French Toast Stuffed With Cranberry Cream Cheese Recipes

CRANBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.

FRENCH TOAST (STUFFED WITH CREAM CHEESE)

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.

FRENCH TOAST STUFFED WITH CRANBERRY CREAM CHEESE

Steps:

• 1. Heat a griddle pan over medium heat. Whisk eggs, milk, vanilla, orange zest and juice together in a shallow dish.
• 2. Grease pan with butter. Take a slice of french bread and coat on both sides with egg batter and place directly into hot pan. Repeat with other slices.
• 3. Cook french toast until golden brown on both sides and cooked completely through, about 2-3 minutes per side.
• 4. Meanwhile, beat cream cheese and powdered sugar together. Carefully fold in cranberry sauce.
• 5. To assemble, take one slice of hot french toast and spread a layer of filling inside. Top with another slice. Cut stuffed french toast carefully on the diagonal (filling will ooze out) and set on serving plate. Dust with powdered sugar. Serve with maple syrup and butter.

CRANBERRY FRENCH TOAST

Steps:

• Slice challah bread into thick pieces. Combine cream cheese, sugar, fresh cranberries together. Cut a pocket into the bread and stuff cream cheese mixture inside. Melt butter over medium heat in a saucepan. Beat eggs and milk together in a large bowl. Dip stuffed bread into egg mixture, coating both sides. Place bread in pan, heat 1 to 2 minutes on each side.

CRANBERRY CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Preheat oven to 300F (150C).
• Butter a baking sheet.
• Cut bread into 8 equal slices about 1 inch thick.
• Mash the cream cheese with 1 tbsp sugar and almond extract in a medium bowl.
• Stir in the cranberries and taste.
• Add more sugar if the flavor is too tart.
• The mixture should be thick and chunky.
• In a shallow dish or bowl, whisk together the milk, eggs, 1 tbsp sugar, vanilla, and salt.
• With a serrated knife, cut a pocket into the side of each piece of bread, carefully slicing into but not through the bread.
• Spoon equal portions of the filling into each slice.
• Dunk the stuffed bread slices into the egg mixture and soak for several minutes, turning if needed to coat evenly, until saturated but short of falling apart.
• Warm 1 tbsp butter and 1 tbsp oil together on a griddle or in a large heavy skillet over medium heat.
• Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
• Place the first slices on the baking sheet and keep them warm in the oven.
• Continue cooking the remaining slices, adding more butter and oil as needed.
• When all of the French toast is ready, dust it with confectioners' sugar, sprinkling it through a strainer.
• Serve immediately with maple syrup.

CRANBERRY-APPLE FRENCH TOAST

Steps:

• Mix first four ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish., In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight., Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.

CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES

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.

STUFFED FRENCH TOAST WITH CRANBERRY SAUCE

Steps:

• Cut 1" from each end of the loaf and discard or use for another recipe.
• Cut the loaf into 1" thick slices and halve each slice on the diagonal.
• Cut in the diagonal side of each piece of bread to form a pocket (this is almost like cutting the bread into 1/2" slices except you don't go through any of the other sides of the bread).
• Mix the cream cheese, 2 tbsp sugar, egg yolk, zest and 1 tbsp orange juice until smooth.
• Fill each bread pocket with 1 tbsp of the cream cheese mixture.
• Put bread slices in a 13" x 9" baking dish, overlapping slightly.
• Whisk the eggs, milk and 1 tsp vanilla until frothy and pour over the bread.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F.
• Sprinkle bread with 1 tbsp sugar.
• Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
• Cranberry Sauce: Combine cranberries, maple syrup, 1/2 c sugar, 1/2 c orange juice and 1 tsp vanilla in a pot.
• Cook over medium heat stirring as required until cranberries burst and mixture thickens, about 15 minutes.
• Cool sauce and serve with toast.