Ruthies Chocolate French Toast With Raspberry Sauce Recipes

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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

BAKED FRENCH TOAST WITH RASPBERRY SAUCE



Baked French Toast With Raspberry Sauce image

Taken from Food magazine Dec 2007 issue. Note: Let the thick slices of bread absorb the egg batter for at lest 45 minutes, and your French toast will be deliciously custardy throughout.

Provided by my kids mom

Categories     Breakfast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 slices brioche bread (1 inch thick) or 4 slices other egg bread (1 inch thick)
2 tablespoons unsalted butter, melted
1 (10 -12 ounce) bag frozen raspberries, thawed or 1 (10 -12 ounce) bag strawberries

Steps:

  • in a 9X13 baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
  • Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; conver and regrigerate until most of the liguid is absorbed, at least 30 minutes and up to overnight.
  • Preheat oven to 350. Brush a rimmed baking sheet with butter. With a spatula, carefully transger soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25-30 minutes.
  • Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
  • Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and , if desired, sausage.

Nutrition Facts : Calories 465.4, Fat 16.2, SaturatedFat 7.5, Cholesterol 256.3, Sodium 377.7, Carbohydrate 67.3, Fiber 4, Sugar 46.5, Protein 13.6

RUTHIE'S CHOCOLATE FRENCH TOAST WITH RASPBERRY SAUCE



Ruthie's Chocolate French Toast with Raspberry Sauce image

Provided by Sara Moulton

Categories     Milk/Cream     Chocolate     Egg     Breakfast     Brunch     Quick & Easy     Raspberry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 breakfast or dessert servings

Number Of Ingredients 14

For raspberry sauce
2 cups fresh raspberries (1/2 lb) or 1 3/4 cups frozen, thawed
1 tablespoon fresh lemon juice
1/2 to 3/4 cup confectioners sugar
For French toast
3 large eggs
1 cup whole milk
1/2 teaspoon vanilla
1/2 tablespoon granulated sugar
1/4 teaspoon salt
3 tablespoons unsalted butter
8 (1/2-inch-thick) slices from a brioche or challah loaf (not round)
4 oz fine-quality bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Garnish: confectioners sugar; fresh raspberries; fresh mint sprigs

Steps:

  • Make sauce:
  • Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
  • Make French toast:
  • Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
  • Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
  • Cut French toast in half diagonally and serve with sauce.

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