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
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 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
CREAM CHEESE STUFFED FRENCH TOAST W/STRAWBERRIES AND WHIP CREAM
We love Ihops stuffed french toast so much we decided to try to come up with one ourselves. This is really delicious.
Provided by BoJangles
Categories Breakfast
Time 35m
Yield 7 sandwhiches
Number Of Ingredients 11
Steps:
- Mix cream cheese filling ingredients in bowl using enough powdered sugar to make a spreading consistency, and set aside.
- Spread out the slices of the cinnamon bread and spread a little cream cheese filling on each and put two together to make a "sandwich".
- In another bowl mix the 3 eggs, 1 tbsp sugar, 1 tsp vanilla well with a whisk and dip the sandwiches in this mixture and then fry them in a little melted butter until browned on each side.
- We use the large electric griddle for this.
- Top the fried sandwiches with a little powdered sugar dusting and then strawberry sauce and whip cream and serve.
BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST
An easy and tasty Sunday morning breakfast you make the night before! From the White Lace Inn, Sturgeon Bay, Door County, Wisconsin.
Provided by Julesong
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
- Sprinkle blueberries evenly over bread.
- Microwave cream cheese in bowl for 2 minutes.
- Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
- Spread over blueberries.
- Cut French bread into 10-1 inch thick slices, place over cream cheese.
- Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
- Cover and refrigerate overnight.
- Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
- Let set before slicing.
- Sift powdered sugar over before serving.
Nutrition Facts : Calories 982.8, Fat 35.8, SaturatedFat 18.1, Cholesterol 299.6, Sodium 1054.8, Carbohydrate 138.3, Fiber 7.3, Sugar 48.6, Protein 30
STUFFED FRENCH TOAST WITH FRUIT & CREAM CHEESE (BAKED)
Came up with this as a quick and filling breakfast while I was pregnant. The whole family loves it. I've found the leftovers are a little better because the flavors have a chance to blend more. It looks like a lot but it's actually quick & easy to put together. Please follow the steps for mixing ingredients as they're listed... This prevents the "floating" of the dry ingredients and makes for a smooth & blended caramel colored egg mix. Also, I always spread the cream cheese & pie filling over the bread slices rather than pouring it on top so they end up as "sandwiches". We dish them out as sandwiches but have to eat with forks :)
Provided by Kit Katchen
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the egg mixture:.
- Mix all dry ingredients together (flour, sugar, salt, & cinnamon).
- Add 1/3 cup milk & stir until blended. This will make a bit of a "paste.".
- Add the remaining 1/3 cup milk. Mix.
- Add the melted butter & vanilla. Mix.
- Add the eggs. Mix until completely blended.
- For the cream cheese mixture:.
- Use a mixer to blend cream cheese & sugar until smooth.
- Add egg & vanilla. Blend until smooth.
- Grease a 9x13 pan & dip 6 of the slices of bread into the egg mixture, allowing it to drain a few seconds before placing in the bottom of the pan.
- Place dollops of cream cheese mix over each slice of bread & spread to cover bread.
- Place dollops of fruit filling over cream cheese & spread over the area of each piece of bread.
- Dip the remaining 6 slices of bread into the egg mixture and allow to drain a few seconds before placing on top of the pie filling.
- Sprinkle with chopped nuts and cinnamon sugar.
- Bake at 350 for approximately 45 minutes (may vary based on ovens.).
- Allow to cool and enjoy :).
APPLE CREAM CHEESE-STUFFED FRENCH TOAST
Make and share this Apple Cream Cheese-Stuffed French Toast recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, stir together cream cheese, confectioners' sugar, 1/2 t cinnamon and the ginger until combined well; set aside.
- In large bowl, toss together apples, granulated sugar and 1 t cinnamon.
- In a large nonstick skillet, melt 4 T butter over high heat.
- Add apple mixture and cook, stirring occasionally, until just softened, about 8 minutes.
- Remove from heat.
- In a 13-by-9-inch shallow dish, whisk together milk, eggs, and remaining 1/2 t cinnamon; set aside.
- Spread a heaping 1/4 cup cream-cheese mixture onto each of 4 bread slices.
- Top each with 2 T nuts and 6-8 apple slices.
- Cover with remaining 4 bread slices to make sandwiches.
- Soak 2 sandwiches at a time in milk-egg mixture 5 minutes per side.
- Add maple syrup to remaining apples in skillet and stir to combine.
- Heat a griddle or large nonstick skillet over medium-high heat.
- Add 1 T oil and 1 T butter to pan.
- Add 2 sandwiches and cook, turning once, until golden brown, 6-8 minutes.
- Repeat with remaining 1 T oil, 1 T butter and the sandwiches.
- Cut sandwiches in half and serve immediately topped with apples in syrup.
- Garnish with toasted nuts, if desired.
Nutrition Facts : Calories 875.3, Fat 32.6, SaturatedFat 13.8, Cholesterol 150.2, Sodium 801.5, Carbohydrate 128.2, Fiber 6.8, Sugar 52.5, Protein 21.9
RASPBERRY AND CREAM CHEESE STUFFED FRENCH TOAST
I am a firm believer that if a dish has fruit in it then it must be good for you! Well, this delicious breakfast treat is good for your soul and spirits, if nothing else. It is a snap to prepare and so decadently delicious. We had to do some hunting before we found a bakery that carried challah bread, but it was time well...
Provided by Kellie Parker
Categories Other Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- 1. Spread cream cheese evenly over one side of each slice of bread.
- 2. Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches".
- 3. Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
- 4. Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.
BANANA CREAM CHEESE STUFFED FRENCH TOAST
Make and share this Banana Cream Cheese Stuffed French Toast recipe from Food.com.
Provided by AdrienneLynn
Categories Breakfast
Time 30m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the filling: Mash cream cheese, banana, sugar, and vanilla.
- Slice bread in half and make little "half sandwiches" with the filling inside.
- Next, beat the eggs, milk, and salt in a seperate bowl.
- Heat butter in a skillet over medium heat.
- Dip the little half-sandwiches in the egg/milk mixture and place in the skillet.
- I cook 4 little half-sandwiches at a time for 3 minutes on the first side and 2 on the second until they are golden brown on each side.
- Sprinkle with confectioner's sugar and top with raspberries and whipped cream!
- Note: To keep them warm while I cook the rest, I keep them in a warm oven as they get done. Also, be sure to add more butter each time you put new sandwiches in the pan.
ORANGE CREAM CHEESE-STUFFED FRENCH TOAST
Make and share this Orange Cream Cheese-Stuffed French Toast recipe from Food.com.
Provided by Meryl
Categories Breakfast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Place baking sheet in oven.
- Cut a 4-inch long by 2-inch deep pocket through the top crust of each slice of bread.
- Mix cream cheese and marmalade together.
- Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket.
- Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg together in a pie plate.
- Dip 4 stuffed bread slices into egg mixture, thoroughly coating them.
- Over medium heat, melt 1 Tablespoon butter in large, nonstick skillet, then add the 4 bread slices.
- Cook until golden brown, about 2 minutes per side.
- Place on baking sheet, and keep in oven until ready to serve.
- Repeat procedure for the remaining 4 slices.
- Serve with orange syrup.
BANANA, STRAWBERRY, AND CREAM CHEESE STUFFED FRENCH TOAST
I found this recipe on iVillage. It's great for all that summer fruit and makes a very "gourmet" breakfast without too much effort.
Provided by Sarah Lewis
Categories Breakfast
Time 20m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Chop strawberries and bananas and cream together with strawberry jam and cream cheese.
- Cut bread into 1 1/2 inch thick slices.
- Cut a pocket into the bread but do not cut through the crust on the bottom.
- Stuff with the filling.
- Mix the eggs in a bowl that is not too deep so that the bread does not get soggy.
- Then, using tongs, take your stuffed bread and put one side at a time into the egg mixture.
- Fry in butter until brown.
- Stack in a glass dish and keep warm in the oven until you are finished with the servings you need.
- Liquefy in a blender, 2 cups of strawberries, 1/2 cup sugar, and a little water to make a thick syrup.
- I use frozen berries for this part.
- Put one piece of the French toast on a plate.
- Top with the strawberry sauce.
- Sprinkle on confectionery sugar, and top with some fresh blueberries around the plate.
- Serve at once.
Nutrition Facts : Calories 1016.5, Fat 21.8, SaturatedFat 9.8, Cholesterol 257.4, Sodium 1375, Carbohydrate 167.7, Fiber 8.6, Sugar 32.2, Protein 39.4
LEMON CREAM CHEESE STUFFED FRENCH TOAST
This is a speciality of the State Street Inn Bed and Breakfast in Hood River, Oregon. I can't wait to make this for our next overnight guests.
Provided by Geema
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Thoroughly blend together the cream cheese, lemon zest and juice and the sugar.
- Slice the bread about 3/4 inch thick.
- Spread the cream cheese over half the bread slices, then top with the remaining bread slices.
- Beat together in a small bowl, the eggs, half and half, sugar, vanilla and nutmeg.
- Preheat a heavy griddle over medium heat.
- Dip each stuffed bread slice in the batter, turning to coat well.
- Remove bread from the egg mixture, letting the excess batter drip off.
- Cook the bread on the hot griddle until browned and crisp, about 2-3 minutes on each side. Keep the cooked french toast warm in a 300 degree oven and continue cooking the remaining slices.
- Serve hot with maple syrup or fresh berries.
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
CREAM CHEESE-STUFFED FRENCH TOAST
My husband clipped this one out of the newspaper(not sure which one) several years ago and made it for me on Mother's Day! What a delicious surprise!
Provided by lorirn0000
Categories Brunch
Time 15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- The night before, slice the baguette into 1 to 1 1/2-inch thick slices; you should get at least 12. Make a small slit on the bottom side of each slice to make a deep pocket for stuffing. you can do this when ready to cook, but it's best to let the bread sit out overnight.
- Just before cooking, in a small bowl, mix the cream cheese, nuts, dried fruit if using, vanilla extract and maple syrup. Evenly divide the cream cheese mixture, using a spoon to stuff it in each pocket.
- In a large bowl, whisk the eggs, milk, half-and-half, salt, cinnamon and nutmeg.
- When ready to cook, warm the oil and butter on a griddle or large skillet over medium-high heat.
- Dip the stuffed baguette slices in the egg mixture for a few seconds so it coats evenly. Don't let them soak too long or they will become mushy. Transfer to the griddle and cook on each side until browned.
- Remove from the griddle and place on a serving plate. Garnish with a dusting of confectioners' sugar and sliced berries. Serve with your favorite syrup.
Nutrition Facts : Calories 601.9, Fat 22.5, SaturatedFat 9, Cholesterol 174.2, Sodium 999, Carbohydrate 77, Fiber 4.3, Sugar 7, Protein 21.6
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.
FRENCH TOAST (STUFFED) WITH LEMON CREAM CHEESE FILLING
Steps:
- Filling: In med bowl, combine cream cheese, sugar, lemon extract, and zest, and beat with hand mixer on high until smooth, scraping sides of bowl as necessary, about 1 minute. Gently stir in ricotta until just combined. French toast: Create a pocket in each slice of bread by inserting a sharp knife into the top crust of the bread and then working the knife in both directions, cutting to within 3/4" of the sides and bottom. Be careful not to puncture the sides of bread. Spoon in 2 or 3 tbs of the lemon filling until pocket is full but not bursting. Tap bread on counter to settle filling. In med bowl, whisk the eggs and cream. Dip each slice of stuffed bread into the egg mixture, soaking each side for about 1 minute to coat well and evenly. Stand the pieces upright in a baking dish and drizzle with any remaining egg mixture. Cover and refrigerate for up to 1 day. Heat oven to 375F. Lightly grease baking sheet. In large skillet, heat butter and oil over medium high until butter is melted and foamy. Saute as many picese as will fit at once, turning once, until golden brown on both sides, about 2 minutes per side; the bread will puff up a bit. Continue with all pieces. Put sauteed pieces on the greased baking sheet and bake until filling is heated through, @ 6-8 minutes. Blueberry sauce: In medium saucepan, combine the blueberries, sugar and lemon juice. Heat over low heat, stirring constantly until the sugar dissolves, 2 to 3 minutes. Increase the heat and bring the mixture just to a boil. Lower the heat to a simmer and cook for another 2 minutes, stirring constantly. Remove from the heat. Serve warm.
STRAWBERRY CREAM CHEESE STUFFED FRENCH TOAST RECIPE BY TASTY
Here's what you need: vegan cream cheese, freeze dried berries, vegan sugar, ciabatta roll, plant based milk, chickpea flour, vanilla extract, vegan butter, fresh berry, vegan whipped cream, powdered sugar, maple syrup
Provided by Lauren Needham
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grind freeze dried berries and mix with one package of vegan cream cheese and sugar, set aside.
- Mix plant milk and chickpea flour in a bowl large enough to fit a roll in. Then, take a roll and cut through the middle to create space for filling.
- Put cream cheese mixture into a sandwich baggy and cut a corner off for easy filling of rolls.
- Fill the ciabatta rolls with cream cheese then soak in the milk/chickpea flour mixture.
- Add butter to a fry pan on low/medium heat, add rolls to the pan. About 3-4 min on each side or until desired golden brown and crispness.
- Serve with fresh berries, whipped topping, powdered sugar and maple syrup.
Nutrition Facts : Calories 518 calories, Carbohydrate 47 grams, Fat 29 grams, Fiber 7 grams, Protein 15 grams, Sugar 16 grams
STRAWBERRY AND CREAM CHEESE STUFFED FRENCH TOAST
This comes from my Parish House Inn Breakfast cookbook. Strawberry sauce to serve with is listed seperately
Provided by ShortieNJ
Categories Breakfast
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- spread cream cheese on 6 slices of bread and jam on other 6 slices, put together like a sandwich (can wrap and continue the next morning, if desired).
- mix eggs, milk, vanilla, and sugar.
- dip sandwiches in egg mixture, grill on both sides.
- cut diagonally, spoon sauce over wedges to serve.
Nutrition Facts : Calories 372.9, Fat 18.7, SaturatedFat 9.5, Cholesterol 251.2, Sodium 526.5, Carbohydrate 36, Fiber 1.3, Sugar 8, Protein 14.3
CREAM CHEESE STUFFED FRENCH TOAST
Make your mornings memorable with our Cream Cheese Stuffed French Toast recipe. Topping our Cream Cheese Stuffed French Toast with raspberries and dried lavender sprigs gives this classic dish an elegant twist.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Lemon Lavender Sugar + Raspberries
- Add ¾ cup sugar, lemon zest and lavender to a high-powered blender or food process and pulse for about 30 seconds or until the sugar is very fine. Stir in the remaining sugar. The sugar will keep for a few months in a sealed container at room temperature.
- Add the raspberries to a bowl and sprinkle 2 tablespoons of the lemon sugar over the berries. Add the juice of half a lemon and toss, breaking up some of the raspberries to help release their juices. Allow the berries to sit for 10-15 minutes before serving.
- French Toast
- To make the whipped cream cheese, add the cream cheese and heavy cream to a mixing bowl. Using an electric mixer beat on high speed until soft peaks form, about 3-5 minutes. Beat in the honey and vanilla until just combined.
- Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through
- Fill pockets with whipped cream cheese; press cut edges of pockets together to seal.
- In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
- When ready to cook the French toast, heat a large skillet or griddle, sprayed with cooking spray over medium heat
- Cook the French toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately sprinkled with lemon sugar and raspberries.
- Enjoy!
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
PEANUT BUTTER AND CREAM CHEESE STUFFED FRENCH TOAST
I found this online after having some at a little 50's type diner. I don't recall where online. I think the filling needs to be played with till it gets a creamy smooth texture.
Provided by internetnut
Categories Breakfast
Time 19m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix filling together.
- Spread on bread and place 2 slices together.
- Soak 5 minutes.
- Melt butter in a pan. Fry each french toast 2 minutes per side over medium heat.
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