THE BEST STUFFED FRENCH TOAST
Delicious Stuffed French Toast is just what weekends were made for! Classic French Toast fried to golden perfection and stuffed with fresh strawberries and cream cheese takes this easy breakfast to the next level. A sweetly satisfying breakfast dish that is perfect for brunch!
Provided by Trish - Mom On Timeout
Categories Breakfast
Number Of Ingredients 14
Steps:
- Combine eggs, half & half, vanilla, cinnamon, nutmeg and brown sugar in a shallow bowl.
- Whisk well until all of the ingredients are fully incorporated. Set aside.
- In a separate bowl, stir together strawberries, sugar, and lemon juice until just combined. Set aside.
- In a small bowl beat together cream cheese, powdered sugar, and fresh lemon zest until smooth and well combined, about 1 minute.
- Take two slices of bread and spread about 1 1/2 tablespoons of the cream cheese mixture onto each piece of bread keeping clear of the edges.
- Pat strawberries dry with a paper towel to soak up any excess juices. Layer strawberries in a single layer on one piece of bread and place the other piece of bread on top..
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Dip each "sandwich" in egg mixture until fully coated. Quickly transfer French toast to the hot, greased skillet.
- Cook each side for about 2 to 3 minutes, or until each golden brown.
- Serve warm with powdered sugar, maple syrup fresh strawberries, or whipped cream (or top with everything!).
Nutrition Facts : Calories 807 kcal, Carbohydrate 66 g, Protein 15 g, Fat 55 g, SaturatedFat 32 g, Cholesterol 325 mg, Sodium 675 mg, Fiber 1 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.
MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings (4 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.
Nutrition Facts :
STUFFED FRENCH TOAST II
This is a nice change from ordinary French toast. I make this more than the standard recipe. Although this is my family's favorite version, it is very versatile. You can substitute peanut butter for the cream cheese, use different jams or preserves, different extracts or spices - the options are practically limitless! Serve with maple syrup and sprinkle with powdered sugar.
Provided by ELISAW
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
- In a medium, shallow bowl, beat together the eggs, milk and almond extract.
- Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.
Nutrition Facts : Calories 530.7 calories, Carbohydrate 65.5 g, Cholesterol 272.2 mg, Fat 22.2 g, Fiber 2 g, Protein 16.5 g, SaturatedFat 11.1 g, Sodium 577.1 mg, Sugar 34.7 g
SUPER-STUFFED FRENCH TOAST
Provided by Aaron McCargo Jr.
Time 23m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat indoor grill or griddle.
- In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined.
- Lay 6 slices of bread out and lightly brush egg mixture around edges. Press a "pocket" in the middle of each slice of bread for the filling. Heap 2 teaspoons of apple or cherry pie filling in the middle of each bread pocket.
- Take remaining 6 slices and brush the edges with egg mixture. Place on top of bread with filling and seal edges with fingers.
- Dip stuffed bread in the egg mixture and place on sprayed griddle; cook for 6 to 8 minutes, turning once, until lightly browned. Sprinkle with cinnamon and/or powdered sugar.
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
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