CRANBERRY CREAM CHEESE FRENCH TOAST
My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it's divine. It makes a great brunch dish for Christmas morning. -Sandie Heindel, Liberty, Missouri
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.
Nutrition Facts : Calories 375 calories, Fat 19g fat (10g saturated fat), Cholesterol 231mg cholesterol, Sodium 382mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 13g protein.
FRENCH TOAST STUFFED WITH CRANBERRY CREAM CHEESE
Just made this today, found the recipe in an older cookbook from a yard sale... My grandson loved it!
Provided by Tammy Borden
Categories Other Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- 1. Heat a griddle pan over medium heat. Whisk eggs, milk, vanilla, orange zest and juice together in a shallow dish.
- 2. Grease pan with butter. Take a slice of french bread and coat on both sides with egg batter and place directly into hot pan. Repeat with other slices.
- 3. Cook french toast until golden brown on both sides and cooked completely through, about 2-3 minutes per side.
- 4. Meanwhile, beat cream cheese and powdered sugar together. Carefully fold in cranberry sauce.
- 5. To assemble, take one slice of hot french toast and spread a layer of filling inside. Top with another slice. Cut stuffed french toast carefully on the diagonal (filling will ooze out) and set on serving plate. Dust with powdered sugar. Serve with maple syrup and butter.
CRANBERRY FRENCH TOAST
Provided by Robert Irvine : Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice challah bread into thick pieces. Combine cream cheese, sugar, fresh cranberries together. Cut a pocket into the bread and stuff cream cheese mixture inside. Melt butter over medium heat in a saucepan. Beat eggs and milk together in a large bowl. Dip stuffed bread into egg mixture, coating both sides. Place bread in pan, heat 1 to 2 minutes on each side.
STRAWBERRIES AND CREAM STUFFED FRENCH TOAST
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it's not a big lump. Set aside.
- In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.
- In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.
- Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.
- In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
- Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
- Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
- Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)
CRANBERRY CREAM CHEESE STUFFED FRENCH TOAST
As an American living in Europe, where the typical breakfast is a roll with a few slices of cheese, I can tell you first hand the one thing you soon miss is the comfort of a good American breakfast! I LOVE this recipe and the cookbook it comes from: "A Real American Breakfast" by Cheryl Alters Jamison is a collection of traditional and innovative breakfast recipes you are sure to enjoy.
Provided by - Carla -
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300F (150C).
- Butter a baking sheet.
- Cut bread into 8 equal slices about 1 inch thick.
- Mash the cream cheese with 1 tbsp sugar and almond extract in a medium bowl.
- Stir in the cranberries and taste.
- Add more sugar if the flavor is too tart.
- The mixture should be thick and chunky.
- In a shallow dish or bowl, whisk together the milk, eggs, 1 tbsp sugar, vanilla, and salt.
- With a serrated knife, cut a pocket into the side of each piece of bread, carefully slicing into but not through the bread.
- Spoon equal portions of the filling into each slice.
- Dunk the stuffed bread slices into the egg mixture and soak for several minutes, turning if needed to coat evenly, until saturated but short of falling apart.
- Warm 1 tbsp butter and 1 tbsp oil together on a griddle or in a large heavy skillet over medium heat.
- Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
- Place the first slices on the baking sheet and keep them warm in the oven.
- Continue cooking the remaining slices, adding more butter and oil as needed.
- When all of the French toast is ready, dust it with confectioners' sugar, sprinkling it through a strainer.
- Serve immediately with maple syrup.
Nutrition Facts : Calories 681.6, Fat 20, SaturatedFat 9.6, Cholesterol 197.4, Sodium 1009.5, Carbohydrate 107.4, Fiber 3.7, Sugar 53.6, Protein 18.2
FRENCH TOAST (STUFFED WITH CREAM CHEESE)
Make and share this French Toast (stuffed with Cream Cheese) recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 18m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut each slice of bread in half.
- Beat eggs with milk and pinch of salt.
- In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
- Spread one-fourth of cheese filling evenly over four slices of bread.
- Top with unspread slices of bread to form half-sandwiches.
- Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
- Let excess drip off.
- Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
- Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
- Turn and brown second side over low heat.
- If sandwiches fry too quickly, filling will not be warm.
- Serve immediately, allowing 2 halves to each portion.
- Sprinkle with cinnamon-sugar and top with sour cream and strawberries.
Nutrition Facts : Calories 565.2, Fat 37.2, SaturatedFat 19.7, Cholesterol 280.8, Sodium 649.9, Carbohydrate 39.8, Fiber 2, Sugar 9.7, Protein 18.1
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