CREAM CHEESE-STUFFED FRENCH TOAST
"I use challah bread for French toast. It's soft , eggy and absorbent," says Nancy.
Provided by Nancy Fuller
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat a cast-iron griddle or skillet over low heat. Preheat the oven to 300˚ F. Combine the cream cheese, jam and almonds in a bowl and beat with a mixer on medium-high speed until combined.
- Slice the challah into 2-inch-thick slices. With a paring knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a deep pocket. Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
- Whisk the eggs, milk, brown sugar and almond extract in a baking dish. Dip the stuffed challah slices in the egg mixture to fully coat, about 30 seconds per side.
- Increase the griddle heat to medium. Add the butter and let it melt, then add the stuffed challah to the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a rack set on a baking sheet and keep warm in the oven until ready to serve. Garnish with almonds and serve with maple syrup.
STUFFED FRENCH TOAST
French toast stuffed with sweet cinnamon-spiced cream cheese and apricot preserves is the perfect brunch dish to greet your family on a weekend morning.
Provided by Food Network
Categories main-dish
Time 40m
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 1. Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.
- 2. Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
- 3. Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired.
LEMON CREAM CHEESE STUFFED FRENCH TOAST
This is a speciality of the State Street Inn Bed and Breakfast in Hood River, Oregon. I can't wait to make this for our next overnight guests.
Provided by Geema
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Thoroughly blend together the cream cheese, lemon zest and juice and the sugar.
- Slice the bread about 3/4 inch thick.
- Spread the cream cheese over half the bread slices, then top with the remaining bread slices.
- Beat together in a small bowl, the eggs, half and half, sugar, vanilla and nutmeg.
- Preheat a heavy griddle over medium heat.
- Dip each stuffed bread slice in the batter, turning to coat well.
- Remove bread from the egg mixture, letting the excess batter drip off.
- Cook the bread on the hot griddle until browned and crisp, about 2-3 minutes on each side. Keep the cooked french toast warm in a 300 degree oven and continue cooking the remaining slices.
- Serve hot with maple syrup or fresh berries.
LEMON CREAM STUFFED FRENCH TOAST WITH STREUSEL TOPPER AND FRESH BLUEBERRIES
Slices of French bread are layered with a creamy lemon filling and baked into a tasty French toast casserole with a crunchy oat topping.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla. Add pie filling; beat until well combined. In a large bowl whisk together eggs and milk until combined.
- Trim ends off French bread and discard or save for another use. Cut loaf into 16 slices. Arrange half the slices in the prepared baking dish, overlapping slices if necessary. Evenly pour on 1/2 of the egg mixture (about 1 3/4 cups). Spoon lemon filling atop bread slices in dish, spreading evenly. Top with remaining bread slices. Dish will be very full. Slowly pour remaining egg mixture evenly over bread slices in dish.
- In a medium bowl combine oats, brown sugar, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle oat mixture over bread slices in dish.
- Bake, uncovered, for 40 to 45 minutes or until set in the center. Let stand on a wire rack for 20 to 30 minutes before serving. Serve with berries.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 78.3 g, Cholesterol 227.5 mg, Fat 16.3 g, Fiber 2.2 g, Protein 18.8 g, SaturatedFat 7.6 g, Sodium 836 mg, Sugar 38.2 g
LEMON CREAM STUFFED FRENCH TOAST WITH STREUSEL TOPPER AND FRESH BLUEBERRIES
Slices of French bread are layered with a creamy lemon filling and baked into a tasty French toast casserole with a crunchy oat topping.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla. Add pie filling; beat until well combined. In a large bowl whisk together eggs and milk until combined.
- Trim ends off French bread and discard or save for another use. Cut loaf into 16 slices. Arrange half the slices in the prepared baking dish, overlapping slices if necessary. Evenly pour on 1/2 of the egg mixture (about 1 3/4 cups). Spoon lemon filling atop bread slices in dish, spreading evenly. Top with remaining bread slices. Dish will be very full. Slowly pour remaining egg mixture evenly over bread slices in dish.
- In a medium bowl combine oats, brown sugar, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle oat mixture over bread slices in dish.
- Bake, uncovered, for 40 to 45 minutes or until set in the center. Let stand on a wire rack for 20 to 30 minutes before serving. Serve with berries.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 78.3 g, Cholesterol 227.5 mg, Fat 16.3 g, Fiber 2.2 g, Protein 18.8 g, SaturatedFat 7.6 g, Sodium 836 mg, Sugar 38.2 g
STUFFED FRENCH TOAST LOAF RECIPE BY TASTY
Here's what you need: cream cheese, egg, heavy cream, sugar, vanilla, brioche breads, eggs, milk, heavy cream, vanilla, ground cinnamon, nutmeg, salt, sugar, butter, sugar, strawberry, bananas, powdered sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350˚F (180˚C).
- For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.
- For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.
- Dip slices of brioche in egg mixture.
- Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.
- Cover the slices with cheesecake filling and spread evenly.
- Layer another row of brioche slices and top with slices of strawberry and banana.
- Layer one last row of brioche slices using small pieces of the bread to fill in the holes.
- Bake for 30 minutes covered, then 10 minutes uncovered.
- Let cool to room temperature.
- Invert the loaf onto a parchment paper-lined baking tray.
- Brush top of loaf with butter and sprinkle sugar over top.
- Broil on high for 5 minutes or until sugar starts to carmelize.
- Garnish with more strawberries, banana, and powdered sugar. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 3 grams, Protein 16 grams, Sugar 29 grams
LEMON CREAM STUFFED FRENCH TOAST WITH STREUSEL TOPPER AND FRESH
Make and share this Lemon Cream Stuffed French Toast With Streusel Topper and Fresh recipe from Food.com.
Provided by Lover of Sweet Trea
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°F Lightly grease a 3-quart rectangular baking dish; set aside. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla. Add pie filling; beat until well combined. In a large bowl whisk together eggs and milk until combined.
- 2. Trim ends off French bread and discard or save for another use. Cut loaf into 16 slices. Arrange half the slices in the prepared baking dish, overlapping slices if necessary. Evenly pour on 1/2 of the egg mixture (about 1 3/4 cups). Spoon lemon filling atop bread slices in dish, spreading evenly. Top with remaining bread slices. Dish will be very full. Slowly pour remaining egg mixture evenly over bread slices in dish.
- 3. In a medium bowl combine oats, brown sugar, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle oat mixture over bread slices in dish.
- 4. Bake, uncovered, for 40 to 45 minutes or until set in the center. Let stand on a wire rack for 20 to 30 minutes before serving. Serve with berries.
Nutrition Facts : Calories 421.1, Fat 17.1, SaturatedFat 8.3, Cholesterol 243.6, Sodium 625.3, Carbohydrate 48.8, Fiber 2.4, Sugar 11, Protein 17.1
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