Best Strawberry French Recipes

STRAWBERRY FRENCH TOAST

Steps:

• In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. , Place sandwiches in an ungreased 13x9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight. , With a slotted spatula, transfer sandwiches to a greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown. , Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.

STRAWBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Generously grease a 9x13-inch baking dish.
• Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
• Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
• Remove baking dish from refrigerator 45 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
• Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

BAKED STRAWBERRY FRENCH TOAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
• Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
• Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
• Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
• Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

CLASSIC FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.
• Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.
• Cook until golden brown, turning once, about 2 minutes per side.
• Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.
• Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .
• Serve warm over French toast or on the side at the table.

STRAWBERRY-STUFFED FRENCH TOAST

Steps:

• In a small bowl, mix cream cheese, yogurt and 1/2 teaspoon vanilla until smooth. Spread 2 tablespoons on 4 slices of bread; top with remaining bread to make 4 sandwiches. Beat eggs, milk and remaining vanilla; dip sandwiches. , In a large skillet, melt butter. Toast sandwiches until golden brown on both sides. To serve, top each sandwich with 1 tablespoon cream cheese mixture and 1/4 cup strawberries.

STRAWBERRY CHEESECAKE FRENCH TOAST

Steps:

• Preheat an oven to 100 degrees F ( 40 degrees C).
• Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
• Mix cornstarch and water together in a bowl, then stir into the strawberries.
• Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
• Whisk together the milk and eggs in a bowl; set aside.
• Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth.
• Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
• Heat butter in a large skillet over medium heat.
• Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet.
• Cook until golden brown on both sides, about 3 minutes per side.
• Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
• To serve, top French toast with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.

CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• Cook's Note: Mascarpone is similar to cream cheese in flavor (but better) and has the consistency to match. It makes a great base for this super-easy yummy filling.
• Combine the mascarpone, heavy cream, orange zest and sugar in a bowl. Add the melted chocolate and mix until all the ingredients are incorporated. Using an offset spatula or butter knife, take a generous scoop of the chocolate-mascarpone filling, about 2 tablespoons, and slather it on 1 slice of the brioche, and then top with another slice of brioche. Repeat with the remaining slices and filling; you will make 6 sandwiches.
• In a shallow dish, whisk together the eggs and half-and-half to make an egg bath. (If you don't have half-and-half, milk or heavy cream will work just fine.)
• Preheat the oven to 200 degrees F.
• Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter to the skillet, moving it around to coat the surface. Dip each sandwich in the egg bath, turning over to coat and soak both sides. Place the sandwich on the hot griddle. (Place only as many sandwiches as will fit easily on the griddle, don't overcrowd.) Cook, in batches, until golden, 2 to 3 minutes per side. Transfer the sandwiches to an oven-safe platter and cover loosely with foil. Place in the oven to keep warm. Add more butter to the griddle, as necessary, and cook the remaining sandwiches.
• Cut the sandwiches diagonally in half, and serve 2 to 3 halves per person. Dust the sandwich with confectioners' sugar and grate chocolate over the top. Ladle a generous portion of the Strawberry Syrup over the sandwiches, or serve alongside for your guests to serve themselves.
• In a large saucepan over high heat, add the strawberries and sugar. (A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.) If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar. Add 2/3 cup water, the corn syrup and sea salt to the pan. Stir together until the sugar dissolves. Bring to a boil and cook for about 5 minutes, stirring occasionally.
• Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes. Stir in the lemon juice and add the strawberries back to the saucepan. Gently stir to coat the strawberries in the syrup. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.)
• Cook's Note: For an orange-lover's option, use fresh orange juice instead of the lemon juice to finish the syrup. Alternately, for a rich, adult-friendly sauce, add a splash of orange liqueur, like Grand Marnier, to the sauce. Although the alcohol won't completely cook out, most will if cooked a few minutes longer. Yield: 3 1/2 cups

STRAWBERRY CHEESECAKE FRENCH TOAST RECIPE BY TASTY

Steps:

• Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
• In medium bowl mix cream cheese, vanilla, sugar, lemon juice and heavy cream (optional).
• Take 2 slices of bread and spread mixture on both.
• Press sliced strawberries on both slices & press together.
• Dunk in egg wash.
• Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid.
• Stack and garnish with strawberries and confectioners sugar. Add maple syrup to preference.
• Enjoy!

STRAWBERRY CREAM CHEESE FRENCH TOAST ROLL-UP RECIPE BY TASTY

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Spread desired amount of cream cheese and strawberries along the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

STRAWBERRY FRENCH TOAST

Steps:

• Cook and stir almonds in a skillet over medium high heat until fragrant and toasted, 3 to 5 minutes.
• Add enough water to reserved strawberry liquid to equal 1 cup liquid.
• Stir 1/2 cup sugar and cornstarch together in a saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring constantly, until mixture is clear and thick, 3 to 5 minutes. Stir strawberries and almonds into sugar mixture.
• Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs, 1 1/2 teaspoons sugar, cinnamon, and nutmeg together in a bowl.
• Slice bread at 1 1/2-inch intervals about 3/4 of the way through. Cut a slit in the center of each slice to form a pocket, and fill each pocket with 1 rounded tablespoon of the cream cheese mixture. Separate slices from loaf by cutting each slice the rest of the way through the loaf.
• Dip bread slices in egg mixture to coat completely.
• Melt butter on a griddle over medium-high heat. Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per side. Serve French toast with strawberry-almond mixture.

FRENCH VANILLA CAKE/W STRAWBERRY GLAZE FILLING AND ALMOND ICING

Steps:

• 1. Add Oil,eggs,water,and extract to your mixing bowl. Pour cake mix and instant pudding, blend together until well blended.
• Pour into 2 8" round cake pans,(greased or sprayed)
• Bake on 325 for 30-35 mins,until knife comes out clean.
• cool cake completely before Icing
• TO MAKE ICING: start with criso stick in mixing bowl,add 1/2 of the powdered sugar, and 1/2 of the water,start mixing slowly, then speed up as it blends together, add the rest of the powdered sugar,and the water(if needed) and the extract, and blend well. Your icing may be thick, if too thick, and water by the tablespoons to get the thickness you want.
• To icing cake: Place 1 layer on plate,spoon glaze on bottom layer,but not to the edge.
• place next layer on top,and icing whole cake with Almond icing.
• NOTE: Sometimes I put glaze on top of the top layer,and pipe stars around the edge of top. You can also use a plastic bag and snip the corner, and squeeze small monds of icing around the edge, pretty!

STRAWBERRY AND BANANA STUFFED FRENCH TOAST WITH GRAND MARNIER SYRUP

Steps:

• For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.
• For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.
• For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.
• Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.
• Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners' sugar. Drizzle with the Grand Marnier syrup.

CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST

Steps:

• In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
• Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
• Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
• Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

CREAMY STRAWBERRY FRENCH TOAST BAKE

Steps:

• Toss 2 cups strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-in. baking dish. Spoon cream cheese mixture over bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining strawberries.

STRAWBERRY FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven 350˚F (180˚C).
• Slice each biscuit into 8 pieces and place in a greased baking dish.
• In a saucepan on medium heat, combine strawberry filling ingredients and cook until it reaches a boil. Reduce heat to a simmer and continue to cook until filling reaches a smooth consistency. Remove from heat and set aside.
• Combine egg mixture ingredients in a large bowl until well-incorporated.
• Place biscuits in a greased baking dish and spread the egg mixture evenly on top.
• Top with strawberry filling and the fresh quartered strawberries.
• Bake for 40-50 minutes, or until golden brown.
• Slice and serve with whipped cream.
• Enjoy!

FRENCH TOAST FILLED WITH STRAWBERRY CREAM CHEESE

Steps:

• In a small mixing bowl, combine the cream cheese, strawberry preserves, and orange zest until smooth. Set aside.
• In a bowl, whisk together the eggs, milk, vanilla extract, and orange liqueur. Pour into a shallow bowl, such as a pie plate. Set aside.
• With a pairing knife, slice a pocket into the side of the bread. Do not cut all of the way through the bread. Fill bread slices with a heaping spoonful of cream cheese mixture.
• In a skillet over medium heat, melt the butter. Dip the filled bread in the egg mixture and place in the skillet to brown on both sides, about 1 to 2 minutes per side. Repeat with remaining slices.
• Serve hot with additional Strawberry Cream Cheese on the side.
• Add all ingredients to a blender and pulse to combine.

CREAM CHEESE FRENCH TOAST BAKE WITH STRAWBERRY TOPPING

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan.
• In medium bowl, beat eggs. Add milk, 1/4 cup sugar, the salt and cinnamon; beat well. Pour over sandwiches in baking dish. Let stand at room temperature 5 minutes. Turn sandwiches over. Cover; refrigerate about 8 hours or overnight.
• Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto. Cover; refrigerate about 8 hours or overnight.
• Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
• Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.

STRAWBERRY-HAZELNUT FRENCH TOAST

Steps:

• In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread., In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until top is puffed, edges are golden and a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts.

STUFFED FRENCH TOAST WITH FRESH STRAWBERRY JAM AND BLUEBERRIES

Steps:

• Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
• In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in.
• In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
• In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
• Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.
• In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.
• Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.

OVERNIGHT STRAWBERRY FRENCH TOAST

Steps:

• Cut bread into 3/4-in. slices; spread 12 slices with about 1 tablespoon cream cheese. Top with another 12 slices to form sandwiches. Place in a greased 13-in. x 9-in. baking dish. , In a bowl, whisk eggs, milk, 1/4 cup sugar and salt; pour over sandwiches. Sprinkle with cinnamon. Cover and refrigerate for 8 hours or overnight., Chop 1 cup strawberries; place in a small bowl. Stir in amaretto or extract and remaining sugar. Cover and refrigerate until serving., Remove French toast from the refrigerator 30 minutes before baking. Brush bread with butter. Bake, uncovered, at 400° for 25-30 minutes or until golden brown., Meanwhile, slice remaining strawberries; stir into chilled strawberry mixture. Serve over French toast.