Stuffed French Toast Sundaes Recipes

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:

• Preheat the oven to 375 degrees.
• In a bowl, whisk together the egg, egg white, milk, cinnamon and honey.
• Spray a nonstick muffin pan with calorie-free vegetable spray.
• Carefully dip each slice of the bread into the egg/milk mixture and press it into the muffin pan.
• Bake at 375 degrees for 12 minutes, until crisp.
• Meanwhile, in a small bowl, mix together the ricotta cheese until smooth.
• Spoon equal amounts of the ricotta mixture into each of the bread cups and top with berries.
• Drizzle the maple syrup on top.

Steps:

• Preheat the oven to 375 degrees F; lightly spray a 9-by-13-inch metal baking pan with nonstick cooking spray.
• Whisk together the half-and-half, eggs, 2 tablespoons of the pecorino, 1/4 teaspoon of the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until smooth and combined. Lay 7 slices of bread on a cutting board. Sprinkle 1 heaping tablespoon shredded Cheddar on top of each slice. Top each with 2 slices of tomato, then 2 slices of turkey, folding the turkey as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches.
• Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Remove the baking pan and switch the oven to broil.
• Meanwhile, add the bacon to a large nonstick skillet and set over medium heat. Cook, stirring occasionally, until light golden and almost completely rendered, 8 to 12 minutes (it will cook the rest of the way and crisp up under the broiler). Remove with a slotted spoon to a paper towel-lined plate to drain.
• Next, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until bubbling and no longer raw, 1 to 2 minutes. While continually whisking, slowly pour in the milk. Cook, whisking continuously, until thickened, about 2 minutes. Add the remaining Cheddar (about 1 cup), 2 tablespoons pecorino, 1/8 teaspoon nutmeg, 3/4 teaspoon salt and several grinds of pepper and whisk until combined. Remove from the heat and cover to keep warm.
• When the French toast is baked, pour the cheese sauce over it, making sure the bread is evenly coated, then sprinkle with the chopped bacon. Broil until bubbling at the edges and light golden brown, 3 to 4 minutes. Sprinkle with the parsley, paprika and another couple pinches of pecorino.

Steps:

• FRENCH TOAST:.
• In a small bowl, combine cream cheese and strawberry jam. Stir in sliced strawberries.
• Cut a slit through the side of each slice of bread, without cutting all the way through, to create a pocket. Scoop strawberry filling into the pocket and press gently shut.
• In a shallow bowl, whisk together egg, heavy cream, vanilla extract, brown sugar and cinnamon. Dunk each slice of bread into egg mixture, soaking each side. Shake off any excess liquid. Cook bread slices on a lightly greased nonstick griddle or skillet on medium heat until browned on both sides, about 2 minutes per side. Remove from heat.
• FOR ASSEMBLY:.
• Frame the French toast with the split banana. Sprinkle powdered sugar. Use all other ingredients to top like a sundae.

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:

• 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.