Nutty Fruity Stuffed French Toast Recipes

NUTTY FRENCH TOAST

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Meanwhile, in a bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350° for 1 hour or until golden brown.

FRUIT STUFFED FRENCH TOAST

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.

STUFFED OVERNIGHT FRENCH TOAST

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.

NUTTY FRENCH TOAST

Steps:

• Beat the eggs and add the vanilla, spices and milk.
• Dip the bread in the batter and coat on both sides with ground almonds or very finely chopped almonds.
• Fry in melted butter until golden brown on both sides.
• Dust with icing sugar.

FRUITY FRENCH TOAST

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.

NUTELLA®-STUFFED FRENCH TOAST

Steps:

• Spread 1 tablespoon chocolate-hazelnut spread onto one side of each of 2 slices cinnamon bread; top each with another bread slice to make 2 sandwiches.
• Beat milk, egg, and vanilla extract together in a shallow bowl until smooth. Soak each sandwich in the milk mixture until the bread is moistened, about 15 seconds per side.
• Prepare a nonstick pan with cooking spray and heat over medium-high heat.
• Cook sandwiches in the hot pan until browned on the bottom, about 2 minutes. Flip sandwiches and continue cooking until other side is browned, about 1 minute more.

NUTTY FRENCH TOAST

Steps:

• Preheat oven to 350°F. Beat eggs, milk and vanilla in shallow bowl with wire whisk until well blended.
• Dip bread in egg mixture, turning to evenly coat both sides of each slice. Place in foil-lined 15x10x1-inch baking pan sprayed with cooking spray. Sprinkle evenly with trail mix; press trail mix gently into bread to secure.
• Bake 15 to 20 min. or until lightly browned. Serve topped with the syrup and strawberries.

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY

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!