Phyllis Baileys Incredibly Yummy Stuffed Baked French Toast Recipes

Steps:

• For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.
• Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.
• For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.
• For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
• For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
• For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.
• For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.
• Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.
• Dust with confectioners' sugar and serve with maple syrup on the side.

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:

• Whisk together the 1/2 oz. Baileys Original Irish Cream, 4 oz. of whipping cream and 2 tbsp confectioners sugar until mixture forms soft peaks. Chill and put aside for topping the finished product.
• Combine 2 1/2 oz. of Baileys Original Irish Cream, 2 1/2 oz. of whipping cream, 1/2 tsp of vanilla extract and 2 eggs in a shallow dish.
• Dip the bread into the mixture while heating 1 tbsp butter in a pan for frying.
• Fry dipped bread until golden brown on each side.
• Top with whipped cream mixture.

Steps:

• Butter a 10x14 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight, turning over after several hours.
• The next morning, remove dish from refrigerator and sprinkle with cinnamon to taste. Preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 25 minutes. Turn slices over and return dish to oven for an additional 15 minutes.

Steps:

• Lightly grease a 9X13 pan.
• Arrange bread in 2 layers in pan.
• In large bowl, wisk together the remaining ingredients.
• Pour evenly over bread slices, pressing down until some of the liquid is absorbed and bread does not float.
• Bake 350F for 45 minutes, or until center reaches 160F and bread is golden brown.

Steps:

• Spray pan with Pam cooking spray. Mix butter, brown sugar, corn syrup, pecans and place in bottom of pan. Cut bread into 1 inch thick pieces. Place on top of nut mixture filling all spaces. Mix milk, cream, cinnamon and vanilla and pour over bread. Cover and refrigerate overnight. Bake at 350 for 40 minutes. Serve warm with whipped topping.