Italian Stuffed Toast Toast Farcito Recipes

ITALIAN "STUFFED" TOAST (TOAST FARCITO)

Steps:

• Heat a panino press according to the manufacturer's instructions.
• Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
• Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.

SUPER-STUFFED FRENCH TOAST

Steps:

• Preheat indoor grill or griddle.
• In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined.
• Lay 6 slices of bread out and lightly brush egg mixture around edges. Press a "pocket" in the middle of each slice of bread for the filling. Heap 2 teaspoons of apple or cherry pie filling in the middle of each bread pocket.
• Take remaining 6 slices and brush the edges with egg mixture. Place on top of bread with filling and seal edges with fingers.
• Dip stuffed bread in the egg mixture and place on sprayed griddle; cook for 6 to 8 minutes, turning once, until lightly browned. Sprinkle with cinnamon and/or powdered sugar.

ITALIAN "STUFFED" TOAST (TOAST FARCITO)

Steps:

• Heat a panino press according to the manufacturer's instructions.
• Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
• Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.

ITALIAN "STUFFED" TOAST (TOAST FARCITO)

Steps:

• Heat a panino press according to the manufacturer's instructions.
• Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
• Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.

STUFFED APPLE FRENCH TOAST WITH PRALINE TOPPING

Steps:

• Butter an 11x18-inch casserole dish and layer with 1/2 of the bread slices, covering the bottom completely.
• Melt butter in a large frying pan over medium heat. Add brown sugar, 1 teaspoon cinnamon, and salt and stir to combine. Add apple slices and cook until crisp-tender, soft but still maintaining their shape, about 10 minutes. Remove from heat and let cool for 5 minutes.
• Spread cooled apple mixture over bread layer in the pan. Top apple mixture with remaining bread slices, overlapping if necessary for good coverage.
• Whisk eggs, half-and-half, heavy cream, vanilla extract, remaining 1/2 teaspoon cinnamon, and nutmeg together in a large bowl. Pour over casserole, making sure to cover the bread evenly with the egg mixture. Cover with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine melted butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread topping evenly over the casserole.
• Bake in the preheated oven until puffed and lightly golden, 40 to 45 minutes. Check halfway through cooking time and cover with foil if the bread is browning too quickly. Let cool for about 10 minutes before serving.