CREAM CHEESE-STUFFED FRENCH TOAST
Steps:
- Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
- Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
- Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
- Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
- Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
- Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.
CHOCOLATE CHEESECAKE-STUFFED FRENCH TOAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the French toast: Preheat the oven to 350 degrees F.
- Make an incision in the center of the Pullman loaf, as if you were slicing the loaf in half but taking care not to cut through the ends or the back side of the loaf. Stick your hand inside the incision and press lightly on the bread to make a pocket for stuffing.
- In a small bowl, mix together the cream cheese and chocolate-hazelnut spread with a rubber spatula until smooth. Spoon the mixture into a resealable plastic bag; snip off a corner from the bag. Pipe the mixture into the pocket and close the seam slightly around it.
- In a medium bowl, whisk together the eggs, milk, vanilla and salt. Soak the stuffed loaf in the egg mixture, rotating it, until all the custard is absorbed, about 12 minutes.
- Melt the butter over medium heat in a large oven-safe nonstick skillet. Gently remove the French toast from the custard pan and place in the hot skillet; cook until golden brown on all sides except the side with the pocket, 2 to 3 minutes per side. Transfer the skillet to oven and bake until firm and an inserted metal skewer comes out dry, about 15 minutes.
- For the raspberry compote: Meanwhile, place the raspberries, granulated sugar and orange juice in a small bowl. Partially mash the fruit with the back of a fork. Set aside to macerate.
- Remove the French toast from the oven and let rest for 10 minutes before cutting into slices. Serve drizzled with raspberry compote and dusted with powdered sugar.
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
CREAM CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRIES
We had this dish when we stayed at our favorite bed and breakfast. This cream cheese-stuffed French toast casserole is great for feeding a crowd. All you have to do is prepare it the night before and bake it in the morning.
Provided by csmada
Categories Breakfast and Brunch French Toast Recipes
Time 10h25m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 40.4 g, Cholesterol 168.3 mg, Fat 27.2 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 15.7 g, Sodium 373.3 mg, Sugar 15.4 g
CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES
This cream cheese-stuffed French toast is great to prepare the night before and just pop in the oven in the morning. No complaints about this one yet. Great for overnight guests.
Provided by KOSMOND214
Categories Breakfast and Brunch French Toast Recipes
Time 9h30m
Yield 10
Number Of Ingredients 14
Steps:
- Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.
- Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.
- Cut French bread into ten 1-inch thick slices and place on top.
- Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 69.5 g, Cholesterol 176.3 mg, Fat 20.9 g, Fiber 3.8 g, Protein 15.5 g, SaturatedFat 11.1 g, Sodium 609 mg, Sugar 29.6 g
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