Erins Baked Stuffed French Toast Recipes

BAKED STUFFED FRENCH TOAST

Steps:

• Butter bottom and sides of a 9-by-13-inch baking dish. Make a deep slit in each bread slice to create a pocket. Stuff each with 1 slice of ham, then divide cheese evenly among pockets.
• Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, gently pressing into egg mixture, and let soak 15 minutes. Flip bread You can soak the bread in the egg mixture for just 30 minutes, but the French toast will be even more delicious if you let it sit overnight. and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
• Preheat oven to 350 degrees. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20 to 25 minutes.
• Turn oven to broil, with rack 4 to 6 inches from heat source. Broil until bread is toasted and golden brown, 1 to 2 minutes. Serve hot with maple syrup.

STUFFED FRENCH TOAST II

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
• In a medium, shallow bowl, beat together the eggs, milk and almond extract.
• Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY

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!

FRENCH TOAST

Steps:

• In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
• Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
• Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

STUFFED AND BAKED FRENCH TOAST

Steps:

• Combine cheese, pecans, brown sugar, syrup and 1/4 teaspoons cinnamon;reserve.
• Whisk together milk, eggs, 1/4 cup sugar and vanilla.
• Reserve 2 bread slices. Spread one side of each remaining bread slice with cheese mixture; layer at an angle in 13" by 9" well-greased baking dish, cheese-side up, ending with reserved plain bread slices.
• Pour milk mixture evenly over slices.
• Cover dish with plastic wrap; refrigerate overnight.
• Preheat oven to 350°F Remove plastic wrap.
• Combine remaining granulated sugar with cinnamon; sprinkle over slices.
• Bake 20-25 minutes or until golden brown and egg mixture is set.
• Sprinkle with confectioners' sugar just before serving.

BAKED FRENCH TOAST

Steps:

• Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

OVERNIGHT STUFFED FRENCH TOAST

Steps:

• Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup.

INDIVIDUAL PB AND J BAKED FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees F. Lightly grease four 5-inch creme brulee ramekins, each with 1/2 tablespoon of the butter.
• Cut the slices of bread in half as you would cut a sandwich (either down the middle or on a diagonal)--you'll use 3 slices for each portion.
• Spread the peanut butter on 4 of the pieces of bread. Spread the jelly on 4 of the remaining pieces and stack them on the peanut butter pieces, laying them slightly askew. Top each stack with 1 piece of the remaining bread. Transfer each to a prepared ramekin.
• In a medium bowl, whisk the eggs, cream, the 3 tablespoons brown sugar, the maple syrup, cinnamon and salt together to combine. Gently pour or ladle 1/4 of the mixture over each portion, coating the top layer of bread. If desired, sprinkle each portion with a pinch or two of brown sugar.
• Place the ramekins on a rimmed baking sheet and bake until the bread looks gently toasted at the edges, but still soft in the center, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes, then sprinkle with confectioners' sugar and serve.

ERIN'S BAKED STUFFED FRENCH TOAST

Steps:

• Heat oven to 350 F.
• Melt the butter in the bottom of a square cake pan, mix 1/2 c brown sugar into the butter, spread over bottom of the pan.
• Beat eggs, milk and cinnamon together in a shallow dish.
• Dip bread slices in the egg mixture, let the pieces soak up as much of the egg mix as you can.
• I use Pepperidge Farm Brown Sugar Cinnamon French Toast, but you can use any bread you like.
• Layer 4 slices on the bottom of the pan.
• Mix the cream cheese and brown sugar together, spread a spoonful over each slice of bread, top with the remaining 4 slices of bread which have been dipped in the egg mixture.
• Bake for 20 minutes, flip the stacks of French Toast over, bake for another 25 minutes.
• For the syrup, pour the syrup fromt he apricots into a small saucepan, cut up the apricots into a small dice, add to the pan, add the remaining brown sugar.
• Bring to a rolling boil and let it reduce to half.
• Serve the warm syrup over the hot french toast.