STRAWBERRY CHEESECAKE FRENCH TOAST
French toast topped with glazed strawberries and stuffed with cheesecake. Soooo good and original. Perfect to impress at a brunch. Serve with mimosas for a fancier brunch-type setting, or just make it for a special Saturday morning breakfast for your family like I do. =)
Provided by Pamela Batovsky
Categories Breakfast and Brunch French Toast Recipes
Time 40m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 52.7 g, Cholesterol 194.5 mg, Fat 21.1 g, Fiber 1.4 g, Protein 10.3 g, SaturatedFat 11.6 g, Sodium 328.9 mg, Sugar 37.1 g
COCONUT CRUSTED STUFFED FRENCH TOAST
Provided by lyuba
Number Of Ingredients 9
Steps:
- Preheat a saute pan on medium heat.
- Slice the French bread slices in the middle but not all the way through.
- In a small bowl, mix cream cheese and 1 tbs of cream of coconut until well combined.
- Place coconut flakes in another shallow, wide bowl.
- In a shallow, wide bowl, whisk eggs, 1 tbs of cream of coconut, vanilla and sugar until smooth.
- Spread the cream cheese mixture in the middle of the bread slices.
- Dip the bread in egg mixture and then into coconut flakes. Press the flakes lightly.
- Cook the French toast on medium heat for about 3-5 minutes on each side. (If the coconut is toasting too fast, you may need to lower the heat a little bit.)
Nutrition Facts : ServingSize 6 g, Calories 353 kcal, Carbohydrate 25 g, Protein 6 g, Fat 25 g, SaturatedFat 19 g, Cholesterol 75 mg, Sodium 266 mg, Fiber 4 g, Sugar 7 g
BAKED CREAM CHEESE FRENCH TOAST CASSEROLE
This baked cream cheese french toast casserole is stuffed with sweet cream cheese and topped with a brown sugar crumble topping. It's a wonderful recipe for a brunch or breakfast gathering because you can prep the casserole the night before.
Provided by Sally
Categories Breakfast
Time 9h25m
Number Of Ingredients 13
Steps:
- Grease a 9×13 inch or any 3-4 quart oven-safe dish with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread.
- Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners' sugar. Serve warm.
- Cover leftovers tightly and store in the refrigerator for 2-3 days.
STRAWBERRY CHEESECAKE FRENCH TOAST
At just 9 years old, Gabriella says she already feels destined to work in the food world. She's off to a great start: Our recipe testers thought her strawberry cheesecake-stuffed French toast was genius. "Cooking and baking are my passion," Gabriella says. "I like to see the smiles on people's faces when they eat my food."
Provided by Food Network
Time 40m
Yield 10 pieces of French toast
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚ F. Grease an 8-inch round baking dish with butter or cooking spray and set aside. Cut 1-inch-wide and 1-inch-deep holes in each roll. Whisk together the eggs, milk, brown sugar and vanilla in a medium bowl. Dip each roll in the egg mixture and place in the baking dish.
- Beat the cream cheese with the lemon zest, honey and jam in a bowl with a mixer. Fold in the strawberries. Place the mixture in a piping bag and fill each hole in the rolls with the cream cheese mixture. Sprinkle the granulated sugar over the top of the rolls.
- Bake for 15 to 20 minutes, or until the tops of the rolls are crisp and golden brown. Serve with more strawberries, confectioners' sugar and syrup for topping.
CHOCOLATE CHEESECAKE-STUFFED FRENCH TOAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the French toast: Preheat the oven to 350 degrees F.
- Make an incision in the center of the Pullman loaf, as if you were slicing the loaf in half but taking care not to cut through the ends or the back side of the loaf. Stick your hand inside the incision and press lightly on the bread to make a pocket for stuffing.
- In a small bowl, mix together the cream cheese and chocolate-hazelnut spread with a rubber spatula until smooth. Spoon the mixture into a resealable plastic bag; snip off a corner from the bag. Pipe the mixture into the pocket and close the seam slightly around it.
- In a medium bowl, whisk together the eggs, milk, vanilla and salt. Soak the stuffed loaf in the egg mixture, rotating it, until all the custard is absorbed, about 12 minutes.
- Melt the butter over medium heat in a large oven-safe nonstick skillet. Gently remove the French toast from the custard pan and place in the hot skillet; cook until golden brown on all sides except the side with the pocket, 2 to 3 minutes per side. Transfer the skillet to oven and bake until firm and an inserted metal skewer comes out dry, about 15 minutes.
- For the raspberry compote: Meanwhile, place the raspberries, granulated sugar and orange juice in a small bowl. Partially mash the fruit with the back of a fork. Set aside to macerate.
- Remove the French toast from the oven and let rest for 10 minutes before cutting into slices. Serve drizzled with raspberry compote and dusted with powdered sugar.
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CHOCOLATE CHEESECAKE-STUFFED FRENCH TOAST | GIADZY
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Servings 6Estimated Reading Time 3 minsAuthor Giada De LaurentiisTotal Time 1 hr 5 mins
- Make an incision in the center of the Pullman loaf, as if you were slicing the loaf in half but taking care not to cut through the ends or the back side of the loaf. Stick your hand inside the incision and press lightly on the bread to make a pocket for stuffing.
- In a small bowl, mix together the cream cheese and chocolate-hazelnut spread with a rubber spatula until smooth. Spoon the mixture into a resealable plastic bag; snip off a corner from the bag. Pipe the mixture into the pocket and close the seam slightly around it.
STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST RECIPE ...
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5/5 (6)Total Time 16 minsCategory BreakfastCalories 557 per serving
- Cube the strawberries. In a bowl, beat cream cheese, vanilla and sugar. With a spatula fold in the cubed strawberries. Set aside.
- Spoon filling on a slice of bread and top with another piece of bread to create sandwich. Do this to three slices. Then, carefully dip into the egg/milk mixture.
- Heat butter and oil in a large skillet over medium/high heat. Once hot, place french toast into the skillet.
STRAWBERRY NUTELLA CHEESECAKE STUFFED FRENCH TOAST
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- Whisk together the milk, cocoa powder and sugar until dissolved (it's ok if there are still small lumps). Add in the egg and the vanilla, and continue to whisk until everything is combined. Set aside.
- Combine all Peanut Butter Cheesecake ingredients together and mix until smooth. Divide the 'cheesecake' mixture between two pieces of bread, and spread them with the mixture. Top with remaining bread slices; dip each 'sandwich' into the chocolate egg wash; turn to evenly coat.
- Heat a nonstick pan/griddle over medium heat and lightly grease with cooking oil spray (or a drizzle of oil/butter).
- Cover pan with a lid; fry on both sides until a darker brown and firm to the touch on the outside, and cooked through.
STUFFED FRENCH TOAST - NUM'S THE WORD - EASY RECIPES
From numstheword.com
5/5 (1)Total Time 20 minsServings 6Calories 844 per serving
- Spread a thick layer of the cream cheese mixture onto one side of 6 pieces of bread. Your other 6 should remain untouched.
- Press 1 slice of cream cheese bread and 1 slice of empty bread together to form a sandwich. You should have 6 whole sandwiches.
CHOCOLATE STUFFED FRENCH TOAST | DESSERT NOW, DINNER LATER!
From dessertnowdinnerlater.com
Reviews 2Estimated Reading Time 3 minsServings 6Total Time 35 mins
- Slice the bread into 12 thin slices without end crusts. Spread 1 tablespoon chocolate hazelnut spread between 2 slices of bread making 6 sandwiches. The crusts will be cut off so you don't need to cover the bread completely.
- Using a large drinking glass, cut a circle out of the middle of each sandwich. This will also seal the edges of the sandwich.
- Combine beaten eggs, milk, sugar, orange juice, melted butter, vanilla and salt. Heat frying pan to medium heat and spray with non-stick spray. Dip sandwiches in the batter, coating both sides and cook on both sides until nicely browned.
STUFFED FRENCH TOAST WITH STRAWBERRY CHEESECAKE FILLING
From liveeatlearn.com
4.8/5 (5)Total Time 13 minsCategory Breakfasts, Main DishesCalories 335 per serving
- In a small bowl, mix together the strawberries, cream cheese, sugar, and salt. Gently spoon the mixture evenly into the bread pockets, being careful not to poke a hole in the bread.
- Gently lay each stuffed bread into the egg mixture, letting each side of the bread soak up as much egg as possible.
S'MORES STUFFED FRENCH TOAST - KITCHEN 335
From kitchen335co.com
Category BreakfastTotal Time 20 minsEstimated Reading Time 4 mins
- In a small saucepan heat the heavy cream over medium heat. When the heavy cream begins to boil remove from heat and add the chocolate chips and mini marshmallows.
- Lay out the 4 pieces of brioche bread. Lightly press in the center of 2 of the pieces to make a divot. Fill the divot with the marshmallow chocolate ganache.
STUFFED FRENCH TOAST RECIPE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Category BreakfastCuisine AmericanCalories 313 per serving
- Spread a slice of bread with nutella (about 1-2 tablespoons). Top with another slice of bread, sandwiching them together. Repeat until all of the bread and Nutella have been used.
- Melt butter in a skillet over medium-high heat. When melted, dip each sandwich into the egg wash to coat both sides. Carefully lay each sandwich in the hot butter.
- Cook until browned on both sides, flipping partway through. Transfer to a plate and dust with powdered sugar. Serve with fruit, whipped cream, or syrup.
RASPBERRY CHEESECAKE STUFFED FRENCH TOAST - COOKING CLASSY
From cookingclassy.com
Cuisine AmericanCategory BreakfastServings 10Total Time 30 mins
- Preheat a nonstick griddle over medium heat or an electric griddle to 325 degrees. In a mixing bowl, using a fork, combine Neufchatel Cheese and raspberry jam, stir until well combine and nearly smooth (it's ok if theres a few small lumps), set aside.
- In a blender combine buttermilk, milk, eggs, flour, baking powder, cinnamon, nutmeg, salt and vanilla. Blend on low speed for 10 seconds. Pour mixture into a shallow bowl, set aside. Pour crushed graham crackers or corn flakes into a seperate shallow bowl, set aside.
- Make a slit down the center of each slice of bread cutting about 3/4 of the way down (basically your making a butterfly, the bread should be slit down the middle but still connected). Spread 1 1/2 Tbsp of the raspberry mixture on one side of the inside of each slice of bread where slit was made, then very gently press bread together.
- Butter preheated griddle and dip one side of filled bread into milk/egg mixture (giving it a few seconds to soak up mixture and being carefull not to immerse the center filled with raspberry mixture) then flip and dip opposite side several seconds. Allow a bit of the excess to drip off then dip and coat both sides in crushed graham crackers. Place coated slice on preheated buttered griddle and cook until golden brown (about 2-3 minutes) then lift french toast with a spatula, butter griddle again and flip french toast. Cook opposite side until golden. Repeat process with remaining slices of bread. Serve cooked french toast immediately along with vanilla cream syrup and optional sweetened whipped cream.
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- Fill a piping bag with the strawberry cream cheese and pipe approximately 1 tablespoon into each slice of brioche.
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