Blackberry Stuffed French Toast Recipes

EASY BLACKBERRIES AND CREAM STUFFED FRENCH TOAST

Steps:

• Place the bread slices on a baking sheet and put into the cold oven.
• Heat the oven to 350 degrees F. This will dry out the bread, making it perfect for French toast!
• In a large bowl beat together the eggs, 1/4 cup sugar, milk, cream, vanilla extract, and almond extract. Set aside.
• Once the oven reaches 350 degrees F check the bread to ensure it's dried out, and then remove from oven. Turn the oven to WARM, or 200 degrees F.
• Take half of the bread slices, and spread a layer of cream cheese on one side. Leave the remaining slices plain.
• In a small bowl, mash the berries with 1 teaspoon of sugar.
• Place a large skillet over medium-low heat and grease with cooking spray or butter.
• Dip a piece of bread with cream cheese and a piece without cream cheese into the egg mixture. Place the slice with cream cheese into the pan first, cream cheese side up.
• Spoon 2 teaspoons of the mashed berries onto the cream cheese and spread evenly. Top with the other slice of bread.
• Cook until golden brown on both sides. Transfer the cooked french toast back to the baking sheet and keep warm in the oven. Continue with the remaining bread slices and blackberries.
• Once all the french toast is cooked, remove the baking sheet from the oven and serve warm. Sometimes I top our french toast with a little whipped cream and a fresh blackberry.

BLACKBERRY-STUFFED FRENCH TOAST

Steps:

• Place the berries, 1/3 cup/70 grams granulated sugar, the lemon juice and 1/4 teaspoon salt in a small saucepan. Roughly crush the berries with the back of a fork to help release some of their juices.
• Bring to a boil over high heat, then reduce heat to medium-low, cover with a lid and cook at a strong simmer, stirring occasionally to ensure the berries never stick to the bottom and burn, until the sauce has thickened and reduced by half, about 20 minutes. Remove from the heat and allow to cool and thicken for another 10 minutes.
• In a large mixing bowl, whisk to combine the eggs, milk, rum, vanilla, a pinch of salt and the remaining 3 tablespoons/30 grams granulated sugar; set aside.
• Lay 4 pieces of bread out on a plate or tray, and divide the cooled fruit across the bread (about 2 to 3 tablespoons each), leaving roughly 3/4-inch of space around the edges of the bread. Top with the remaining 4 slices of bread, and press down lightly to adhere.
• Heat a large frying pan or griddle over medium-high and melt enough butter to coat the bottom. Just as the butter begins to bubble, float a sandwich on top of the egg batter for 3 seconds, then flip to soak the other side for 3 more seconds. Hold the sandwich over the bowl for 10 seconds to allow any excess batter to drip off, then transfer it to the hot pan. Repeat with as many sandwiches as will fit in your pan; you may need to do this in batches. Cook until deep golden brown, 1 to 2 minutes per side, adding butter to the pan as needed. Transfer to plates and dust generously with confectioners' sugar.

BLACKBERRY FRENCH TOAST

Steps:

• In small bowl combine 1 cup pie filling and 1/4 cup powdered sugar and 1 tablespoon of water. Mix well. Put in saucepan on low heat. This will be for the topping.
• In bowl add two eggs and beat well. Set aside.
• In small bowl combine 1 cup cream cheese, 1/4 cup of powdered sugar and 1 tablespoon of water. Mix well. Spread this onto one slice of bread. It will be thick and spreadable.
• Next, add one to two tablespoons of blackberry pie filling on top of cream cheese. (you can add more filling if you want it extra thick).
• Place a slice of bread on top so that you have made a sandwich.
• (Repeat steps to make second serving).
• Dip sandwich into egg mixture so that it's coated on both sides.
• Place a dab of butter onto skillet. Cook on medium to medium low heat until both sides are golden brown.
• Top with warm topping mixture. Add cool whip if you prefer. Serve warm.