Cream Cheese Stuffed French Toast Casserole Recipe Recipe For Chicken

BAKED CREAM CHEESE FRENCH TOAST CASSEROLE

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.

CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Beat together cream cheese, powdered sugar, and vanilla until you have a spreadable consistency.
• Spread a thick layer of cream cheese filling on one side of half of the Texas Toast. Top with a second piece of Texas toast, forming a sandwich with cream cheese filling in the middle.
• In a small bowl whisk eggs, milk, granulated sugar and cinnamon together. Dip the sandwiches in the egg mixture to coat completely
• Melt butter on a griddle or skillet over medium heat. Cook sandwiches until golden brown on both sides.
• Top with strawberries, syrup, and whipped cream.

CREAM CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.
• Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.
• Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.
• Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.
• Remove casserole from the refrigerator 1 hour before baking.
• Preheat the oven to 350 degrees F (175 degrees C).
• Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.
• Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.

STUFFED FRENCH TOAST CASSEROLE

Steps:

• Cut bread slices into cubes.
• Cover bottom of a 9x13 dish with half of the bread.
• Dot bread with cream cheese then cover with remaining bread.
• In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
• Pour egg mixture over bread and cream cheese.
• Cover and refrigerate overnight.
• Bake at 375°F for 45 minutes or until set.
• Serve with warm maple syrup, or without depending on taste.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
• Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
• Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
• Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
• Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
• Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat a cast-iron griddle or skillet over low heat. Preheat the oven to 300˚ F. Combine the cream cheese, jam and almonds in a bowl and beat with a mixer on medium-high speed until combined.
• Slice the challah into 2-inch-thick slices. With a paring knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a deep pocket. Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
• Whisk the eggs, milk, brown sugar and almond extract in a baking dish. Dip the stuffed challah slices in the egg mixture to fully coat, about 30 seconds per side.
• Increase the griddle heat to medium. Add the butter and let it melt, then add the stuffed challah to the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a rack set on a baking sheet and keep warm in the oven until ready to serve. Garnish with almonds and serve with maple syrup.

GOAT CHEESE-STUFFED LAMB BURGERS

Steps:

• Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
• Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
• Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
• Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
• Serve burgers on buns with arugula, aioli, and pickled red onions.

FRENCH TOAST (STUFFED WITH CREAM CHEESE)

Steps:

• Cut each slice of bread in half.
• Beat eggs with milk and pinch of salt.
• In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
• Spread one-fourth of cheese filling evenly over four slices of bread.
• Top with unspread slices of bread to form half-sandwiches.
• Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
• Let excess drip off.
• Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
• Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
• Turn and brown second side over low heat.
• If sandwiches fry too quickly, filling will not be warm.
• Serve immediately, allowing 2 halves to each portion.
• Sprinkle with cinnamon-sugar and top with sour cream and strawberries.