Baked Stuffed French Toast Recipes

Steps:

• Butter bottom and sides of a 9-by-13-inch baking dish. Make a deep slit in each bread slice to create a pocket. Stuff each with 1 slice of ham, then divide cheese evenly among pockets.
• Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, gently pressing into egg mixture, and let soak 15 minutes. Flip bread You can soak the bread in the egg mixture for just 30 minutes, but the French toast will be even more delicious if you let it sit overnight. and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
• Preheat oven to 350 degrees. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20 to 25 minutes.
• Turn oven to broil, with rack 4 to 6 inches from heat source. Broil until bread is toasted and golden brown, 1 to 2 minutes. Serve hot with maple syrup.

Steps:

• Batter:
• Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
• Filling:
• Fold all ingredients together in a bowl until well incorporated but not completely smooth.
• Syrup:
• Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
• French Toast:
• Preheat oven to 350 degrees F.
• Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
• Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

Steps:

• Put half of the bread slices in a 3 quart rectangular baking dish. Spread with Cream cheese filling. Top with remaining bread slices.
• In medium bowl, mix eggs, milk, and orange juice. Pour egg mixture evenly over bread stacks, covering all of the tops. Cover with plastic wrap and chill for 2 to 24 hours.
• Preheat oven to 375. Line a jelly roll pan, 15 x 10 inches with parchment paper or nonstick foil. Arrange bread stacks in prepared baking pan. Bake, uncovered, for 30 to 35 minutes or til golden, turning once. If desired, serve with syrup and/or fruit. Makes 4 servings
• Cream Cheese Filling: In medium bowl, mix one 8 oz. pkg. cream cheese, ½ cup snipped dried apricots or golden raisins and 1 tsp. ground cinnamon.

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

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.

Steps:

• Warm cheese in microwave oven for 5-10 seconds just to softened; stir in vanilla and splenda.
• Butter a Pyrex Loaf Dish which is just large enough to hold tightly the 2 slices of bread.
• Spread the cheese mixture on the bread and top with blueberries; place the 2 remaining slices of bread on blueberries.
• Mix the flour, salt, eggs, milk, cinnamon, almond extract, and Splenda pour over bread. Cover with plastic wrap and refrigerate overnight.
• Place on counter at room temperature in morning.
• Preheat oven to 350 degrees.
• Mix brown sugar, graham cracker crumbs and butter and sprinkle over the soaked bread.
• Bake for 25-35 minutes.
• Enjoy topped with whipped cream.
• Optional toppings of syrup, and or yogurt.
• Garnish:.
• cinnamon and sugar.
• fresh blueberries.

Steps:

• Cut bread slices into cubes.
• Cover bottom of a 9x13 dish with half of the bread.
• Dot bread with cream cheese then cover with remaining bread.
• In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
• Pour egg mixture over bread and cream cheese.
• Cover and refrigerate overnight.
• Bake at 375°F for 45 minutes or until set.
• Serve with warm maple syrup, or without depending on taste.

Steps:

• Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup.

Steps:

• Combine cheese, pecans, brown sugar, syrup and 1/4 teaspoons cinnamon;reserve.
• Whisk together milk, eggs, 1/4 cup sugar and vanilla.
• Reserve 2 bread slices. Spread one side of each remaining bread slice with cheese mixture; layer at an angle in 13" by 9" well-greased baking dish, cheese-side up, ending with reserved plain bread slices.
• Pour milk mixture evenly over slices.
• Cover dish with plastic wrap; refrigerate overnight.
• Preheat oven to 350°F Remove plastic wrap.
• Combine remaining granulated sugar with cinnamon; sprinkle over slices.
• Bake 20-25 minutes or until golden brown and egg mixture is set.
• Sprinkle with confectioners' sugar just before serving.

Steps:

• Spray a 13 x 9 inch baking pan with vegetable spray.
• Layer 10 slices of French bread in bottom of pan.
• You can cut slices to fit.
• Top evenly with cream cheese slices, then with remaining French bread slices.
• In a large mixing bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon.
• Pour over bread, coating all of the bread.
• Cover with plastic wrap and refrigerate overnight or at least 8 hours.
• Remove from refrigerator and let stand at room temperature for 15 minutes.
• Preheat oven to 350 degrees.
• Bake for 1 hour or until all liquid is absorbed and the French bread is set in the center.
• To keep bread from browning to much, lay a piece of aluminum foil over top when French bread just begins to brown.
• Cut into 12 pieces and serve with raspberry syrup.

Steps:

• Preheat oven 375 dg.
• Put 1/2 bread cubes in ungreased 11x7" dish. Cover with all of the cream cheese. Sprinkle with apple. Top with remaining bread. Beat eggs, milk, & cinnamon until blended. Pour over top & bake 35 minute
• Dust with sugar & serve with maple syrup.