STUFFED FRENCH TOAST RECIPE
Wake up to a sweet and satisfying French toast for breakfast! This Stuffed French Toast is golden brown and crispy, filled with a rich and creamy filling. You will jump out of bed faster each morning to get your hands on this deliciousness!
Provided by Natalya Drozhzhin
Categories Breakfast
Time 25m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 475 kcal, Carbohydrate 56 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 152 mg, Sodium 495 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
STUFFED FRENCH TOAST
Steps:
- Batter:
- Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
- Filling:
- Fold all ingredients together in a bowl until well incorporated but not completely smooth.
- Syrup:
- Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
- French Toast:
- Preheat oven to 350 degrees F.
- Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
- Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.
STUFFED FRENCH TOAST
Steps:
- Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets., In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired.
Nutrition Facts : Calories 679 calories, Fat 31g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 1187mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
STUFFED FRENCH TOAST
Steps:
- Gather the ingredients.
- Create a cavity for the filling in each piece of bread by laying one bread slice down on the cutting board and, using a butter knife or a paring knife, cut a horizontal slit into the bottom of the slice to create a pocket. Be careful not to cut all the way through to the top (and out the other side). Repeat with the remaining slices of bread.
- In a medium bowl, stir or whisk together the softened cream cheese, 1 tablespoon milk, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Taste and add more sugar if desired.
- Transfer the cream cheese mixture to a zip-close bag with the corner snipped or a reusable piping bag. Insert the tip of the bag into one of the slits in a slice of bread. Fill the bread with the cream cheese mixture the way you would fill a donut. Use a butter knife or small offset spatula to evenly distribute cream cheese inside and clean off the edge, as needed. Eyeball so that there is enough for each of the slices; repeat with remaining slices. Set aside.
- Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk. Whisk in the remaining milk, sugar, vanilla extract, and salt. Add the cinnamon or cardamom, if using, into the custard.
- Coat a non-stick skillet or griddle with a thin layer of some of the butter. Place it over medium-low heat until the butter begins to foam and sizzle.
- Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Place soaked bread slices directly into the waiting pan. (Depending on the size of the pan and your slices, you may have to work in batches, so coat only as many slices as you will be cooking at a time to prevent soggy French toast.)
- Heat custard-dipped slices in the pan slowly until the bottom is golden brown, 3 to 4 minutes. Flip and brown the other side, another 2 to 3 minutes. Do not overcrowd the pan.
- Transfer finished slices to a plate; repeat with remaining slices of French toast, adding more butter to the pan as needed, until all slices are cooked. Serve with toppings of your choice.
Nutrition Facts : Calories 510 kcal, Carbohydrate 42 g, Cholesterol 269 mg, Fiber 1 g, Protein 14 g, SaturatedFat 18 g, Sodium 542 mg, Sugar 15 g, Fat 32 g, ServingSize 6 Servings, UnsaturatedFat 0 g
BRIE STUFFED FRENCH TOAST
Steps:
- In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
- Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
- Place on a plate, spoon your syrup mixture on top and enjoy.
STUFFED MEXICAN HOT CHOCOLATE FRENCH TOAST WITH CINNAMON WHIPPED CREAM AND CHOCOLATE-MAPLE GANACHE
Steps:
- For the ganache: Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place.
- For the whipped cream: Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast.
- For the French toast: Preheat the oven to 300 degrees F. Set a baking rack over a baking sheet.
- Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish.
- Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side.
- Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches.
- If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream.
STUFFED FRENCH TOAST
Steps:
- Blend the ricotta cheese, sugar, orange and lemon zest in a medium mixing bowl. Cover and set aside. Beat eggs and milk in a wide flat bowl. In a large saucepan or griddle, melt margarine on medium heat. Dip each piece of bread into the egg mixture briefly on each side. Place in saucepan and cook until browned on each side. Spoon about 2 tablespoons of the ricotta mixture onto 5 pieces of French toast and spread. Place remaining 5 pieces of toast on top of mixture.
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