Strawberries And Cream French Toast Recipes

Steps:

• Generously grease a 9x13-inch baking dish.
• Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
• Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
• Remove baking dish from refrigerator 45 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
• Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

Steps:

• Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven.
• In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm.
• In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.
• In a large nonstick griddle or skillet over medium heat, melt a large pat of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture. Turn bread over and be sure to not let the bread get too soggy.
• Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil. These will keep warm in the oven while the remaining slices are prepared.
• Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form. Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.

Steps:

• Arrange a rack in the center of the oven and preheat to 275 degrees F.
• Put the strawberries, granulated sugar, lemon juice and vanilla in a medium saucepan and cook, stirring occasionally, over medium heat until the sauce coats the back of a spoon, 10 minutes.
• Microwave the ice cream in its paper container until softened, 2 minutes. Transfer the ice cream to a 9-by-13-inch baking pan. Whisk in the eggs and cinnamon.
• Preheat a large griddle pan or large nonstick skillet over medium heat.
• Place 4 slices of the bread in the ice cream mixture and let sit for 30 seconds, then flip and let sit 30 seconds.
• Melt 2 tablespoons of the butter on the griddle pan. Add the soaked bread and cook until golden brown, about 2 minutes per side. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Cut each French toast on a diagonal with a metal spatula. Place each triangle cut-side down on the griddle and cook for 30 seconds. Transfer to a rimmed baking sheet and keep warm in the oven while you cook the next batch. Wipe off the griddle pan or skillet with a paper towel. Repeat with the remaining 4 slices of bread, ice cream mixture and 2 tablespoons of butter.
• To serve, transfer the French toast to a platter and top with confectioners' sugar, the fresh and easy strawberry sauce and your favorite whipped cream.

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!)

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.
• Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.
• Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.
• Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.
• Remove casserole from the refrigerator 1 hour before baking.
• Preheat the oven to 350 degrees F (175 degrees C).
• Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.
• Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
• Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
• Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
• Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
• Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

Steps:

• Preheat oven to 350°F (180°C).
• Slice bread into bite-sized pieces.
• In a bowl, whisk the eggs, milk, vanilla, cinnamon, and nutmeg until fully combined.
• In a separate bowl, mix the cream cheese and powdered sugar until smooth.
• Whisk the egg mixture into the cream cheese mixture, and add the strawberries.
• Spread the bread evenly along the bottom of a greased 9x13 inch (23x33 cm) glass baking dish then pour the mixture over the bread.
• Bake 45 minutes or until bread is getting slightly crunchy and golden brown on top and edges. Top with whipped cream if desired.
• Enjoy!

Steps:

• In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. , Place sandwiches in an ungreased 13x9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight. , With a slotted spatula, transfer sandwiches to a greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown. , Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.