STUFFED FRENCH TOAST
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.
STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY
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
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 II
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
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
HAVARTI-STUFFED FRENCH TOAST
Steps:
- Beat eggs,milk,mustard and salt together in large shallow bowl. Set aside. Divide Havarti cheese between 2 slices bread. Top with remaining bread. Melt butter in large skillet. Gently dip assembled bread pieces into egg mixture, one side at a time. Ease into skillet. Cook over medium heat 3 to 5 minutes per side or until golden brown. Cut into quarters and serve with currant jelly, if desired.
HOT BROWN-STUFFED FRENCH TOAST
This savory spin on baked French toast has all the components of a Kentucky hot brown--tender turkey, juicy tomato, thick slices of white bread, meaty bacon and a generous drizzle of mornay sauce that's broiled until golden. The savory custard base not only keeps the bread moist (no one likes a dry sandwich), but also adds another layer of flavor. We used a combination of grated pecorino and shredded sharp Cheddar for the mornay sauce; the pecorino is a classic addition to the hot brown, while the Cheddar adds creaminess and browning. Top with more pecorino, fresh parsley and a pinch of paprika, and you'll have hot browns for a crowd!
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F; lightly spray a 9-by-13-inch metal baking pan with nonstick cooking spray.
- Whisk together the half-and-half, eggs, 2 tablespoons of the pecorino, 1/4 teaspoon of the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until smooth and combined. Lay 7 slices of bread on a cutting board. Sprinkle 1 heaping tablespoon shredded Cheddar on top of each slice. Top each with 2 slices of tomato, then 2 slices of turkey, folding the turkey as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches.
- Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Remove the baking pan and switch the oven to broil.
- Meanwhile, add the bacon to a large nonstick skillet and set over medium heat. Cook, stirring occasionally, until light golden and almost completely rendered, 8 to 12 minutes (it will cook the rest of the way and crisp up under the broiler). Remove with a slotted spoon to a paper towel-lined plate to drain.
- Next, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until bubbling and no longer raw, 1 to 2 minutes. While continually whisking, slowly pour in the milk. Cook, whisking continuously, until thickened, about 2 minutes. Add the remaining Cheddar (about 1 cup), 2 tablespoons pecorino, 1/8 teaspoon nutmeg, 3/4 teaspoon salt and several grinds of pepper and whisk until combined. Remove from the heat and cover to keep warm.
- When the French toast is baked, pour the cheese sauce over it, making sure the bread is evenly coated, then sprinkle with the chopped bacon. Broil until bubbling at the edges and light golden brown, 3 to 4 minutes. Sprinkle with the parsley, paprika and another couple pinches of pecorino.
GRILLED HAVARTI & MUSHROOMS
There's nothing like the first bite of this sandwich. A crisp buttery exterior gives way to creamy dilled cheese and fresh mushrooms. My friend said she never liked grilled cheese until she tried mine! -Judith Politzer, Burton, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place half of the cheese on four bread slices; top with tomatoes, mushrooms and remaining cheese. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat for 3-4 minutes on each side or golden brown and cheese is melted.
Nutrition Facts : Calories 653 calories, Fat 40g fat (24g saturated fat), Cholesterol 110mg cholesterol, Sodium 1122mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 6g fiber), Protein 28g protein.
HAWAIIAN STUFFED FRENCH TOAST
This French Toast is French Toast taken to a new level! I got this recipe from a friend of mine. It is simple to make but tastes amazing at the same time.
Provided by Gabe6309
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut wedges from the loaf of Hawaiian Sweet Bread about 3-4 inches thick. Carefully cut a hole in the back of the wedge.
- In a bowl, mix together honey with the Ricotta Cheese. Measure a tablespoon of the Ricotta Cheese mixture and carefully stuff into the back of the wedge of bread.
- Beat the eggs in a bowl. Then dip the bread on all sides in the eggs. Fry the bread in a skillet on Medium to High heat.
- Cook on all sides. When finished, top with fresh strawberries and whipped cream and enjoy!
HAVARTI STUFFED FRENCH TOAST
French toast is often thought of as sweet, but many people like a savory version, here in the United States and in other countries. Here is a version I believe you will enjoy! I actually found this on a Walmart card in the grocery section!
Provided by Sharon123
Categories Breakfast
Time 16m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, milk, mustard and salt together in a large shallow bowl. Set aside.
- Divide Havarti cheese between 2 slices of bread. Top with remaining bread.
- Melt butter in a large skillet. Gently dip assembled sandwiches into egg mixture, one side at a time. Slip into skillet.
- Cook over medium heat 3-5 minutes per side or until golden brown.
- Cut into quarters and serve with currant jelly if desired. Enjoy!
Nutrition Facts : Calories 546.5, Fat 35.9, SaturatedFat 20.3, Cholesterol 308.4, Sodium 1142.2, Carbohydrate 30.3, Fiber 3.9, Sugar 3.6, Protein 27.8
More about "havarti stuffed french toast recipes"
10 BEST HAVARTI CHEESE RECIPES | YUMMLY
From yummly.com
BAKED STUFFED FRENCH TOAST | BETTER HOMES & GARDENS
From bhg.com
BAKED STUFFED FRENCH TOAST CASSEROLE (OVERNIGHT) - THE …
From theworktop.com
STUFFED PORTOBELLO MUSHROOM RECIPE - HAVARTI CHEESE …
From iloveimportedcheese.com
HAVARTI-STUFFED FRENCH TOAST - FOODSERVICEDIRECTOR.COM
From foodservicedirector.com
SAPUTO SPECIALTY CHEESE | HAVARTI STUFFED FRENCH TOAST
From ecosystem.saputo.com
10+ STUFFED FRENCH TOAST RECIPES | ALLRECIPES
From allrecipes.com
SAPUTO SPECIALTY CHEESE | HAVARTI STUFFED FRENCH TOAST | RECIPE ...
From pinterest.co.uk
THE BEST STUFFED FRENCH TOAST RECIPE - MOMSDISH
From momsdish.com
GET-STUFFED FRENCH TOAST RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
HAVARTI-STUFFED FRENCH TOAST - | BREAKFAST RECIPES SWEET, RECIPES ...
From pinterest.co.uk
STUFFED FRENCH TOAST - THE RECIPE CRITIC
From therecipecritic.com
HAVARTI-STUFFED FRENCH TOAST - HY-VEE RECIPES AND IDEAS
From hy-vee.com
THE BEST STUFFED FRENCH TOAST - MOM ON TIMEOUT
From momontimeout.com
CREAM CHEESE STUFFED FRENCH TOAST RECIPE (IHOP COPYCAT) - KITCHN
From thekitchn.com
HAVARTI STUFFED FRENCH TOAST RECIPE - WEBETUTORIAL
From webetutorial.com
STUFFED FRENCH TOAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
STUFFED FRENCH TOAST | FRENCH BREAD LOAF, HAVARTI CHEESE ... - PINTEREST
From pinterest.com
8 HAVARTI RECIPES WORTH MELTING FOR | HY-VEE
From hy-vee.com
STUFFED FRENCH TOAST RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
STUFFED FRENCH TOAST - THE PIONEER WOMAN
From thepioneerwoman.com
STUFFED FRENCH TOAST - THE WOKS OF LIFE
From thewoksoflife.com
RECIPE: HAVARTI-STUFFED FRENCH TOAST (SERVES 2) - RECIPELINK.COM
From recipelink.com
HAVARTI CHEESE STUFFED CHICKEN BREAST RECIPE - ARMSTRONG CHEESE
From armstrongcheese.ca
HAVARTI STUFFED MEATLOAF MINIS - EASY PEASY MEALS
From eazypeazymealz.com
INDULGENT STUFFED FRENCH TOAST RECIPE
From recipegoldmine.com
HAVARTI-STUFFED FRENCH TOAST - RESTAURANTBUSINESSONLINE.COM
From restaurantbusinessonline.com
HAVARTI STUFFED BEEF BURGERS WITH ARTISAN POTATO CHIPS - ANNA …
From annamagazine.ca
STUFFED FRENCH TOAST - MARLA MERIDITH
From marlameridith.com
STUFFED FRENCH TOAST RECIPE - SARAH HEARTS
From sarahhearts.com
RECIPE: CHEESE-STUFFED FRENCH TOAST | THE NIBBLE WEBZINE OF …
From blog.thenibble.com
STEPS TO MAKE GORDON RAMSAY PEAR & HAVARTI FRENCH …
From usrecipebox.netlify.app
RECIPE: SHAHIR'S SWEET STUFFED FRENCH TOAST | CBC LIFE
From cbc.ca
RECIPE: TASTY PEAR & HAVARTI FRENCH TOAST - VEGETARIAN PLANT
From vegetarianplant.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #breakfast #lunch #eggs-dairy #american #european #vegetarian #cheese #eggs #dietary #sandwiches #high-calcium #high-in-something #brunch #taste-mood #savory #number-of-servings
You'll also love