SPECIAL STUFFED FRENCH TOAST
For a breakfast or brunch sensation, whip up this dish showcasing cherries. The golden-brown Texas toast is delectable with cream cheese tucked between thick slices. The sweet-tart cherry sauce make a pretty and flavorful topping.
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- For cherry sauce, combine 1 cup sugar and cornstarch in a small saucepan. Stir in the water until smooth. Add cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat and set aside. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Spread over six slices of bread; top with remaining bread. In a shallow bowl, whisk the egg, milk and remaining sugar. Dip both sides of bread into egg mixture. , In a large nonstick skillet coated with cooking spray, toast bread on both sides until golden brown. Serve with cherry sauce.
Nutrition Facts : Calories 637 calories, Fat 18g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 521mg sodium, Carbohydrate 109g carbohydrate (70g sugars, Fiber 3g fiber), Protein 12g protein.
SUPER-STUFFED FRENCH TOAST
Provided by Aaron McCargo Jr.
Time 23m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat indoor grill or griddle.
- In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined.
- Lay 6 slices of bread out and lightly brush egg mixture around edges. Press a "pocket" in the middle of each slice of bread for the filling. Heap 2 teaspoons of apple or cherry pie filling in the middle of each bread pocket.
- Take remaining 6 slices and brush the edges with egg mixture. Place on top of bread with filling and seal edges with fingers.
- Dip stuffed bread in the egg mixture and place on sprayed griddle; cook for 6 to 8 minutes, turning once, until lightly browned. Sprinkle with cinnamon and/or powdered sugar.
STUFFED FRENCH TOAST
Steps:
- Gather the ingredients.
- Create a cavity for the filling in each piece of bread by laying one bread slice down on the cutting board and, using a butter knife or a paring knife, cut a horizontal slit into the bottom of the slice to create a pocket. Be careful not to cut all the way through to the top (and out the other side). Repeat with the remaining slices of bread.
- In a medium bowl, stir or whisk together the softened cream cheese, 1 tablespoon milk, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Taste and add more sugar if desired.
- Transfer the cream cheese mixture to a zip-close bag with the corner snipped or a reusable piping bag. Insert the tip of the bag into one of the slits in a slice of bread. Fill the bread with the cream cheese mixture the way you would fill a donut. Use a butter knife or small offset spatula to evenly distribute cream cheese inside and clean off the edge, as needed. Eyeball so that there is enough for each of the slices; repeat with remaining slices. Set aside.
- Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk. Whisk in the remaining milk, sugar, vanilla extract, and salt. Add the cinnamon or cardamom, if using, into the custard.
- Coat a non-stick skillet or griddle with a thin layer of some of the butter. Place it over medium-low heat until the butter begins to foam and sizzle.
- Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Place soaked bread slices directly into the waiting pan. (Depending on the size of the pan and your slices, you may have to work in batches, so coat only as many slices as you will be cooking at a time to prevent soggy French toast.)
- Heat custard-dipped slices in the pan slowly until the bottom is golden brown, 3 to 4 minutes. Flip and brown the other side, another 2 to 3 minutes. Do not overcrowd the pan.
- Transfer finished slices to a plate; repeat with remaining slices of French toast, adding more butter to the pan as needed, until all slices are cooked. Serve with toppings of your choice.
Nutrition Facts : Calories 510 kcal, Carbohydrate 42 g, Cholesterol 269 mg, Fiber 1 g, Protein 14 g, SaturatedFat 18 g, Sodium 542 mg, Sugar 15 g, Fat 32 g, ServingSize 6 Servings, UnsaturatedFat 0 g
SPECIAL OCCASSION STUFFED FRENCH TOAST
Steps:
- Make a pocket in the slices of bread with a sharp knife. Set aside. Mix together cream cheese, 1/4 cp. sugar and chocolate. Gently spoon mixture into the bread pockets. Set aside. In a separate bowl, whisk the milk, egg, tablespoon of sugar,vanilla bean, and cinnamon. In a small pot, warm the cherry pie filling and orange juice until hot and bubbly. Heat a non-stick frying pan on Medium High with a Tb. of butter until very hot. Coat both sides of the stuffed bread with the egg mixture. Fry until both sides are golden brown, about 2-3 minutes per side. Arrange on a serving platter. Pour cherry mixture over the French Toast and sprinkle generously with powdered sugar. Enjoy!
STUFFED AND BAKED FRENCH TOAST
This recipe has become our traditional Christmas morning breakfast.... Assemble this delicious French-toast casserole the night before, and while everyone is opening presents on Christmas morning, pop it into the oven for a special, fuss-free breakfast that's ready in no time at all!
Provided by Boyz 5
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine cheese, pecans, brown sugar, syrup and 1/4 teaspoons cinnamon;reserve.
- Whisk together milk, eggs, 1/4 cup sugar and vanilla.
- Reserve 2 bread slices. Spread one side of each remaining bread slice with cheese mixture; layer at an angle in 13" by 9" well-greased baking dish, cheese-side up, ending with reserved plain bread slices.
- Pour milk mixture evenly over slices.
- Cover dish with plastic wrap; refrigerate overnight.
- Preheat oven to 350°F Remove plastic wrap.
- Combine remaining granulated sugar with cinnamon; sprinkle over slices.
- Bake 20-25 minutes or until golden brown and egg mixture is set.
- Sprinkle with confectioners' sugar just before serving.
Nutrition Facts : Calories 453.1, Fat 21.9, SaturatedFat 9.8, Cholesterol 200.8, Sodium 439.8, Carbohydrate 51.4, Fiber 2, Sugar 20.5, Protein 13.9
STUFFED FRENCH TOAST (COOK'S ILLUSTRATED)
I haven't tried it yet, but I trust these folks completely. It's from The America's Test Kitchen Cookbook. They said NOT to use lowfat or skim milk. I guess it's the least we can do for their not asking for half-and-half for dipping. Obviously, it's good served with maple syrup, but they also suggest serving with just a pat of butter and a sprinkle of confectioner's sugar. (Yeah....pass that syrup.) This recipe differs from other recipes in that it has a pure cream cheese filling with no fruits or chocolate added in. Might be best for picky eaters.
Provided by Debbie R.
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Microwave the cream cheese (in a large bowl) on high just until softened, 5 to 10 seconds. Check it. You'd be surprised how microwave ovens vary.
- Stir in 2 tablespoons of the sugar and all of the cinnamon and nutmeg. Stir till smooth. Wrap tightly and chill for about 20 minutes.
- Meanwhile, adjust oven rack to the middle position. Heat oven to 200 degrees. Arrange the bread on a rack set over a rimmed baking sleet. Bake it until slightly dry, about 15 minutes. (I would say "or stale bread", but if you're familiar with their exhaustive testing approach, it's best to just trust them and do this step.).
- Spread the cream cheese evenly over 4 pieces of bread. Leave a 1/2-inch at the edges. ( If you do not leave the border clear, it will just come out while cooking and be wasted.) Lightly press the rest of the slices over the top to make 4 sturdy sandwiches.
- Melt 2 tablespoons butter. Whisk it with the milk, egg, vanilla, salt and the remaining 2 T. of sugar. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
- Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more T. of the butter in a 12-inch non-stick skillet over medium heat until it begins to brown, swirling to coat the pan.
- Remove the bread from the batter. Let excess batter drip back in the dish. Lay two sandwiches in the hot skillet. Cook until golden brown on both sides, about 2.5 minutes per side. Transfer to a wire rack and keep warm in the oven. Repeat with the other two sandwiches.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love