Mozzarella Stuffed French Toast Recipes

STUFFED MOZZARELLA GARLIC BREAD

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. Place dough, seam side down, on cookie sheet.
• Cut half-inch deep slashes 1 inch apart with sharp knife on top of dough. In small bowl, mix melted butter and garlic salt. Brush on top of dough. Insert cheese into each slash.
• Bake 25 to 27 minutes or until deep golden brown and cheese is bubbly. Cool 5 minutes before slicing.

MOZZARELLA-STUFFED FRENCH TOAST

Steps:

• Divide the mozzarella between 2 slices of bread, leaving a 1cm border. Sandwich both with another slice of bread, then press the edges with a fork to seal.
• Beat the egg and the milk in a dish, add the sandwiches and leave to soak for 1 min, turning once.
• Fry the sandwiches in the butter over a medium heat for 5 mins, then flip and cook for 5 mins more, until golden on both sides. Serve with chilli sauce.

THE BEST STUFFED FRENCH TOAST

Steps:

• Combine eggs, half & half, vanilla, cinnamon, nutmeg and brown sugar in a shallow bowl.
• Whisk well until all of the ingredients are fully incorporated. Set aside.
• In a separate bowl, stir together strawberries, sugar, and lemon juice until just combined. Set aside.
• In a small bowl beat together cream cheese, powdered sugar, and fresh lemon zest until smooth and well combined, about 1 minute.
• Take two slices of bread and spread about 1 1/2 tablespoons of the cream cheese mixture onto each piece of bread keeping clear of the edges.
• Pat strawberries dry with a paper towel to soak up any excess juices. Layer strawberries in a single layer on one piece of bread and place the other piece of bread on top..
• Melt 2 tablespoons of butter in a large skillet over medium heat.
• Dip each "sandwich" in egg mixture until fully coated. Quickly transfer French toast to the hot, greased skillet.
• Cook each side for about 2 to 3 minutes, or until each golden brown.
• Serve warm with powdered sugar, maple syrup fresh strawberries, or whipped cream (or top with everything!).

THREE CHEESE-STUFFED FRENCH TOAST

Steps:

• The night before: Split each bread slice four fifths of the way through. Spread the two sides apart so that they look like butterfly wings. Use a fork hollow out a shallow pocket on the inside of each slice. Discard the crumbs; set bread aside.
• In a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese. Stir in the apricot jam. Spoon 2 tablespoons of cheese mixture into each bread slice. Place slices in a 9x13-inch baking dish. Cover and chill, 8 hours or overnight.
• The next morning: Preheat oven to 400 degrees F (200 degrees C).
• Beat together eggs and milk. Dip bread slices into egg mixture and dredge in cornflakes crumbs. Melt 2 tablespoons butter in a large skillet over medium heat; cook bread 2 minutes on each side or until golden. Place in a lightly greased 9x13-inch baking dish.
• Bake in the preheated oven for 15 minutes.
• In a medium frying pan or skillet, heat 1/4 cup butter, 2 tablespoons sugar, and ginger over medium heat. Add peaches and cook for 3 minutes.
• Arrange French toast slices on individual plates. Top each serving evenly with peach slices, sprinkle with powdered sugar. Serve with apricot syrup.