Best Stuffed French Toast With Fresh Strawberry Jam And Blueberries Recipes

MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

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 inches.
• 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.
• Strawberry Jam:.
• 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.

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• Grease the bottom of one pyrex dish (9x13).
• Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
• Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
• Add your second layer of bread on top of your cream cheese and berries.
• Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
• Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
• Blueberry Sauce:.
• Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.

BANANA, STRAWBERRY, AND CREAM CHEESE STUFFED FRENCH TOAST

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.

BLUEBERRY STUFFED FRENCH TOAST

Steps:

• Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
• Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
• To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.