Stuffed French Toast Ii Recipes

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!

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:

• 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.

MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING

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.

STUFFED FRENCH TOAST II

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese.
• Spread remaining 4 slices on one side with raspberry jam. Press 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 egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

STUFFED FRENCH TOAST

Steps:

• Spread 8 of the bread slices with cream cheese and the other 8 with preserves.
• Put them together (with the fillings inside).
• Beat the eggs with the cinnamon, salt, sugar and cream and vanilla.
• Dip each "sandwich" in the batter to coat lightly.
• Then, dip in the crushed cornflakes to coat.
• Melt the butter in a skillet or griddle over medium heat and fry the sandwiches until they are golden brown on both sides.
• Add more butter as needed.
• Remove the finished toast to a platter in a warm oven or chafing dish.
• Sprinkle with confectioners' sugar, if desired, and serve with more butter and warm maple syrup or fruit sauce.

STUFFED FRENCH TOAST

Steps:

• Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets., In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired.