Cranberry Cream Cheese French Toast Recipes

CRANBERRY FRENCH TOAST

Steps:

• Slice challah bread into thick pieces. Combine cream cheese, sugar, fresh cranberries together. Cut a pocket into the bread and stuff cream cheese mixture inside. Melt butter over medium heat in a saucepan. Beat eggs and milk together in a large bowl. Dip stuffed bread into egg mixture, coating both sides. Place bread in pan, heat 1 to 2 minutes on each side.

CRANBERRY CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Preheat oven to 300F (150C).
• Butter a baking sheet.
• Cut bread into 8 equal slices about 1 inch thick.
• Mash the cream cheese with 1 tbsp sugar and almond extract in a medium bowl.
• Stir in the cranberries and taste.
• Add more sugar if the flavor is too tart.
• The mixture should be thick and chunky.
• In a shallow dish or bowl, whisk together the milk, eggs, 1 tbsp sugar, vanilla, and salt.
• With a serrated knife, cut a pocket into the side of each piece of bread, carefully slicing into but not through the bread.
• Spoon equal portions of the filling into each slice.
• Dunk the stuffed bread slices into the egg mixture and soak for several minutes, turning if needed to coat evenly, until saturated but short of falling apart.
• Warm 1 tbsp butter and 1 tbsp oil together on a griddle or in a large heavy skillet over medium heat.
• Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
• Place the first slices on the baking sheet and keep them warm in the oven.
• Continue cooking the remaining slices, adding more butter and oil as needed.
• When all of the French toast is ready, dust it with confectioners' sugar, sprinkling it through a strainer.
• Serve immediately with maple syrup.

CRANBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.