CHEESE AND MARMALADE FRENCH TOAST SANDWICHES
This is a decadent stacked version of the generic type French toast we all grew up with. Photo and recipe courtesy of Breakfast Comforts
Provided by Lynnda Cloutier
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. Have ready a rimmed baking sheet. In large shallow bowl, whisk together eggs, milk orange zest and juice and vanilla. Lay 1 bread slick on a work surface and spread with 1/4 each of the cream cheese and marmalade. Top with another slice. Repeat with remaining bread, cream cheese and margarine. Put a griddle over medium high heat til hot. Lightly oil the griddle. One at a time, dip sandwiches in egg mixture and turn gently to cot evenly, keeping sandwiches intact. Let stand until bread has soaked up some of the egg mixture, about 30 seconds. Remove sandwiches form egg mixture, letting the excess drip back into the bowl. Put on hot griddle. Cook til bottoms are golden brown, about 2 minutes. Flip sandwiches and brown the other sides, about 2 minutes more. Transfer to baking sheet. When all 4 sandwiches are on the sheet, put the sheet in oven and bake til cream cheese melts, about 10 minutes. Serve French toast sandwiches at once with butter and maple syrup. You can experiment with other fruit preserves, such as raspberry or apricot in place of the orange marmalade.
BAKED FRENCH TOAST WITH CARDAMOM AND MARMALADE
Categories Milk/Cream Egg Breakfast Brunch Bake Vegetarian Kid-Friendly Chill Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 18
Steps:
- Make french toast:
- Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly.
- Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
- Make citrus syrup:
- Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup.
FRENCH TOAST SANDWICHES
I dip my French Toast Sandwiches into eggnog to give them a distinctive flavor and serve them on Christmas. They've become a tasty holiday tradition for the family to enjoy while we sit around the table opening our stocking gifts. -Deborah Fagan, Lancaster, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog., In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with strawberry preserves.
Nutrition Facts :
OVERNIGHT MARMALADE FRENCH TOAST BRUNCH CASSEROLE
Plan ahead this needs to be refrigerated for 8-24 hours before baking. if desired you can omit the cinnamon/sugar mixture for the top but don't omit the nuts! Do not use freshly baked bread for this.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 8h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 13 x 9-inch baking dish.
- Spread softened butter lightly over each slice of bread.
- Arrange 12 bread slices buttered side down overlapping slightly in the baking dish.
- Spread the room temperature marmalade over the bread slices.
- Top with remaining bread slices buttered side down.
- In a bowl whisk together the milk with sugar, vanilla, nutmeg and eggs until well combined then pour over the bread.
- Cover and refrigerate for 8-24 houres.
- When ready to bake set oven to 375 degrees.
- In a small cup or bowl mix together the 1-2 tablespoons sugar with cinnamon and nuts, then sprinkle on top of the bread.
- Bake for about 45-60 minutes or until golden brown and set.
- Let stand for 10 minutes before serving.
- Sprinkle the nuts over the casserole.
Nutrition Facts : Calories 466, Fat 13.3, SaturatedFat 3.6, Cholesterol 167, Sodium 535.8, Carbohydrate 75.1, Fiber 2.4, Sugar 43.1, Protein 13.4
ORANGE-INFUSED MASCARPONE FRENCH TOAST
In my opinion, you can never have enough French Toast recipes at your disposal. This one is my adaptation of a recipe served at the Rock Center Cafe in New York. This French toast sandwich doesn't need syrup because a rich filling oozes out when you cut into the brioche.
Provided by Mirj2338
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the mascarpone: In a small bowl, mix the mascarpone, marmalade, grated orange zest, honey and salt.
- Refrigerate until needed.
- Make the French toast batter: In a bowl, mix together the orange juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla.
- Pour into a baking dish or pie plate.
- Melt a little butter in a large saute pan over medium-low heat.
- Dip the challah slices quickly into batter on both sides and place 6 slices into the pan (you may need to use two large pans to make all the French toast at one time).
- Let the infused mascarpone come to room temperature so it's easier to spread.
- Use a tablespoon or knife to spread some of the cream on each piece of bread in the pan, keeping a 1/2-inch border all around the bread free from the mascarpone.
- Cover each mascarpone-slathered piece of challah with another slice of bread that has been dipped in the batter.
- Cook the French toast"sandwiches" until golden brown on one side, carefully flip them over and cook until the second side is golden brown, adding more butter as needed.
- To serve, place a French toast sandwich on each plate.
- Enjoy!
Nutrition Facts : Calories 405.8, Fat 11.1, SaturatedFat 4.2, Cholesterol 193.2, Sodium 515.7, Carbohydrate 62.6, Fiber 2, Sugar 20.5, Protein 14.7
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