CREAM CHEESE-STUFFED FRENCH TOAST
Steps:
- Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
- Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
- Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
- Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
- Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
- Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.
BRIE STUFFED FRENCH TOAST
Steps:
- In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
- Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
- Place on a plate, spoon your syrup mixture on top and 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.
Nutrition Facts : Calories 510 kcal, Carbohydrate 42 g, Cholesterol 269 mg, Fiber 1 g, Protein 14 g, SaturatedFat 18 g, Sodium 542 mg, Sugar 15 g, Fat 32 g, ServingSize 6 Servings, UnsaturatedFat 0 g
STUFFED FRENCH TOAST WITH GRUYERE, MUSTARD GREENS AND DOUBLE-SMOKED BACON
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the creme fraiche, mustard and hot sauce in a small bowl, and season with salt and pepper. Set aside.
- Set a medium cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, turning once, about 8 minutes. Drain on a paper-towel-lined plate, and then cut the slices into thirds.
- Add the red onions to the skillet and cook, stirring frequently, until softened and starting to caramelize, 1 to 2 minutes. Stir in the mustard greens, sprinkle with salt and pepper, and cook until just starting to wilt, 2 to 3 minutes. Stir in the vinegar, and then transfer the greens to a bowl.
- Whisk together the eggs, egg yolk and half-and-half in a baking dish until smooth. Add the Parmesan and some salt and pepper; whisk until combined.
- Spread the bread slices with some of the creme fraiche mixture, and top with a slice of Gruyere. Top half of the slices with 3 or 4 pieces of bacon and a little mound of greens. Turn the remaining slices, cheese-side down, on top of the greens and press down to make sandwiches.
- Working in batches of two, soak the sandwiches in the egg mixture on both sides until just soaked, about 2 minutes per side.
- Heat 1 tablespoon of the canola oil and 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. (If you have a skillet large enough to cook all four sandwiches at once, add all of the oil and butter now.) Add two sandwiches to the skillet, reduce the heat to medium-low, and fry until crisp, golden and cooked through on both sides, about 5 minutes per side--cover the pan if needed to help the cheese melt, and adjust the heat to prevent the French toast from burning. Repeat with the remaining oil, butter and sandwiches.
- Halve the cooked sandwiches on the diagonal and serve hot.
BERRY-STUFFED FRENCH TOAST
Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. -Monica & Lisa Hannahan, Dayton, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside. , In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich. , In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side. , Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.
Nutrition Facts : Calories 513 calories, Fat 21g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 562mg sodium, Carbohydrate 68g carbohydrate (32g sugars, Fiber 4g fiber), Protein 13g protein.
STUFFED GREEN CHUTNEY FRENCH TOAST
Number Of Ingredients 9
Steps:
- 1. Prepare the chutney. Mix the butter into 1/2 cup chutney, then spread generously on 4 of the bread slices. Cover each with the remaining 4 slices to make sandwiches.2. In a flat dish, whisk together the eggs, yogurt, 2 tablespoons chutney, red bell pepper, and salt.3. Heat 1 tablespoon of the oil in a medium nonstick skillet over moderate heat. With tongs, lay each sandwich (one at a time) in the egg mixture, press lightly to coat the bottom, then turn over and coat the other side.4. Carefully, place in the skillet and cook, turning once, until golden on both sides, about 1 minute per side. Scatter about 1 tablespoon cilantro on top, turn over once more, and cook momentarily to seal in the cilantro. Repeat with the remaining sandwiches. Transfer to serving platter, cut into 3 long pieces or 4 small triangles, and serve with the cilantro side up.VARIATIONS: Try this with different chutneys or dry-cooked vegetable or ground meat stuffing.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "stuffed green chutney french toast recipes"
SPICY INDIAN FRENCH TOAST RECIPE - STUFFED MASALA …
From mytastycurry.com
THE BEST STUFFED FRENCH TOAST RECIPE - MOMSDISH
From momsdish.com
BAKED STUFFED FRENCH TOAST CASSEROLE (OVERNIGHT) | THE …
From theworktop.com
STUFFED FRENCH TOAST | COOKING WITH LAURIE + MARYJANE
From recipes.laurieandmaryjane.com
STUFFED BRIOCHE FRENCH TOAST - THE BAKE SCHOOL
From bakeschool.com
FRENCH TOAST STUFFED WITH BRIE - DELISHABLY
From delishably.com
STUFFED GREEN CHUTNEY FRENCH TOAST - DVO.COM
From dvo.com
CHUTNEY CHILLI CHEESE TOAST RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
10+ STUFFED FRENCH TOAST RECIPES
From allrecipes.com
FRENCH TOAST WITH PEAR CHUTNEY AND MASCARPONE - PINCH OF YUM
From pinchofyum.com
STUFFED FRENCH TOAST RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHEESECAKE-STUFFED BAKED FRENCH TOAST RECIPE - TODAY.COM
From today.com
STUFFED FRENCH TOAST - CARLSBAD CRAVINGS
From carlsbadcravings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love