. Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
  • 4. Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.

RASPBERRY-STUFFED FRENCH TOAST



Raspberry-Stuffed French Toast image

Provided by Food Network

Categories     dessert

Yield 4

Number Of Ingredients 13

1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche, challah, or other egg bread
4 eggs
2 cups whole, 2 percent fat, or 1 percent fat milk
2/3 cup heavy cream
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
8 ounces very cold cream cheese, in 1 block
Unsalted butter
1 cup raspberries, fresh or thawed frozen
1 package frozen raspberries, defrosted
Confectioners' sugar, to taste
2 tablespoons freshly squeezed lemon, or to taste

Steps:

  • Warm 6 serving plates in the oven at 200 degrees.
  • Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
  • Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.

CREAM CHEESE-STUFFED FRENCH TOAST



Cream Cheese-Stuffed French Toast image

Provided by Nancy Fuller

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

One 8-ounce package cream cheese, softened
1/3 cup fruit jam, such as sour cherry
1/4 cup slivered almonds, plus for garnish
1 loaf challah bread
4 eggs
1 teaspoon almond extract
1 tablespoon light brown sugar
1 cup milk
2 tablespoons butter
Maple syrup, for serving

Steps:

  • Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
  • Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
  • Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
  • Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
  • Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
  • Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.

RASPBERRY CHEESECAKE STUFFED FRENCH TOAST



Raspberry Cheesecake Stuffed French Toast image

I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!

Provided by LADYHEN76

Categories     Breakfast and Brunch     French Toast Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
butter
confectioners' sugar for dusting
nutmeg, for topping

Steps:

  • In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
  • Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

Nutrition Facts : Calories 621.7 calories, Carbohydrate 96.8 g, Cholesterol 131.6 mg, Fat 18.9 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 661.1 mg, Sugar 52.8 g

RASPBERRY-STUFFED FRENCH TOAST



Raspberry-Stuffed French Toast image

This is a rich and decadent breakfast dish. I like to make this on 'holiday mornings', such as Easter. I've used strawberries in place of the raspberries at times.

Provided by Hey Jude

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 loaf brioche bread or 1 loaf challah (or other egg bread)
4 eggs
2 cups milk
2/3 cup heavy cream
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
8 ounces very cold cream cheese, in one block
unsalted butter
1 cup fresh raspberries or 1 cup thawed frozen raspberries
confectioners' sugar

Steps:

  • Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
  • Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
  • Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
  • Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
  • Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
  • Turn the'sandwich' over and brown on the other side, about 3 minutes more.
  • Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.

BERRY-STUFFED FRENCH TOAST



Berry-Stuffed French Toast image

Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. -Monica & Lisa Hannahan, Dayton, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 50m

Yield 9 servings.

Number Of Ingredients 16

RASPBERRY SYRUP:
2 cups fresh raspberries or frozen unsweetened raspberries, thawed
3/4 cup packed brown sugar
3 tablespoons butter
1 teaspoon ground cinnamon
1-1/2 teaspoons vanilla extract
FRENCH TOAST:
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
18 slices sourdough bread
1/2 cup raspberry preserves
1 teaspoon vanilla extract
6 large eggs
1/4 cup half-and-half cream
1-1/2 teaspoons ground cinnamon
Confectioners' sugar and additional raspberries, optional

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.

Nutrition Facts : Calories 513 calories, Fat 21g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 562mg sodium, Carbohydrate 68g carbohydrate (32g sugars, Fiber 4g fiber), Protein 13g protein.

FRENCH TOAST (STUFFED WITH CREAM CHEESE)



French Toast (stuffed with Cream Cheese) image

Make and share this French Toast (stuffed with Cream Cheese) recipe from Food.com.

Provided by evelynathens

Categories     Breakfast

Time 18m

Yield 2 serving(s)

Number Of Ingredients 11

4 slices bread, use a good quality,bakery loaf
2 eggs
1 cup milk
1 pinch salt
6 tablespoons cream cheese
1 pinch cinnamon
1 teaspoon sugar
1/2 teaspoon vanilla extract
cinnamon sugar
1/2 cup sour cream
1/2 cup strawberry, cut up

Steps:

  • Cut each slice of bread in half.
  • Beat eggs with milk and pinch of salt.
  • In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
  • Spread one-fourth of cheese filling evenly over four slices of bread.
  • Top with unspread slices of bread to form half-sandwiches.
  • Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
  • Let excess drip off.
  • Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
  • Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
  • Turn and brown second side over low heat.
  • If sandwiches fry too quickly, filling will not be warm.
  • Serve immediately, allowing 2 halves to each portion.
  • Sprinkle with cinnamon-sugar and top with sour cream and strawberries.

Nutrition Facts : Calories 565.2, Fat 37.2, SaturatedFat 19.7, Cholesterol 280.8, Sodium 649.9, Carbohydrate 39.8, Fiber 2, Sugar 9.7, Protein 18.1

CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES



Cream Cheese-Stuffed French Toast with Blueberries image

This cream cheese-stuffed French toast is great to prepare the night before and just pop in the oven in the morning. No complaints about this one yet. Great for overnight guests.

Provided by KOSMOND214

Categories     Breakfast and Brunch     French Toast Recipes

Time 9h30m

Yield 10

Number Of Ingredients 14

cooking spray
1 loaf crustless white bread, cubed
6 cups fresh blueberries
1 (8 ounce) package cream cheese
½ cup white sugar
½ cup sour cream
1 ¼ teaspoons vanilla extract
½ loaf French bread
7 large eggs
1 ½ cups milk
1 ½ cups half-and-half
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup powdered sugar

Steps:

  • Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.
  • Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.
  • Cut French bread into ten 1-inch thick slices and place on top.
  • Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.

Nutrition Facts : Calories 520.4 calories, Carbohydrate 69.5 g, Cholesterol 176.3 mg, Fat 20.9 g, Fiber 3.8 g, Protein 15.5 g, SaturatedFat 11.1 g, Sodium 609 mg, Sugar 29.6 g

CREAM CHEESE STUFFED FRENCH TOAST



Cream Cheese Stuffed French Toast image

Make your mornings memorable with our Cream Cheese Stuffed French Toast recipe. Topping our Cream Cheese Stuffed French Toast with raspberries and dried lavender sprigs gives this classic dish an elegant twist.

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield 12 servings

Number Of Ingredients 17

Lemon Lavender Sugar + Raspberries
1 cup granulated sugar, divided
zest of 2 lemons, plus juice of half a lemon
2 tsp. dried lavender flowers
1-1/2 cups raspberries
Whipped Cream Cheese
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup heavy whipping cream
2 Tbsp. honey
1 tsp. vanilla
French Toast
1 loaf challah bread, sliced into 12 1-inch thick slices
4 eggs
1-1/2 cups milk
1 Tbsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. salt

Steps:

  • Lemon Lavender Sugar + Raspberries
  • Add ¾ cup sugar, lemon zest and lavender to a high-powered blender or food process and pulse for about 30 seconds or until the sugar is very fine. Stir in the remaining sugar. The sugar will keep for a few months in a sealed container at room temperature.
  • Add the raspberries to a bowl and sprinkle 2 tablespoons of the lemon sugar over the berries. Add the juice of half a lemon and toss, breaking up some of the raspberries to help release their juices. Allow the berries to sit for 10-15 minutes before serving.
  • French Toast
  • To make the whipped cream cheese, add the cream cheese and heavy cream to a mixing bowl. Using an electric mixer beat on high speed until soft peaks form, about 3-5 minutes. Beat in the honey and vanilla until just combined.
  • Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through
  • Fill pockets with whipped cream cheese; press cut edges of pockets together to seal.
  • In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
  • When ready to cook the French toast, heat a large skillet or griddle, sprayed with cooking spray over medium heat
  • Cook the French toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately sprinkled with lemon sugar and raspberries.
  • Enjoy!

Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

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