Healthified Stuffed Raspberry French Toast Bake Recipes

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RASPBERRY BAKED FRENCH TOAST



Raspberry Baked French Toast image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving

Steps:

  • Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
  • Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

RASPBERRY-STUFFED FRENCH TOAST



Raspberry-Stuffed French Toast image

Provided by Food Network

Categories     dessert

Yield 4

Number Of Ingredients 13

1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche, challah, or other egg bread
4 eggs
2 cups whole, 2 percent fat, or 1 percent fat milk
2/3 cup heavy cream
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
8 ounces very cold cream cheese, in 1 block
Unsalted butter
1 cup raspberries, fresh or thawed frozen
1 package frozen raspberries, defrosted
Confectioners' sugar, to taste
2 tablespoons freshly squeezed lemon, or to taste

Steps:

  • Warm 6 serving plates in the oven at 200 degrees.
  • Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
  • Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.

RASPBERRY AND CREAM CHEESE STUFFED FRENCH TOAST



Raspberry and Cream Cheese Stuffed French Toast image

I am a firm believer that if a dish has fruit in it then it must be good for you! Well, this delicious breakfast treat is good for your soul and spirits, if nothing else. It is a snap to prepare and so decadently delicious. We had to do some hunting before we found a bakery that carried challah bread, but it was time well...

Provided by Kellie Parker

Categories     Other Breakfast

Time 35m

Number Of Ingredients 9

1 (8oz) pkg cream cheese softened
12 (3/4 inch thick) slices day old brioche challah or hawaiian bread
1 c fresh raspberries *
3 eggs (beaten)
3/4 c half-and-half, light cream, or milk
3 Tbsp sugar
1/2 tsp vanilla
1 dash(es) of salt
pure maple syrup

Steps:

  • 1. Spread cream cheese evenly over one side of each slice of bread.
  • 2. Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches".
  • 3. Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
  • 4. Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.

OVERNIGHT FILLED FRENCH TOAST WITH RASPBERRY SAUCE



Overnight Filled French Toast with Raspberry Sauce image

A creamy, cranberry filling peeks out from tender slices of French toast. The raspberry sauce provides even more color and fruity flavor.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 9h5m

Yield 6

Number Of Ingredients 14

12 slices French bread, 1 1/2 inches thick
2 packages (3 oz each) cream cheese, softened
2 tablespoons sugar
2 tablespoons orange marmalade
1/2 cup dried cranberries
8 eggs
2 cups milk
1/4 cup sugar
1/4 teaspoon salt
3 tablespoons butter or margarine, melted
1 package (10 oz) frozen sweetened raspberries, thawed
2 teaspoons cornstarch
2 tablespoons sugar
2 tablespoons orange marmalade

Steps:

  • Spray 13x9-inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to--but not through--bottom crust. In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on 1 cut surface of each slice. Press bread slices together. Place in baking dish.
  • In medium bowl, beat eggs, milk, 1/4 cup sugar and the salt with wire whisk until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 8 hours or overnight.
  • Heat oven to 425°F. Drizzle melted butter over bread. Bake uncovered 20 to 25 minutes or until golden brown.
  • Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure 3/4 cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.

Nutrition Facts : Calories 790, Carbohydrate 107 g, Cholesterol 335 mg, Fat 3, Fiber 6 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 39 g, TransFat 1 1/2 g

RASPBERRY-STUFFED FRENCH TOAST



Raspberry-Stuffed French Toast image

This is a rich and decadent breakfast dish. I like to make this on 'holiday mornings', such as Easter. I've used strawberries in place of the raspberries at times.

Provided by Hey Jude

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 loaf brioche bread or 1 loaf challah (or other egg bread)
4 eggs
2 cups milk
2/3 cup heavy cream
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
8 ounces very cold cream cheese, in one block
unsalted butter
1 cup fresh raspberries or 1 cup thawed frozen raspberries
confectioners' sugar

Steps:

  • Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
  • Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
  • Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
  • Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
  • Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
  • Turn the'sandwich' over and brown on the other side, about 3 minutes more.
  • Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.

SKINNY RASPBERRY FRENCH TOAST BAKE



Skinny Raspberry French Toast Bake image

65% fewer calories •84% less fat • 84% less sat fat than the original recipe. Check out this skinnier take on a brunch favorite.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h5m

Yield 12

Number Of Ingredients 10

1 loaf (1 lb) soft French bread (about 18 inches long)
4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup raspberry preserves
1 cup fat-free egg product
1 cup fat-free (skim) milk
1 tablespoon sugar
1/4 teaspoon salt
1 bag (10 oz) Cascadian Farm® frozen organic raspberries, thawed
1/4 cup sugar
2 teaspoons cornstarch

Steps:

  • Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
  • In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
  • Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
  • Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 10 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 14 g, TransFat 0 g

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