Georgia Stuffed French Toast Recipes

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STUFFED FRENCH TOAST II



Stuffed French Toast II image

This is a nice change from ordinary French toast. I make this more than the standard recipe. Although this is my family's favorite version, it is very versatile. You can substitute peanut butter for the cream cheese, use different jams or preserves, different extracts or spices - the options are practically limitless! Serve with maple syrup and sprinkle with powdered sugar.

Provided by ELISAW

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 25m

Yield 4

Number Of Ingredients 7

8 slices oatnut bread
½ (8 ounce) package cream cheese, softened
½ cup seedless raspberry jam
5 eggs, beaten
¼ cup milk
1 ½ teaspoons almond extract
1 tablespoon butter

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.

Nutrition Facts : Calories 530.7 calories, Carbohydrate 65.5 g, Cholesterol 272.2 mg, Fat 22.2 g, Fiber 2 g, Protein 16.5 g, SaturatedFat 11.1 g, Sodium 577.1 mg, Sugar 34.7 g

GEORGIA PEACH FRENCH TOAST



Georgia Peach French Toast image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 cups fresh peach wedges
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup milk
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 eggs, beaten
1 loaf challah bread, cut into 1 1/4-inch-thick slices
Butter, for coating
Confectioner's sugar, for garnish
Whipped cream, for garnish
Candied Pecans, for garnish, recipe follows
1/4 cup brown sugar
1/4 cup granulated sugar
Pinch ground cinnamon
1 cup pecans, toasted

Steps:

  • For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.
  • For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.
  • Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.
  • Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.
  • Preheat the oven to 350 degrees F.
  • In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.
  • Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY



Stuffed French Toast By Chef Andrea Drummer Recipe by Tasty image

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

1 loaf brioche bread, cut into 3 in slices
1 cup granulated sugar
8 cups heavy cream
2 vanilla beans, seeds scraped
6 large eggs, beaten
½ cup cream cheese, softened
½ cup ricotta cheese
½ cup strawberry, quartered
½ cup strawberry, quartered
½ lemon, juiced
1 teaspoon granulated sugar
½ lemon
½ cup blueberry
¼ cup maple syrup
1 cup heavy cream
2 tablespoons granulated sugar
½ teaspoon vanilla extract
½ cup turbinado sugar
4 fresh mint leaves
kitchen torch

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!

STUFFED FRENCH TOAST RECIPE



Stuffed French Toast Recipe image

Wake up to a sweet and satisfying French toast for breakfast! This Stuffed French Toast is golden brown and crispy, filled with a rich and creamy filling. You will jump out of bed faster each morning to get your hands on this deliciousness!

Provided by Natalya Drozhzhin

Categories     Breakfast

Time 25m

Number Of Ingredients 8

10 bread slices (brioche, challah or french bread)
1 cup milk
5 eggs
1 tbsp vanilla extract
1/2 cup sugar
8 oz cream cheese (softened )
1 cup fresh blueberries
1 tbsp Unsalted Butter (for frying)

Steps:

  • Prepare all ingredients. Allow cream cheese to reach room temperature.
  • In a medium sized bowl, whisk eggs with milk, and half of the vanilla extract.
  • In a small bowl, whip cream cheese together with sugar and the remaining vanilla extract. Add fresh blueberries into the cream mixture and stir to combine.
  • Scoop up a spoonful of the cream cheese mixture and spread it onto one of the bread slices. Sandwich another slice of bread on top. Carefully dip both sides of toast into the egg mixture.
  • On low heat, preheat a skillet with a tablespoon of butter. Place the assembled Stuffed French Toast and fry until golden brown, then flip over and repeat.
  • Serve your Stuffed French Toast with some fresh berries and powdered sugar. Enjoy!

Nutrition Facts : Calories 475 kcal, Carbohydrate 56 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 152 mg, Sodium 495 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving

GUAVA-AND-CHEESE-STUFFED FRENCH TOAST



Guava-and-Cheese-Stuffed French Toast image

Provided by Amanda Freitag

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 cup cream cheese, at room temperature
1/2 teaspoon vanilla extract
1/2 cup diced guava paste
4 thick slices brioche (about 2 inches thick)
1/2 cup heavy cream
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Pinch salt
4 large eggs
4 tablespoons unsalted butter
Powdered sugar, for serving
Maple syrup, for serving

Steps:

  • In a bowl, mix the cream cheese and vanilla extract until smooth. Mix in the guava paste, then transfer the mixture to a piping bag.
  • With a small serrated knife, create a pocket inside each brioche slice by inserting the knife in the middle of the crust on the bottom side, making sure not to cut through to the other end of the slice. Pipe about 4 tablespoons of the filling into each pocket.
  • Heat a griddle over medium heat.
  • In a shallow dish, whisk together the cream, granulated sugar, cinnamon, salt and eggs. Dip a piece or 2 of the stuffed brioche in the custard mixture and allow to soak for 30 seconds on each side.
  • Add 1 tablespoon of butter to the griddle per brioche slice. When melted, gently transfer the soaked slices from the custard to the griddle. Cook until the bread is golden, the custard is cooked and the filling is warm, about 2 minutes each side. Soak and cook the remaining stuffed slices, adding the remaining butter to the griddle.
  • Serve with powdered sugar and maple syrup.

OVERNIGHT STUFFED FRENCH TOAST



Overnight Stuffed French Toast image

This brunch dish is so rich that no one will suspect each generous serving has just 3 grams of fat."I don't like to cook a lot in the morning so this make-ahead dish is perfect for us," says Brenda Childress of Broken Arrow, Oklahoma.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 10 servings.

Number Of Ingredients 8

20 slices French bread (1 inch thick)
1 package (8 ounces) fat-free cream cheese
3 cups egg substitute
2 cups fat-free milk
1/3 cup plus 1-3/4 cups sugar-free maple-flavored syrup, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2-1/2 cups sliced fresh strawberries

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.

Nutrition Facts : Calories 306 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 805mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

GALLEY WENCH'S STUFFED FRENCH TOAST



Galley Wench's Stuffed French Toast image

A little more work than regular french toast, but worth every minute! The recipe is written using strawberry jam, but feel free to use your favorite jam or preserve. Prep time does not inlcude chill time needed for the stuffed bread.

Provided by Galley Wench

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
3 tablespoons strawberry jam
1 loaf French bread, cut in half lengthwise
6 eggs, beaten
1 cup half-and-half cream
1 teaspoon sugar (optional)
1 teaspoon vanilla
1/2 teaspoon cinnamon

Steps:

  • Night Before:.
  • Beat cream cheese and jam together.
  • Spread jam mixture on cut side of bread.
  • Top with the other half.
  • Wrap in plastic wrap and refrigerate overnight.
  • Next Morning:.
  • Beat eggs, milk, sugar and vanilla in a shallow bowl.
  • Remove bread from refrigerator and slice, 1/2 inch thick.
  • Soak both sides of bread in egg mixture, 10-15 seconds per side.
  • Preheat non-stick griddle or pan sprayed with non-stick cooking spray.
  • Cook until golden brown.
  • Sprinkle with cinnamon before turning.
  • Top with fresh strawberry slices, and serve with strawberry jam or maple syrup.

Nutrition Facts : Calories 505, Fat 25.1, SaturatedFat 13.2, Cholesterol 268, Sodium 663.2, Carbohydrate 51.9, Fiber 2.5, Sugar 7.3, Protein 17.1

GEORGIA STUFFED FRENCH TOAST



Georgia Stuffed French Toast image

This is a delicious breakfast idea. Make it the night before and bake it the next morning. This is good to use on Christmas Eve and bake on Christmas morning,..It is so delicious. Maple syrup is very expensive here so I use maple flavored syrup and it is good.

Provided by Linda Griffith @sothernladee

Categories     Breakfast Casseroles

Number Of Ingredients 7

8 slice(s) dry bread, crusts removed
16 ounce(s) cream cheese
1 cup(s) chopped pecans
12 large eggs
2 cup(s) milk
1/2 cup(s) maple syrup
- fresh fruit if desired

Steps:

  • Cube bread and place half in buttered 9 x 13 inch baking dish. Cube cream cheese and distribute over bread cubes. Add chopped pecans. Cover with remaining half of bread cubes. Beat eggs, milk and syrup together. Carefully pour over bread mixture. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Remove plastic wrap and bake at 375 degrees for 45 minutes. Serve with heated syrup and fresh fruit

GEORGIA FRENCH TOAST



Georgia French Toast image

Make and share this Georgia French Toast recipe from Food.com.

Provided by kyle martin

Categories     Breakfast

Time 17h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup packed brown sugar
1/2 cup butter or 1/2 cup margarine
2 tablespoons water
1 (29 ounce) can sliced peaches, drained
12 slices day-old French bread (3/4 inch thick)
5 eggs
1 1/2 cups milk
1 tablespoon vanilla extract
ground cinnamon

Steps:

  • In a saucepan, bring brown sugar, butter and water to a boil.
  • Reduce heat; simmer for 10 minutes, stirring frequently.
  • Pour into a greased 13-in.
  • *9-in.
  • *2-in.
  • baking dish; top with peahes.
  • Arange bread over peaches.
  • In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Sprinkle with cinnamon.
  • Cover and bake at 350 degrees for 20 minutes.
  • Uncover; bake 25-30 minutes longer or until the bread is golden brown.
  • Serve with a spoon.
  • (pairs great with sausage).

BAKED STUFFED FRENCH TOAST



Baked Stuffed French Toast image

Both sweet and savory, this make-ahead brunch entree is stuffed with ham and Gruyere cheese and served with maple syrup. This family-friendly dish goes well with a green salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h20m

Number Of Ingredients 8

Unsalted butter, room temperature, for baking dish
1 14-inch loaf rustic bread, such as pane Pugliese, cut into 8 slices
8 thin slices ham, plus more for topping (optional)
8 ounces Gruyere, thinly sliced, plus more for topping (optional)
8 large eggs
2/3 cup whole milk
Coarse salt and freshly ground pepper
Pure maple syrup, such as Noble

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.

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Estimated Reading Time 3 mins
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From marinmamacooks.com


STUFFED FRENCH TOAST | COOKING WITH LAURIE + MARYJANE
In a wide, shallow bowl, beat the eggs and milk. Dip the sandwiches into the egg mixture. In a large skillet, melt the butter over medium heat. When the butter starts to foam, add the sandwiches. Cook until golden brown, about 3 to 4 minutes, and then turn and cook on the other side until golden brown. Place on serving plates, cut in half ...
From recipes.laurieandmaryjane.com


BERRY STUFFED FRENCH TOAST - FOOD DOLLS
Instructions. In a large mixing bowl add eggs, heavy cream, milk, 2 tbsp granulated sugar, cinnamon and vanilla extract. Beat just until combined. In another bowl add cream cheese, and remaining sugar.
From fooddolls.com


S'MORES STUFFED FRENCH TOAST - KITCHEN 335
2019-08-31 Place the other slices of bread on top and lightly press the edges to seal. In a shallow bowl combine the milk, egg, vanilla, cinnamon, and salt. Whisk until fully combined. Place the crushed graham crackers on a shallow plate. In a large saucepan melt the butter over medium-high heat.
From kitchen335co.com


STUFFED FRENCH TOAST - THE WOKS OF LIFE
2015-05-20 When the cream cheese is nice and fluffy, slice one and a half of your bananas and mix into the cream cheese mixture. Reserve the last banana half for later. Stir in 1/4 teaspoon cinnamon. Next, prep the egg mixture. Beat together the eggs, half-and-half, milk, and another 1/4 teaspoon cinnamon in a shallow dish.
From thewoksoflife.com


NUTELLA STUFFED FRENCH TOAST - SPEND WITH PENNIES
2021-08-06 Instructions. Preheat griddle to 275°F. Combine sugar and 2 teaspoons of cinnamon. Set aside. Whisk eggs, egg yolks, half & half, light brown sugar, salt, and ½ teaspoon of cinnamon in a large bowl. Set aside. Use a small knife to cut a slit in the top & at the bottom of each slice of bread.
From spendwithpennies.com


STUFFED BLUEBERRY FRENCH TOAST - BIGOVEN.COM
Cut cream cheese into little cubes and sprinkle over bread. 3. Sprinkle 1-2 cups blueberries over cream cheese. 4. Cut remaining bread into small cubes and sprinkle over top of blueberries. 5. In a large bowl combine; eggs, syrup, milk, cinnamon, & nutmeg. Pour over the bread mixture. Chill the french toast overnight.
From bigoven.com


10+ STUFFED FRENCH TOAST RECIPES | ALLRECIPES
2021-09-16 Mascarpone-Stuffed French Toast With Peaches. "Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce," according to recipe creator Escapechef. "I love this recipe for breakfast but it could be fancy enough for dessert too."
From allrecipes.com


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