Best Galley Wenchs Stuffed French Toast Recipes

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.

STUFFED FRENCH TOAST

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.

STUFFED FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place the bread in a single layer on a baking sheet and bake until dry and lighthly browned, about 20 minutes.
• Cool,.
• Spray a 9 x 9 baking dish with non-stick spray.
• Mix crystallized ginger into the apricot preserves.
• Spread the cream cheese on one side of half of the slices of french bread.
• Place the cream cheese topped slices in the baking dish, cream cheese side up.
• Spoon apricot preserves over bread and top each slice with a plain slice of french bread (forming sandwiches).
• Mix together the eggs, milk, cream, sugar, vanilla, nutmeg and cinnamon.
• Pour mixture over the bread slices.
• Place plastic wrap over the top and refrigerate overnight.
• (Note: To keep the bread submerged, place a weighted plate or saucer on top of the plastic wrap).
• Next Morning:.
• Preheat oven to 350 degrees F.
• Mix together the butter, brown sugar, cinnamon and maple syrup until smooth.
• Stir in the walnuts.
• Evenly drop the topping mixture over the casserole.
• Bake for approximately 50-60 minutes or until golden brown and set.
• Cool for 10 minutes before serving.

STUFFED FRENCH TOAST CASSEROLE

Steps:

• Cut bread slices into cubes.
• Cover bottom of a 9x13 dish with half of the bread.
• Dot bread with cream cheese then cover with remaining bread.
• In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
• Pour egg mixture over bread and cream cheese.
• Cover and refrigerate overnight.
• Bake at 375°F for 45 minutes or until set.
• Serve with warm maple syrup, or without depending on taste.

BANANA WALNUT STUFFED FRENCH TOAST

Steps:

• Cream cheese filling:.
• Combine the cream cheese, sugar and vanilla extract in the mixer bowl. Beat until smooth; set aside.
• Banana and Walnut Topping:.
• Dry toast the walnuts in a small pot for 2 minutes. Carefully add syrup to nuts bring to a light boil, add half and half stir to combine. Add bananas. Keep warm over low flame.
• French Toast:.
• In a wide dish, combine the milk, eggs, lemon zest, salt, and vanilla extract. Beat with a fork until well blended. Pour enough vegetable oil into a large skillet to cover by 1/8 inch. Dip the bread slices into the egg mixture, and moisten thoroughly on both sides. Add several bread slices to skillet and cook for 2 to 3 minutes on one side or until deep golden brown. Flip; continue cooking on other side until deep golden brown and slightly puffy throughout, 2 to 3 minutes. Transfer bread slices to paper towels to remove excess oil. Place in a warm oven while preparing remaining slices. Repeat with remaining bread slices, adding more oil if necessary. Cover half of the slices of toast with 1/4 of the Cream Cheese Filling. Place the remaining slices on top of the cream cheese-covered ones, forming sandwiches. Cut on an angle. Pour warm Banana Walnut topping over toast.

STUFFED FRENCH TOAST

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.

STUFFED 6-SEAFOOD CASSEROLE

Steps:

• Drizzle olive oil diagonally across 8 1/2 x 11" pan.
• Divide 1 butter stick into approximately 9 pads of butter and scatter over the bottom of the pan.
• Divide haddock into 1" thick pieces and layer above pads of butter leaving minimal spacing in the pan.
• Layer with Ritz Stuffing Mix* #1.
• (Will be needing 2 mixes).
• Stuffing Mix*:.
• 2 sleeves Ritz Crackers (crumbs) set aside in a mixing bowl.
• In a small pan, saute 2 Tablespoons Olive Oil, 1 stick of butter, 3 Tablespoons chopped onion and 2 pressed garlic cloves. When onions appear "clear", pour liquid mixture into mixing bowl containing cracker crumbs and mix well coating all crumbs.
• In a family size skillet pan, saute 2 Tablespoons Olive Oil, 1 stick of butter, 3 Tablespoons chopped onion and 3 pressed garlic cloves along with 1/2 pound shrimp, 1/2 pound bay scallops, 1/2 pound cubed imitation crabmeat, 1 pound whole baby clams (and optional 2 chopped lobster tails), if you have any leftover haddock, cut into smaller pieces and add to skillet as well. Let simmer on medium low for about 15 minutes and layer seafood mixture next into the pan.
• Add your second and final layer of Ritz Stuffing Mix*.
• Cover with foil and bake at 350°F for 60 minutes.
• Enjoy!

GALLEY WENCH'S STUFFED FRENCH TOAST

Steps:

• Night Before:.
• Beat cream cheese and jam together.
• Spread jam mixture on cut side of bread.
• Top with the other half.
• Wrap in plastic wrap and refrigerate overnight.
• Next Morning:.
• Beat eggs, milk, sugar and vanilla in a shallow bowl.
• Remove bread from refrigerator and slice, 1/2 inch thick.
• Soak both sides of bread in egg mixture, 10-15 seconds per side.
• Preheat non-stick griddle or pan sprayed with non-stick cooking spray.
• Cook until golden brown.
• Sprinkle with cinnamon before turning.
• Top with fresh strawberry slices, and serve with strawberry jam or maple syrup.