BLINTZ BAKED FRENCH TOAST
The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the challah, and everything is baked until crisp on the outside and pillowy on the inside. This recipe comes from Molly Yeh, the host of the cooking show Girl Meets Farm.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 13
Steps:
- Pour butter in a 9-by-13-inch baking dish. Arrange 6 slices of bread on top, overlapping slightly. Combine brown sugar, cinnamon, nutmeg, and cardamom; sprinkle half of mixture over bread. Top with remaining slices of bread, overlapping slightly. In a large bowl, whisk together eggs, milk, ricotta, salt, vanilla, and lemon zest; pour over bread. Sprinkle with remaining brown-sugar mixture. Cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Bake, covered with parchment-lined foil, 30 minutes. Uncover; continue baking until browned, 15 minutes more. Top with blueberries and confectioners' sugar; serve.
LA ISLA'S STUFFED FRENCH TOAST
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined. Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper. Transfer the mixture to a pastry bag fitted with a large tip.
- Make an incision (pocket) on the crust side of the 4 pieces of bread about 3/4 of the way through. The incision will allow you to stuff the pocket. Leave the slices with the incision, covered, at room temperature before stuffing. Gently stuff the room temperature slices with the filling. Refrigerate the stuffed slices with the pocket opening facing up for 20 to 30 minutes.
- Preheat oven to 375 degrees F.
- Egg batter:
- Add all the ingredients to a medium shallow bowl and mix well.
- French Toast:
- Add the corn cereal and almonds to a sheet pan and crush together. Dip the bread slices in the egg batter and then into the cereal mixture.
- Put a large skillet on medium-high heat and add 3 to 4 tablespoons butter. When the butter has melted add the stuffed bread slices and brown on 1 side, then flip and put the skillet in oven for 8 minutes. Remove the skillet from the oven and transfer the toast to a serving platter. Drizzle with guava marmalade and a dusting of powdered sugar before serving.
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.
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY
Inspired by bread pudding and crème brûlée, this stuffed French toast recipe features thick slices of brioche bread soaked in an egg custard, baked to golden brown perfection, and topped with torched turbinado sugar for a satisfying crunch. Made by Chef Andrea Drummer of the Original Cannabis Cafe (@OGCannabisCafe)
Provided by Tikeyah Whittle
Categories Breakfast
Time 4h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
- In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
- Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
- Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
- Preheat the oven to 350°F (180°C).
- Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
- While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
- Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
- Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
- Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
- Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
- Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
- Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
- Enjoy!
FRUIT-TOPPED CHEESE BLINTZES
My dad always requested this special dish for Father's Day; it was his favorite breakfast. You can switch up the fruit you use for the topping -warmed canned peaches are my personal favorite. -Angela Matz, West Allis, Wisconsin
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Whisk eggs and milk. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., In a bowl, toss peaches and cherries with sugar. Let stand while preparing blintzes., Heat a lightly greased 6-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn blintz over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. Meanwhile, in a bowl, beat cottage, cheese, egg, sugar, vanilla and cinnamon until almost smooth. Spoon about 2 tablespoons filling onto each crepe. Fold opposite sides of crepe over filling, forming a rectangular bundle., On a greased griddle, cook blintzes 3 minutes, seam side down. Turn; cook until golden brown, 3-5 minutes longer. Top with fruit and, if desired, sour cream.
Nutrition Facts :
STUFFED FRENCH TOAST
Take the time needed to fuel up first thing in the morning with this amazingly good, easy French toast! Breakfast eaters usually eat better overall than those who skip.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Spread one side of 6 slices bread with 1 tablespoon of the cream cheese. Spread one side of remaining slices with 2 teaspoons of the preserves. Place bread with cream cheese and bread with preserves together in pairs.
- Beat egg whites, milk and sugar with wire whisk until smooth; pour into shallow bowl.
- Spray griddle or skillet with cooking spray; heat griddle to 325°F or heat skillet over medium-low heat. Dip each side of sandwich into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown.
Nutrition Facts : Calories 270, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 1 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 18 g, TransFat 0 g
BLINTZ STUFFED FRENCH TOAST
This is a pan-cooked stuffed french toast that will freeze well. Adapt with different jams & fruits for variety. Works for OAMC.
Provided by CareCook
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, beat together the cream cheese, cottage cheese, orange rind, egg, sugar, and vanilla.
- In a pie pan, mix together eggs, milk, and vanilla.
- Add 1-2 T of butter to a skillet (cast iron or nonstick) and heat to a medium temperature.
- Spread the cheese filling between two slices of bread and put together like a sandwich. Add slices of strawberries, blueberries, and/or a dollop of desired jam.
- Dip the sandwich in the egg mixture, coating on both sides.
- Place in skillet, cooking until lightly browned on both sides.
- Repeat for each French Toast sandwich.
- Serve hot with powdered sugar OR.
- Flash freeze, then wrap, label, and freeze in ziplock bags.
- Reheat in oven or microwave. Serve with powdered sugar.
Nutrition Facts : Calories 489.4, Fat 28.5, SaturatedFat 16.2, Cholesterol 246.3, Sodium 609.7, Carbohydrate 41, Fiber 1.5, Sugar 18.4, Protein 16
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