French Toast Pockets Recipes

THE BEST FRENCH TOAST

The Best French Toast image

There's no question that this is the best French toast recipe. The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! -Audrey Rompon, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups half-and-half cream
3 large egg yolks
3 tablespoons brown sugar
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
8 slices day-old brioche bread (1 inch thick)
Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners' sugar

Steps:

In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Nutrition Facts : Calories 546 calories, Fat 24g fat (15g saturated fat), Cholesterol 263mg cholesterol, Sodium 786mg sodium, Carbohydrate 64g carbohydrate (25g sugars, Fiber 2g fiber), Protein 13g protein.

FRENCH TOAST POCKETS

French Toast Pockets image

This recipe takes French Toast to a new and nirvanic level. My kids aren't crazy about coconut, so I leave it out, but I have seen adults (and other people's children) just inhale these!

Provided by Mirj2338

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 slices white bread, very thick
8 ounces softened cream cheese
6 tablespoons sugar, divided
2 teaspoons vanilla
8 tablespoons coarsely chopped pecans
7 large eggs
1 cup milk
1/2 teaspoon nutmeg
1 cup crushed corn flakes
1/2 cup shredded coconut

Steps:

Combine cream cheese, vanilla, chopped pecans and 2 tablespoons of sugar.
Set aside.
Combine eggs, milk, nutmeg and 4 tablespoons of sugar until well blended.
Set aside.
Combine crushed cornflakes with coconut and set aside.
Cut down through the top and along one side of each slice of bread.
Spread a generous tablespoon of cream cheese filling inside of each pocket.
Preheat a greased griddle.
Dip the bread pockets into the egg/milk mixture, then press them into corn flake/coconut mixture, coating both sides of each pocket slice.
Cook until golden on both sides.
Serve warm with syrup.

Nutrition Facts : Calories 870.6, Fat 59.8, SaturatedFat 24.8, Cholesterol 441, Sodium 715.5, Carbohydrate 62.2, Fiber 5.9, Sugar 24.8, Protein 24.9

STUFFED FRENCH TOAST POCKETS RECIPE BY TASTY

Stuffed French Toast Pockets Recipe by Tasty image

Here's what you need: white bread, eggs, milk, vanilla extract, cinnamon, cream cheese, honey, cinnamon, powdered sugar, syrup

Provided by Mercedes Sandoval

Categories Breakfast

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 slices white bread
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
¼ teaspoon cinnamon
4 oz cream cheese
¼ cup honey
¼ teaspoon cinnamon
powdered sugar
syrup

Steps:

Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
Roll each slice of bread flat with a mason jar or rolling pin.
Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
NOTE: Be careful not to press down on the center so the filling doesn't spread.
Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
Use a knife to refine the edges of the circle. Gently release pocket from lid.
Press down firmly on the outer edges of the pocket with a fork to make indentations.
Repeat steps 3-8 for each pocket. Set pockets aside.
Preheat oven to 400˚F (200˚C).
Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
Let cool 5-10 minutes.
Garnish with powdered sugar and syrup.
Enjoy!

Nutrition Facts : Calories 249 calories, Carbohydrate 27 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, Sugar 23 grams

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