Strawberry And Banana Stuffed French Toast With Grand Marnier Syrup Recipes

BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
• Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
• In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
• Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
• Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• For the crust: Grind the cookies into a powder in a food processor, then add the granulated and brown sugars and butter. Mix until completely incorporated.
• For the cheesecake: Preheat the oven to 250 degrees F. Add the cream cheese to a mixing bowl and beat to soften. Add the granulated sugar and beat until incorporated. Add the sour cream, vanilla and salt and mix until incorporated. Add the eggs one by one until they are all incorporated. Spray 2 cheesecake pans with nonstick spray. Divide the crust as the base of the cheesecake in both pans. Then add the cheesecake mixture on top of both crusts. Place in a water bath so the water reaches the middle of the pan and bake for 2 hours.
• For the strawberry syrup: Add the strawberries and granulated sugar to a heatproof mixing bowl and cover. Add the mixing bowl to a water bath and bake for 45 minutes. Strain the strawberry liquid into a bowl. Reserve the strawberries for another use. Put the strawberry liquid bowl in an ice bath and add the guar gum. Mix it for 30 seconds.
• For the french toast: In a mixing bowl, mix the milk, granulated sugar, cinnamon, vanilla, salt and eggs.
• Make a small incision with a paring knife in the bottom part of the brioche bread slices. Insert 2 ounces of the cheesecake inside each bread slice and cover the cheesecake up with a piece of the bread. Reserve the graham crumbs for plating.
• Preheat a griddle to medium heat. Dip each slice into the egg mixture and put onto the griddle. Cook until toasted and golden brown on both sides.
• Cut the French toast in half and then place them on a plate with the fresh strawberries, strawberry syrup, graham crumbs and a dusting of confectioners' sugar.

STRAWBERRY AND BANANA STUFFED FRENCH TOAST WITH GRAND MARNIER SYRUP

Steps:

• For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.
• For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.
• For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.
• Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.
• Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners' sugar. Drizzle with the Grand Marnier syrup.

GRILLED GRAND MARNIER FRENCH TOAST WITH STRAWBERRIES

Steps:

• In a large bowl, combine strawberries, sugar, and liqueur. Let stand 1 hour, stirring occasionally.
• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• In a shallow bowl, whisk together eggs, milk, liqueur, and sugar. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot oiled grill. Cook for 3 to 4 minutes per side.
• To serve, place 1 piece of French toast on plate. Top with strawberries and whipped topping. Add another slice of French toast and repeat.
• INDOOR: Prepare bread slices as directed. Melt 2 to 3 tablespoons of butter on a hot griddle (over medium-high heat). Cook prepared bread slices until golden brown on both sides. Serve as directed.

STRAWBERRY-BANANA FRENCH TOAST

Steps:

• Place bread slices in a large shallow baking dish. Combine eggs, milk, vanilla and baking powder; pour over bread. Cover and chill 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. In a bowl, combine the strawberries, bananas, sugar and pie spice; pour into a greased 13-in. x 9-in. baking dish. , Arrange prepared bread on top. Sprinkle with cinnamon-sugar. Bake, uncovered, at 400° for 30-35 minutes or until a knife comes out clean.

BANANA, STRAWBERRY, AND CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Chop strawberries and bananas and cream together with strawberry jam and cream cheese.
• Cut bread into 1 1/2 inch thick slices.
• Cut a pocket into the bread but do not cut through the crust on the bottom.
• Stuff with the filling.
• Mix the eggs in a bowl that is not too deep so that the bread does not get soggy.
• Then, using tongs, take your stuffed bread and put one side at a time into the egg mixture.
• Fry in butter until brown.
• Stack in a glass dish and keep warm in the oven until you are finished with the servings you need.
• Liquefy in a blender, 2 cups of strawberries, 1/2 cup sugar, and a little water to make a thick syrup.
• I use frozen berries for this part.
• Put one piece of the French toast on a plate.
• Top with the strawberry sauce.
• Sprinkle on confectionery sugar, and top with some fresh blueberries around the plate.
• Serve at once.

GRAND MARNIER FRENCH TOAST

Steps:

• Whisk first 6 ingredients to blend in medium bowl.
• Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish.
• Pour remaining egg mixture evenly over bread.
• Let stand until egg mixture is absorbed, at least 20 minutes.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Place baking sheet in oven and preheat to 350°F.
• Melt 2 tablespoons butter in heavy large skillet over medium heat.
• Add 4 bread slices to skillet and sauté until cooked through and brown, about 3 minutes per side.
• Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices.
• Transfer French toast to 4 plates.
• Sift powdered sugar over.
• Serve with maple syrup.

STUFFED FRENCH TOAST WITH STRAWBERRY GRAND MARNIER

Steps:

• Cut French bread into 8-10 1-inch thick slices.
• Make a slit in the crust of each slice.
• Combine cinnamon, nutmeg, cream cheese and sugar.
• Spoon cream cheese mixture into slits of bread.
• Whisk eggs and half-and-half together.
• Dip each slice of bread into egg mixture and place in well-greased 9 x 13-inch pan.
• Pour remaining egg mixture over all and soak overnight.
• Bake at 350 degrees 35 minutes or until golden and puffed.
• Serve with Strawberry Grand Marnier Sauce.
• Strawberry Grand Marnier Sauce:.
• 1/3 cup butter - melted.
• 1/2 cup sifted powdered sugar.
• 1 tablespoons corn starch.
• 3 tablespoons Grand Marnier (Orange juice may be substituted).
• 2 Cups Strawberries - sliced.
• Melt butter in skillet; slowly add powdered sugar, cornstarch and Grand Marnier and allow mixture to thicken over low heat.
• Add strawberries at last minute.
• Spoon small amount of mixture over each piece of French toast.

STUFFED FRENCH TOAST WITH STRAWBERRY SAUCE

Steps:

• Cube bread and layer half in a 12-x-8.5 inch pan. Cut cream cheese into small pieces and scatter across bread. Cover with remaining bread cubes.
• Mix eggs, half-and-half, maple syrup, and melted butter together well. Pour evenly over bread cubes and press bread cubes down to soak up egg mixture. Cover and refrigerate overnight.
• Bake at 350 degrees for 40 to 50 minutes. Serve with fresh strawberry sauce or maple syrup.
• To make sauce, heat sliced strawberries and strawberry preserves together. Serve over french toast.