STUFFED FRENCH TOAST II
This is a nice change from ordinary French toast. I make this more than the standard recipe. Although this is my family's favorite version, it is very versatile. You can substitute peanut butter for the cream cheese, use different jams or preserves, different extracts or spices - the options are practically limitless! Serve with maple syrup and sprinkle with powdered sugar.
Provided by ELISAW
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
- In a medium, shallow bowl, beat together the eggs, milk and almond extract.
- Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.
Nutrition Facts : Calories 530.7 calories, Carbohydrate 65.5 g, Cholesterol 272.2 mg, Fat 22.2 g, Fiber 2 g, Protein 16.5 g, SaturatedFat 11.1 g, Sodium 577.1 mg, Sugar 34.7 g
BLUEBERRY STUFFED FRENCH TOAST
Rich and very filling, but oh so good! You'll be coming back for seconds and thirds!
Provided by masons_mom
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h50m
Yield 12
Number Of Ingredients 15
Steps:
- Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
- Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
- To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 56 g, Cholesterol 68.1 mg, Fat 9 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 4.8 g, Sodium 352.6 mg, Sugar 37.2 g
STUFFED FRENCH TOAST WITH FRESH STRAWBERRY JAM AND BLUEBERRIES
Make and share this Stuffed French Toast With Fresh Strawberry Jam and Blueberries recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
- In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling inches.
- In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
- In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
- Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.
- Strawberry Jam:.
- In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.
- Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.
Nutrition Facts : Calories 973, Fat 35.1, SaturatedFat 16.9, Cholesterol 273.6, Sodium 742.4, Carbohydrate 145.6, Fiber 6.5, Sugar 81.4, Protein 22
BERRY-STUFFED FRENCH TOAST
Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. -Monica & Lisa Hannahan, Dayton, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside. , In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich. , In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side. , Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.
Nutrition Facts : Calories 513 calories, Fat 21g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 562mg sodium, Carbohydrate 68g carbohydrate (32g sugars, Fiber 4g fiber), Protein 13g protein.
STRAWBERRIES AND CREAM STUFFED FRENCH TOAST
A breakfast favorite! Sweetened fresh strawberry cream cheese stuffed between thick slices of bread and dipped into a rich custard batter and cooked in a buttery skillet until golden brown. Topped with fresh berries and homemade whipped cream. A showstopping breakfast dish!
Provided by Melissa Stadler, Modern Honey
Categories Breakfast
Time 17m
Number Of Ingredients 14
Steps:
- In a small bowl, beat together cream cheese, jam, and lemon zest. Fold in fresh strawberries. Spoon mixture on piece of bread and top with another piece of bread.
- In a shallow dish, whisk together milk, eggs, vanilla and brown sugar.
- Heat skillet on medium low heat and add 1 Tablespoon of butter per french toast.
- Working in batches, dip each piece of french toast into custard batter. Let each side soak for about 10 seconds. Add the soaked slices to the sizzling butter in the skillet.
- Cook until golden brown -- about 4 minutes per side.
- Serve with fresh berries, powdered sugar, whipped cream and real maple syrup.
CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST
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
STRAWBERRY STUFFED FRENCH TOAST
Strawberry Stuffed French Toast is a fun breakfast or brunch idea for Valentine's Day made with brioche bread, cream cheese and strawberries!
Provided by Yumna Jawad
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the whipped cream cheese with the honey and strawberries, set aside.
- In a large shallow bowl, add the milk, eggs, vanilla extract, cinnamon and salt and whisk to combine.
- Spread the cream cheese mixture on 6 slices of brioche, then seal with the other 6 slices.
- Heat a medium non-stick skillet over medium heat. Add ½ tablespoon butter to the skillet.
- Dip the stuffed brioche in the egg and milk mixture, dredging them well on both sides so they are coated in the batter. Immediately transfer from the bowl to the skillet. Cook for 3-4 minutes until edges become golden brown, then flip and cook on the other side for an additional 3-4 minutes. Repeat for the remaining 5.
- Remove from heat and serve with extra strawberries and maple syrup and powdered sugar, if desired.
Nutrition Facts : ServingSize 1 g, Calories 575 kcal, Carbohydrate 61 g, Protein 17 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 224 mg, Sodium 731 mg, Fiber 3 g, Sugar 11 g, TransFat 1 g, UnsaturatedFat 12 g
STRAWBERRY-STUFFED FRENCH TOAST
Steps:
- In a small bowl, mix cream cheese, yogurt and 1/2 teaspoon vanilla until smooth. Spread 2 tablespoons on 4 slices of bread; top with remaining bread to make 4 sandwiches. Beat eggs, milk and remaining vanilla; dip sandwiches. , In a large skillet, melt butter. Toast sandwiches until golden brown on both sides. To serve, top each sandwich with 1 tablespoon cream cheese mixture and 1/4 cup strawberries.
Nutrition Facts :
STUFFED FRENCH TOAST RECIPE
Wake up to a sweet and satisfying French toast for breakfast! This Stuffed French Toast is golden brown and crispy, filled with a rich and creamy filling. You will jump out of bed faster each morning to get your hands on this deliciousness!
Provided by Natalya Drozhzhin
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Prepare all ingredients. Allow cream cheese to reach room temperature.
- In a medium sized bowl, whisk eggs with milk, and half of the vanilla extract.
- In a small bowl, whip cream cheese together with sugar and the remaining vanilla extract. Add fresh blueberries into the cream mixture and stir to combine.
- Scoop up a spoonful of the cream cheese mixture and spread it onto one of the bread slices. Sandwich another slice of bread on top. Carefully dip both sides of toast into the egg mixture.
- On low heat, preheat a skillet with a tablespoon of butter. Place the assembled Stuffed French Toast and fry until golden brown, then flip over and repeat.
- Serve your Stuffed French Toast with some fresh berries and powdered sugar. Enjoy!
Nutrition Facts : Calories 475 kcal, Carbohydrate 56 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 152 mg, Sodium 495 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
BERRY STUFFED FRENCH TOAST
Berry Stuffed French Toast is an indulgent breakfast with thick-cut, golden brown, fluffy toast filled with cream cheese, blueberries, and strawberries.
Provided by Sabrina Snyder
Categories Breakfast
Time 13m
Number Of Ingredients 11
Steps:
- In a large bowl whisk together cream cheese, brown sugar, 1/2 teaspoon cinnamon, and vanilla extract.
- Spread over all the bread slices.
- Add berries to half the bread.
- Combine the sandwiches and press down gently.
- In a shallow bowl add the milk, eggs, remaining 1/2 teaspoon cinnamon, and salt.
- Add the butter to a large skillet or griddle on medium heat.
- Dip the sandwiches on both sides into the egg/milk mixture and let drip for a few seconds.
- Add to the butter and cook until golden brown, about 3-4 minutes on each side.
Nutrition Facts : Calories 476 kcal, Carbohydrate 57 g, Protein 17 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 169 mg, Sodium 731 mg, Fiber 4 g, Sugar 22 g, ServingSize 1 serving
STUFFED FRENCH TOAST WITH FRESH STRAWBERRY JAM AND BLUEBERRIES
Provided by Kelsey Nixon
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
- In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in.
- In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
- In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
- Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.
- In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.
- Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.
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Ratings 13Category BreakfastCuisine AmericanTotal Time 18 mins
- In a large microwave safe bowl, melt the peanut butter for 15-20 seconds until it’s smooth. Add the milk, eggs, vanilla extract, and cinnamon to the melted peanut butter and whisk until the mixture is thoroughly combined.
- Spread peanut butter on the slices of bread. Add bananas or jam on top, if desired. Then close both sandwiches.
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- Mix the ricotta cheese, Neufchâtel cheese, 1 teaspoon vanilla, lemon juice and 2 teaspoons sugar (or honey) together in a bowl. Spread equal amounts of the filling on each slice of bread. Arrange strawberry slices on the surface of 4 slices of bread and top them with the other 4 slices of bread, forming 4 sandwiches.
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- Heat a griddle or large skillet over medium heat and brush with a small amount of oil or butter. Dip each sandwich into the egg mixture for a few seconds on each side and then place them on the griddle. Cook 3–4 minutes until golden brown, then flip and cook another 3–4 minutes on the second side.
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4.8/5 (13)Total Time 20 minsCategory BreakfastCalories 236 per serving
- Cut French bread into 12 about 2 inches thick. Cut each slice half way (do not cut straight through) forming a little pocket.
- Spray a grill pan and heat over medium heat. Fill each of French bread pocket with a ½ tablespoon of cream cheese mixture and 2-3 slices of strawberry. Dunk toast in egg mixture and place on hot grill pan. Brown for 2-4 minutes. Turn and brown second side. Remove and keep warm. Continue with remaining bread slices, cream cheese and strawberries.
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- Strawberries: Add sliced strawberries to a bowl and stir in 3 tablespoons sugar. Let stand for 10 minutes or so to macerate (soften and release their juices).
- Cream Cheese Filling: Add filling ingredients to a large mixing bowl. Beat with a hand-held mixer until smooth; set aside.
- French toast: Add eggs, half and half, cinnamon and vanilla together in a shallow dish and whisk until thoroughly combined; set aside near the stove.
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5/5 (1)Total Time 21 minsCategory BreakfastCalories 667 per serving
- In a separate medium bowl, combine cream cheese, confectioners' sugar, and strawberry jam. Mix well until creamy.
- Top 4 slices of toast with strawberries, and then place the remaining slices of toast on top, cream cheese side down.
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- Heat a griddle to 350 degrees F and spray with cooking spray. Or, you can heat a large skillet over medium heat.
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