Apricot And Blueberry Stuffed French Toast Recipes

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.

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• Grease the bottom of one pyrex dish (9x13).
• Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
• Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
• Add your second layer of bread on top of your cream cheese and berries.
• Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
• Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
• Blueberry Sauce:.
• Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
• Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
• To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.

APRICOT-STUFFED FRENCH TOAST

Steps:

• Spray 13x9-inch pan with cooking spray.
• Cut bread crosswise into 12 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.
• In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice. Place stuffed bread slices in pan.
• In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
• Heat oven to 425°F. Uncover French toast and drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar if desired.

EASY BLUEBERRY STUFFED FRENCH TOAST

Steps:

• When you cut the crusts off the bread, be sure to save as much of the bread part as possible, and cut off JUST the crust.
• Grease an 8x8-inch glass dish.
• Lay the slices of white bread, with crusts removed on the bottom of the dish.
• Sprinkle bread with blueberries and ensure good coverage.
• Place cream cheese and butter in microwave safe bowl and microwave for 2 minutes, stirring occasionally. If you're rather do this with a pan, feel free--remember to stir!
• When the cream cheese goo is hot and well mixed, carefully stir in sugar and almond extract.
• Carefully smear cream cheese over the blueberry mixture.
• Layer the 4 (if your French bread is small, you may have to use more, the point is to have the French Bread cover the dish) French bread slices on top of the cream cheese.
• In a tall glass or jar crack 4 eggs and add the milk and cinnamon.
• Whisk with a fork until well blended.
• Carefully pour egg mixture on the French bread and slightly squish the French bread with a fork to help the absorption.
• Ensure that all the French bread slices are well covered.
• Cover dish with aluminum foil (spray with cooking oil so it doesn't stick).
• Let sit in the fridge overnight, or for at least 3-4 hours.
• When its ready, preheat the oven to 375°F.
• Cook covered for 45 minutes.
• Uncover and cook an additional 15 minutes.
• If you feel that its not cooked well enough, please cook longer--its at your discretion!

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
• In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
• Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
• In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast