Our Best Stuffed French Toast For Two Recipes

OUR BEST STUFFED FRENCH TOAST FOR TWO

Steps:

• Mix Neufchatel, brown sugar and 1/2 tsp. cinnamon until blended; spread onto 2 bread slices. Cover with remaining bread slices to make 2 sandwiches.
• Whisk egg product, milk, vanilla and remaining cinnamon in pie plate until blended.
• Dip sandwiches, 1 at a time, in egg mixture, turning to evenly moisten both sides of each. Cook in large nonstick skillet on medium heat 2 to 3 min. on each side or until golden brown on both sides. Top with powdered sugar.

STUFFED FRENCH TOAST RECIPE

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!

BERRY-STUFFED FRENCH TOAST FOR TWO RECIPE BY TASTY

Steps:

• Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
• In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
• Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
• In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
• Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
• In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
• Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
• Enjoy!

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:

• Spread think layer of filling mixture on 4 slices of bread.
• Create 2 sandwiches by putting strawberries in 1 layer on top of 2 pieces of bread and topping with other 2 pieces.
• Dip sandwiches in egg mixture.
• Cook in skillet on medium-high heat for 4 minutes on each side, or until golden brown.
• Slice sandwiches, sprinkle with a little powdered sugar for garnish if desired, and serve immediately with syrup.