Fruit Stuffed French Toast Recipes

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BACON-CRUSTED FRUIT-STUFFED FRENCH TOAST



Bacon-Crusted Fruit-Stuffed French Toast image

This tastes like a strawberry croissant. It's crunchy, sweet, and a little salty. I never really cared for French toast until I started playing around and invented this. Serve with your favorite syrup.

Provided by Kathryn

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 39m

Yield 2

Number Of Ingredients 14

4 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons butter, at room temperature
2 tablespoons white sugar
4 strawberries, diced, or more to taste
½ teaspoon lemon juice
4 slices bread
3 eggs
½ cup coconut milk
½ teaspoon vanilla extract
1 dash ground nutmeg
1 dash salt
2 tablespoons butter
1 sprig mint leaves, slivered

Steps:

  • Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels; dice. Reserve bacon grease.
  • Blend cream cheese, 2 tablespoons butter, and sugar in a separate bowl. Fold strawberries and lemon juice into the filling.
  • Divide filling between 2 slices of bread, spreading it out to the edges. Cover with remaining 2 slices of bread. Press sandwiches lightly together.
  • Mix eggs, coconut milk, vanilla extract, ground nutmeg, and salt in a shallow bowl to make egg wash.
  • Melt 1 1/2 teaspoon reserved bacon grease and 1 1/2 teaspoon butter in a nonstick skillet over medium heat. Sprinkle half the diced bacon evenly in the skillet. Dip 1 side of each sandwich in the egg wash. Place on top of the bacon in the skillet; cook until eggs are set and slightly browned, about 2 minutes. Transfer to a plate.
  • Melt remaining 1 1/2 teaspoon bacon grease and 1 1/2 teaspoon butter in the skillet. Sprinkle remaining diced bacon in the skillet. Dip the second side of each sandwich in egg wash and return to the skillet; cook until lightly browned, 2 to 3 minutes.
  • Cut sandwiches in half and garnish with mint.

Nutrition Facts : Calories 914.5 calories, Carbohydrate 45.1 g, Cholesterol 421.5 mg, Fat 71.5 g, Fiber 2.7 g, Protein 25.9 g, SaturatedFat 42.9 g, Sodium 1392.4 mg, Sugar 17.4 g

STUFFED FRENCH TOAST WITH FRESH STRAWBERRY JAM AND BLUEBERRIES



Stuffed French Toast with Fresh Strawberry Jam and Blueberries image

Provided by Kelsey Nixon

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 loaf braided challah bread, cut into 6 (1 1/2-inch thick) slices
8 ounces cream cheese, softened
1/4 cup Strawberry Jam, recipe follows
1/2 teaspoon lemon zest
1/2 cup fresh blueberries, plus more for garnish
1 cup whole milk
1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
3 large eggs
Powdered sugar, for dusting
Maple syrup, for serving
3 cups fresh strawberries, hulled and sliced (about 1 pound)
1 cup sugar
1 medium lemon, juiced (about 2 to 3 tablespoons)

Steps:

  • Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
  • In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in.
  • In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
  • In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
  • Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.
  • In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.
  • Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.

STUFFED FRENCH TOAST



Stuffed French Toast image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 18

2 eggs
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 1/2 cups cream cheese
1/4 cup dark chocolate chips
1/2 cup medium-diced banana
1/8 cup orange juice
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup sugar
1 cup water
3 cinnamon sticks
Butter, as needed
4 (2-inch thick) pieces challah bread
Vanilla ice cream, for serving, optional
Fresh berries, for serving, optional

Steps:

  • Batter:
  • Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
  • Filling:
  • Fold all ingredients together in a bowl until well incorporated but not completely smooth.
  • Syrup:
  • Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
  • French Toast:
  • Preheat oven to 350 degrees F.
  • Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
  • Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING



Mascarpone-Stuffed French Toast with Berry Topping image

I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings (4 cups sauce).

Number Of Ingredients 14

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1 package (12 ounces) frozen unsweetened mixed berries
2 cups coarsely chopped fresh strawberries or blueberries
1 loaf (1 pound) challah or egg bread, cut into 12 slices
6 tablespoons mascarpone cheese
6 large eggs
1-1/2 cups heavy whipping cream
3/4 cup 2% milk
3 teaspoons ground cinnamon
3/4 teaspoon vanilla extract
4 tablespoons butter

Steps:

  • In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

Nutrition Facts :

FRUITY FRENCH TOAST



Fruity French Toast image

"My son begged me to try making the stuffed French toast we enjoyed when our family visited Walt Disney World," writes Nancy Hawthorne, Gettysburg, Pennsylvania. "His encouragement resulted in this easy delicious breakfast that's a favorite on Saturday morning."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

1 medium firm banana, sliced
4 slices Texas toast
2 teaspoons confectioners' sugar, divided
2 large strawberries, sliced
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 teaspoons butter
Maple syrup

Steps:

  • Place banana slices on two slices of toast. Sprinkle each with 1/2 teaspoon confectioners' sugar. Top with strawberries and remaining toast. In a shallow bowl, whisk the egg, milk, vanilla and cinnamon. Dip toast in egg mixture, coating both sides., In a large skillet, melt butter over medium heat; cook toast for 2-4 minutes on each side or until golden brown. Sprinkle with remaining confectioners' sugar. Serve with maple syrup.

Nutrition Facts :

STUFFED OVERNIGHT FRENCH TOAST



Stuffed Overnight French Toast image

Serve this Stuffed Overnight French Toast while the cream cheese is all warm and melty, and your houseguests will think they stumbled into a five-star B&B! Cinnamon swirl bread, cream cheese and fresh raspberries and blueberries make this Stuffed Overnight French Toast recipe truly delectable.

Provided by My Food and Family

Categories     Dairy

Time 12h50m

Yield 8 servings

Number Of Ingredients 7

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. sugar
8 slices cinnamon-swirl bread
4 eggs
1/2 cup milk
2 cups sliced fresh strawberries
1 cup blueberries

Steps:

  • Mix reduced-fat cream cheese and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
  • Whisk eggs and milk until blended; pour over bread. Cover; refrigerate overnight.
  • Heat oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

STUFFED FRENCH TOAST WITH FRUIT & CREAM CHEESE (BAKED)



Stuffed French Toast With Fruit & Cream Cheese (Baked) image

Came up with this as a quick and filling breakfast while I was pregnant. The whole family loves it. I've found the leftovers are a little better because the flavors have a chance to blend more. It looks like a lot but it's actually quick & easy to put together. Please follow the steps for mixing ingredients as they're listed... This prevents the "floating" of the dry ingredients and makes for a smooth & blended caramel colored egg mix. Also, I always spread the cream cheese & pie filling over the bread slices rather than pouring it on top so they end up as "sandwiches". We dish them out as sandwiches but have to eat with forks :)

Provided by Kit Katchen

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1/3 cup flour
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup milk, divided
1 tablespoon butter, melted
1 tablespoon vanilla
4 eggs
12 slices bread, divided
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1 tablespoon vanilla
21 ounces fruit pie filling, of your choice I especially like cherry and blueberry
1/2 cup pecans, chopped
1/4 cup cinnamon sugar

Steps:

  • For the egg mixture:.
  • Mix all dry ingredients together (flour, sugar, salt, & cinnamon).
  • Add 1/3 cup milk & stir until blended. This will make a bit of a "paste.".
  • Add the remaining 1/3 cup milk. Mix.
  • Add the melted butter & vanilla. Mix.
  • Add the eggs. Mix until completely blended.
  • For the cream cheese mixture:.
  • Use a mixer to blend cream cheese & sugar until smooth.
  • Add egg & vanilla. Blend until smooth.
  • Grease a 9x13 pan & dip 6 of the slices of bread into the egg mixture, allowing it to drain a few seconds before placing in the bottom of the pan.
  • Place dollops of cream cheese mix over each slice of bread & spread to cover bread.
  • Place dollops of fruit filling over cream cheese & spread over the area of each piece of bread.
  • Dip the remaining 6 slices of bread into the egg mixture and allow to drain a few seconds before placing on top of the pie filling.
  • Sprinkle with chopped nuts and cinnamon sugar.
  • Bake at 350 for approximately 45 minutes (may vary based on ovens.).
  • Allow to cool and enjoy :).

FRUIT STUFFED FRENCH TOAST



Fruit Stuffed French Toast image

This delicious, easy to make recipe is an adaptation to an original recipe found in "MOOSEWOOD RESTAURANT COOKS AT HOME" I bake it off to crisp up the outside and heat up the filling. BE CAREFUL NOT TO OVERBAKE!

Provided by David J

Categories     Breakfast

Time 20m

Yield 4 toasts, 2 serving(s)

Number Of Ingredients 10

4 slices challah, about 1 inch thick (You can use Italian or French if you'd like)
4 tablespoons fruit spread, of your choice
4 tablespoons mascarpone cheese or 4 tablespoons ricotta cheese
2 large eggs, beaten lightly
1/2 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly ground, if possible)
2 teaspoons butter
2 teaspoons vegetable oil

Steps:

  • Pre-heat oven to 350 degrees F.
  • Cut a pocket in each slice of bread by using a serrated knife to cut to about a half inch of the sides& bottom of each slice.
  • Mix together the fruit spread& cheese& fill pockets with a tbsp of the fruit/cheese mixture each.
  • Mix the eggs, milk, vanilla, cinnamon& nutmeg together in a bowl or baking pan large enough to hold all the slices in a single layer.
  • Soak the slices on one side for a few minutes, repeat once with the other side.
  • Heat a large fry pan on med/low heat and add 1 tsp each of the butter& oil.
  • Cook the bread two at a time for approx. 5-7 minutes; turn the slices a number of times until both sides are evenly browned.
  • Place on baking sheet in oven for 2-3 minutes to finish. DON'T OVERBAKE!
  • Meanwhile, repeat steps 5, 6 & 7 with the remaining slices.
  • Serve warm& top with pure maple syrup. These are also delicious plain.

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #for-1-or-2     #breakfast     #eggs-dairy     #fruit     #easy     #grains     #cheese     #eggs     #pasta-rice-and-grains     #number-of-servings

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