OVERNIGHT RASPBERRY CREAM CHEESE FRENCH TOAST BAKE
A fun twist on the classic french toast this over night bake is full of raspberries and cream cheese.
Provided by Tornadough Alli
Categories Breakfast
Time 9h10m
Number Of Ingredients 9
Steps:
- Spray a 9"x9" baking dish with non-stick cooking spray, set aside.
- Add half of your challah to bottom of pan and sprinkle with raspberries (reserving a few for topping) and cream cheese.
- Top with remaining bread and press down.
- In bowl mix together your eggs, cream, honey, cinnamon and sugar and pour over top of your bake until covered.
- Cover with tin foil, pressing down again to smoosh everything together.
- Refrigerate overnight.
- Remove from refrigerator abut 30 minutes before baking.
- Preheat your oven to 350 and place covered bake in and bake for 30 minutes then remove tin foil and bake for another 30 minutes until tops turn golden and center is set.
- Remove from oven and let cool slightly and sprinkle with powdered sugar and serve with syrup.
Nutrition Facts : Calories 163 kcal, Carbohydrate 10 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 127 mg, Sodium 45 mg, Sugar 9 g, ServingSize 1 serving
RASPBERRY BAKED FRENCH TOAST
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
RASPBERRY-STUFFED FRENCH TOAST
Steps:
- Warm 6 serving plates in the oven at 200 degrees.
- Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
- Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.
RASPBERRY CHEESECAKE STUFFED FRENCH TOAST
I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!
Provided by LADYHEN76
Categories Breakfast and Brunch French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
- Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 96.8 g, Cholesterol 131.6 mg, Fat 18.9 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 661.1 mg, Sugar 52.8 g
STRAWBERRY CHEESECAKE FRENCH TOAST
French toast topped with glazed strawberries and stuffed with cheesecake. Soooo good and original. Perfect to impress at a brunch. Serve with mimosas for a fancier brunch-type setting, or just make it for a special Saturday morning breakfast for your family like I do. =)
Provided by Pamela Batovsky
Categories Breakfast and Brunch French Toast Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an oven to 100 degrees F ( 40 degrees C).
- Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
- Mix cornstarch and water together in a bowl, then stir into the strawberries.
- Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
- Whisk together the milk and eggs in a bowl; set aside.
- Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth.
- Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
- Heat butter in a large skillet over medium heat.
- Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet.
- Cook until golden brown on both sides, about 3 minutes per side.
- Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
- To serve, top French toast with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 52.7 g, Cholesterol 194.5 mg, Fat 21.1 g, Fiber 1.4 g, Protein 10.3 g, SaturatedFat 11.6 g, Sodium 328.9 mg, Sugar 37.1 g
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