Ricotta Chocolate Chip Stuffed French Toast With Strawberry Syrup Recipe By Tasty

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CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST



Chocolate and Strawberry Stuffed French Toast image

Provided by Ellie Krieger

Categories     dessert

Time 23m

Yield 4 servings

Number Of Ingredients 9

3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices of whole-wheat sandwich bread, crusts removed
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips
Cooking spray
2 teaspoons confectioners' sugar

Steps:

  • In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
  • Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
  • Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
  • Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 270, Fat 8 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 15 grams

RICOTTA CHOCOLATE CHIP STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP RECIPE BY TASTY



Ricotta Chocolate Chip Stuffed French Toast With Strawberry Syrup Recipe by Tasty image

Here's what you need: white bread, whole milk ricotta cheese, mini chocolate chips, eggs, milk, sugar, fresh strawberry , sugar, lemon

Provided by Tasty

Categories     Breakfast

Yield 3 servings

Number Of Ingredients 9

6 slices white bread
½ cup whole milk ricotta cheese
½ cup mini chocolate chips
2 eggs
1 tablespoon milk
sugar, pinch
1 cup fresh strawberry , chopped
½ cup sugar
½ lemon, juiced

Steps:

  • Mix the eggs with the milk and sugar.
  • Spread all the bread slices with ricotta cheese, and top half of the bread slices with mini chocolate chips.
  • Sandwich each chocolate chip half with a plain ricotta half, and drench both sides in the egg mixture.
  • Coat a medium heat skillet with butter, and cook the bread until slightly brown and all the egg is cooked.
  • To make the syrup combine all syrup ingredients in a saucepan, and bring to a boil.
  • Let the liquid reduce by about a third, until the mixture is thick like a syrup.
  • Enjoy!

Nutrition Facts : Calories 407 calories, Carbohydrate 49 grams, Fat 20 grams, Fiber 3 grams, Protein 12 grams, Sugar 38 grams

CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST



Chocolate and Strawberry Stuffed French Toast image

I got this recipe from Healthy Appetite with Ellie Krieger and adapted it to use ingredients that I normally have on hand. I used frozen strawberries(thawed and sliced), as it wasn't strawberry season and mini semi-sweet chocolate chips and it was wonderful!!! Could make it even lighter by using low or no-fat cream cheese, light bread and egg substitute.

Provided by diner524

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup cream cheese, softened (or part-skim ricotta cheese)
8 slices sandwich bread, crusts removed
1 (8 ounce) container strawberries, hulled and sliced
4 teaspoons chocolate chips
cooking spray
2 teaspoons confectioners' sugar

Steps:

  • In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
  • Place 1 tablespoon of cream cheese in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
  • Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
  • Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 304.7, Fat 11.5, SaturatedFat 5, Cholesterol 157, Sodium 388.5, Carbohydrate 38.1, Fiber 2.6, Sugar 12.8, Protein 12.5

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY



Stuffed French Toast By Chef Andrea Drummer Recipe by Tasty image

Inspired by bread pudding and crème brûlée, this stuffed French toast recipe features thick slices of brioche bread soaked in an egg custard, baked to golden brown perfection, and topped with torched turbinado sugar for a satisfying crunch. Made by Chef Andrea Drummer of the Original Cannabis Cafe (@OGCannabisCafe)

Provided by Tikeyah Whittle

Categories     Breakfast

Time 4h40m

Yield 4 servings

Number Of Ingredients 20

1 loaf brioche bread, cut into 3 in slices
1 cup granulated sugar
8 cups heavy cream
2 vanilla beans, seeds scraped
6 large eggs, beaten
½ cup cream cheese, softened
½ cup ricotta cheese
½ cup strawberry, quartered
½ cup strawberry, quartered
½ lemon, juiced
1 teaspoon granulated sugar
½ lemon
½ cup blueberry
¼ cup maple syrup
1 cup heavy cream
2 tablespoons granulated sugar
½ teaspoon vanilla extract
½ cup turbinado sugar
4 fresh mint leaves
kitchen torch

Steps:

  • Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
  • In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
  • Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
  • Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
  • Preheat the oven to 350°F (180°C).
  • Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
  • While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
  • Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
  • Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
  • Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
  • Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
  • Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
  • Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
  • Enjoy!

RICOTTA-STUFFED FRENCH TOAST



Ricotta-Stuffed French Toast image

This recipe is adapted from a breakfast treat a friend of ours prepared during back-country trips into the mountains. Now we serve it to guests at our bed and breakfast, and it's one of their favorites! The maple syrup, Vermont cheese, bread from our local baker and eggs from our own Bantam hens provide plenty of energy for skiers, hikers and bicyclists who visit our inn!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 servings.

Number Of Ingredients 10

1 loaf (1 pound) Italian bread
1 cup (8 ounces) ricotta cheese
4 large eggs
1/2 cup half-and-half cream
3 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon butter
Confectioners' sugar
Maple syrup, optional

Steps:

  • Cut bread into 24 thin slices. Spread 12 slices with ricotta cheese; top with remaining bread slices. Beat eggs, cream, vanilla extract, nutmeg and cinnamon together. , Dip each sandwich into egg mixture. In skillet, melt 1 tablespoon butter. Grill sandwiches slowly until golden brown; turn and grill other side. , Dust with confectioners' sugar. Top with maple syrup if desired.

Nutrition Facts :

MIXED BERRY FRENCH TOAST RECIPE BY TASTY



Mixed Berry French Toast Recipe by Tasty image

Here's what you need: bread, eggs, milk, vanilla, cinnamon, mixed berries, lemon juce, granulated sugar, confectioners sugar

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 9

4 slices bread
4 eggs
1 cup milk
1 tablespoon vanilla
1 tablespoon cinnamon
2 cups mixed berries, blueberries, raspberries, and blackberries
2 tablespoons lemon juce
⅓ cup granulated sugar
confectioners sugar, optional

Steps:

  • Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
  • Dunk bread in egg wash.
  • Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
  • Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring berries until they form a thick sauce.
  • Lay out slices and spread compote in between each slice then on top. Garnish with confectioners sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 434 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 7 grams, Protein 22 grams, Sugar 40 grams

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