Stuffed Green Chutney French Toast Recipes

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STUFFED FRENCH TOAST



Stuffed French Toast image

French toast gets special treatment from Edna Hoffman of Hebron, Indiana. She stuffs each thick slice with Swiss cheese and sizzling sausage for a satisfying meal-in-one.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 package (8 ounces) frozen fully cooked breakfast sausage patties
8 slices French bread (1-1/2 inches thick)
2 tablespoons butter, softened
1 cup shredded Swiss cheese
2 large eggs
1/2 cup whole milk
1-1/2 teaspoons sugar
1/4 teaspoon ground cinnamon
Maple syrup, optional

Steps:

  • Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets., In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired.

Nutrition Facts : Calories 679 calories, Fat 31g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 1187mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

STUFFED FRENCH TOAST WITH GRUYERE, MUSTARD GREENS AND DOUBLE-SMOKED BACON



Stuffed French Toast with Gruyere, Mustard Greens and Double-Smoked Bacon image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

1/4 cup creme fraiche
2 tablespoons Dijon mustard
Few dashes hot sauce
Kosher salt and freshly ground black pepper
6 slices double-smoked bacon
1 small red onion, halved and thinly sliced
1 pound mustard greens, ribs removed, coarsely chopped
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper
3 large eggs
1 large egg yolk
2 cups half-and-half
3 tablespoons grated Parmesan
Eight 1/2-inch slices sourdough or pain de mie bread
8 slices Gruyere or Swiss cheese
2 tablespoons canola oil
2 tablespoons butter

Steps:

  • Whisk together the creme fraiche, mustard and hot sauce in a small bowl, and season with salt and pepper. Set aside.
  • Set a medium cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, turning once, about 8 minutes. Drain on a paper-towel-lined plate, and then cut the slices into thirds.
  • Add the red onions to the skillet and cook, stirring frequently, until softened and starting to caramelize, 1 to 2 minutes. Stir in the mustard greens, sprinkle with salt and pepper, and cook until just starting to wilt, 2 to 3 minutes. Stir in the vinegar, and then transfer the greens to a bowl.
  • Whisk together the eggs, egg yolk and half-and-half in a baking dish until smooth. Add the Parmesan and some salt and pepper; whisk until combined.
  • Spread the bread slices with some of the creme fraiche mixture, and top with a slice of Gruyere. Top half of the slices with 3 or 4 pieces of bacon and a little mound of greens. Turn the remaining slices, cheese-side down, on top of the greens and press down to make sandwiches.
  • Working in batches of two, soak the sandwiches in the egg mixture on both sides until just soaked, about 2 minutes per side.
  • Heat 1 tablespoon of the canola oil and 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. (If you have a skillet large enough to cook all four sandwiches at once, add all of the oil and butter now.) Add two sandwiches to the skillet, reduce the heat to medium-low, and fry until crisp, golden and cooked through on both sides, about 5 minutes per side--cover the pan if needed to help the cheese melt, and adjust the heat to prevent the French toast from burning. Repeat with the remaining oil, butter and sandwiches.
  • Halve the cooked sandwiches on the diagonal and serve hot.

STUFFED FRENCH TOAST II



Stuffed French Toast II image

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

8 slices oatnut bread
½ (8 ounce) package cream cheese, softened
½ cup seedless raspberry jam
5 eggs, beaten
¼ cup milk
1 ½ teaspoons almond extract
1 tablespoon butter

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

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!

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