Special 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

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

THE BEST STUFFED FRENCH TOAST



The BEST Stuffed French Toast image

Delicious Stuffed French Toast is just what weekends were made for! Classic French Toast fried to golden perfection and stuffed with fresh strawberries and cream cheese takes this easy breakfast to the next level. A sweetly satisfying breakfast dish that is perfect for brunch!

Provided by Trish - Mom On Timeout

Categories     Breakfast

Number Of Ingredients 14

3 eggs
1/2 cup half and half (you can also use whole milk)
1 tsp vanilla extract
2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp brown sugar
10 slices Brioche or any thick cut artisan type bread (the thicker the better (about 8-10 slices))
8 oz cream cheese (softened)
3/4 cup powdered sugar
1/2 tsp fresh lemon zest
1 cup fresh strawberries (sliced thin)
2 tbsp granulated sugar
1 tbsp fresh lemon juice (about half of one lemon)
8 tbsp butter (for frying (bacon fat is also good here))

Steps:

  • Combine eggs, half & half, vanilla, cinnamon, nutmeg and brown sugar in a shallow bowl.
  • Whisk well until all of the ingredients are fully incorporated. Set aside.
  • In a separate bowl, stir together strawberries, sugar, and lemon juice until just combined. Set aside.
  • In a small bowl beat together cream cheese, powdered sugar, and fresh lemon zest until smooth and well combined, about 1 minute.
  • Take two slices of bread and spread about 1 1/2 tablespoons of the cream cheese mixture onto each piece of bread keeping clear of the edges.
  • Pat strawberries dry with a paper towel to soak up any excess juices. Layer strawberries in a single layer on one piece of bread and place the other piece of bread on top..
  • Melt 2 tablespoons of butter in a large skillet over medium heat.
  • Dip each "sandwich" in egg mixture until fully coated. Quickly transfer French toast to the hot, greased skillet.
  • Cook each side for about 2 to 3 minutes, or until each golden brown.
  • Serve warm with powdered sugar, maple syrup fresh strawberries, or whipped cream (or top with everything!).

Nutrition Facts : Calories 807 kcal, Carbohydrate 66 g, Protein 15 g, Fat 55 g, SaturatedFat 32 g, Cholesterol 325 mg, Sodium 675 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

SPECIAL STUFFED FRENCH TOAST



Special Stuffed French Toast image

For a breakfast or brunch sensation, whip up this dish showcasing cherries. The golden-brown Texas toast is delectable with cream cheese tucked between thick slices. The sweet-tart cherry sauce make a pretty and flavorful topping.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 cup plus 2 tablespoons sugar, divided
2 tablespoons cornstarch
3/4 cup water
4 cups pitted frozen tart cherries, thawed
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
12 slices Texas toast
1 egg
1 cup milk

Steps:

  • For cherry sauce, combine 1 cup sugar and cornstarch in a small saucepan. Stir in the water until smooth. Add cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat and set aside. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Spread over six slices of bread; top with remaining bread. In a shallow bowl, whisk the egg, milk and remaining sugar. Dip both sides of bread into egg mixture. , In a large nonstick skillet coated with cooking spray, toast bread on both sides until golden brown. Serve with cherry sauce.

Nutrition Facts : Calories 637 calories, Fat 18g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 521mg sodium, Carbohydrate 109g carbohydrate (70g sugars, Fiber 3g fiber), Protein 12g protein.

STUFFED FRENCH TOAST



Stuffed French Toast image

Level-up your french toast game with this velvety, rich, cream cheese filled French toast.

Provided by Kristin Stangl

Categories     Brunch     Breakfast

Time 30m

Number Of Ingredients 10

6 1-inch slices Brioche or Challah bread, preferably day-old
8 ounces cream cheese, room temperature
1 cup plus 1 tablespoon milk, divided
3 tablespoons sugar, divided
2 teaspoons vanilla extra, divided
1/4 teaspoon kosher salt
4 large eggs
½ teaspoon cinnamon or cardamom (optional)
1 tablespoons butter, for the pan
Optional Garnishes: fresh berries or peaches, powdered sugar, maple syrup, additional butter

Steps:

  • Gather the ingredients.
  • Create a cavity for the filling in each piece of bread by laying one bread slice down on the cutting board and, using a butter knife or a paring knife, cut a horizontal slit into the bottom of the slice to create a pocket. Be careful not to cut all the way through to the top (and out the other side). Repeat with the remaining slices of bread.
  • In a medium bowl, stir or whisk together the softened cream cheese, 1 tablespoon milk, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Taste and add more sugar if desired.
  • Transfer the cream cheese mixture to a zip-close bag with the corner snipped or a reusable piping bag. Insert the tip of the bag into one of the slits in a slice of bread. Fill the bread with the cream cheese mixture the way you would fill a donut. Use a butter knife or small offset spatula to evenly distribute cream cheese inside and clean off the edge, as needed. Eyeball so that there is enough for each of the slices; repeat with remaining slices. Set aside.
  • Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk. Whisk in the remaining milk, sugar, vanilla extract, and salt. Add the cinnamon or cardamom, if using, into the custard.
  • Coat a non-stick skillet or griddle with a thin layer of some of the butter. Place it over medium-low heat until the butter begins to foam and sizzle.
  • Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Place soaked bread slices directly into the waiting pan. (Depending on the size of the pan and your slices, you may have to work in batches, so coat only as many slices as you will be cooking at a time to prevent soggy French toast.)
  • Heat custard-dipped slices in the pan slowly until the bottom is golden brown, 3 to 4 minutes. Flip and brown the other side, another 2 to 3 minutes. Do not overcrowd the pan.
  • Transfer finished slices to a plate; repeat with remaining slices of French toast, adding more butter to the pan as needed, until all slices are cooked. Serve with toppings of your choice.

Nutrition Facts : Calories 510 kcal, Carbohydrate 42 g, Cholesterol 269 mg, Fiber 1 g, Protein 14 g, SaturatedFat 18 g, Sodium 542 mg, Sugar 15 g, Fat 32 g, ServingSize 6 Servings, UnsaturatedFat 0 g

STUFFED FRENCH TOAST



Stuffed French Toast image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 18

2 eggs
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 1/2 cups cream cheese
1/4 cup dark chocolate chips
1/2 cup medium-diced banana
1/8 cup orange juice
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup sugar
1 cup water
3 cinnamon sticks
Butter, as needed
4 (2-inch thick) pieces challah bread
Vanilla ice cream, for serving, optional
Fresh berries, for serving, optional

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.

HOT BROWN-STUFFED FRENCH TOAST



Hot Brown-Stuffed French Toast image

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

Nonstick cooking spray, for the baking pan and foil
2 cups half-and-half
4 large eggs
1/4 cup freshly grated pecorino (about 1 1/2 ounces), plus more for serving
1/4 teaspoon plus 1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
14 thick slices bakery-style white bread
1 1/2 cups shredded sharp white Cheddar (about 6 ounces)
2 medium Roma tomatoes, cut thinly into 14 slices
14 thin slices cracked pepper turkey (about 8 ounces)
8 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 tablespoon finely chopped fresh parsley
Paprika, for serving

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.

STUFFED FRENCH TOAST



Stuffed French Toast image

French toast gets special treatment from Edna Hoffman of Hebron, Indiana. She stuffs each thick slice with Swiss cheese and sizzling sausage for a satisfying meal-in-one.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 package (8 ounces) frozen fully cooked breakfast sausage patties
8 slices French bread (1-1/2 inches thick)
2 tablespoons butter, softened
1 cup shredded Swiss cheese
2 large eggs
1/2 cup whole milk
1-1/2 teaspoons sugar
1/4 teaspoon ground cinnamon
Maple syrup, optional

Steps:

  • Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets., In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired.

Nutrition Facts : Calories 679 calories, Fat 31g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 1187mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

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 AND BAKED FRENCH TOAST



Stuffed and Baked French Toast image

This recipe has become our traditional Christmas morning breakfast.... Assemble this delicious French-toast casserole the night before, and while everyone is opening presents on Christmas morning, pop it into the oven for a special, fuss-free breakfast that's ready in no time at all!

Provided by Boyz 5

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 (8 ounce) container whipped cream cheese, at room temperature
1/3 cup chopped pecans
1/4 cup packed light brown sugar
2 tablespoons maple syrup
1 3/4 teaspoons cinnamon, divided
2 cups milk
5 eggs
1/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 loaf challah (I use French bread) or 1 loaf egg bread, cut into 3/4 -thick slices (I use French bread)
confectioners' sugar (icing sugar)

Steps:

  • Combine cheese, pecans, brown sugar, syrup and 1/4 teaspoons cinnamon;reserve.
  • Whisk together milk, eggs, 1/4 cup sugar and vanilla.
  • Reserve 2 bread slices. Spread one side of each remaining bread slice with cheese mixture; layer at an angle in 13" by 9" well-greased baking dish, cheese-side up, ending with reserved plain bread slices.
  • Pour milk mixture evenly over slices.
  • Cover dish with plastic wrap; refrigerate overnight.
  • Preheat oven to 350°F Remove plastic wrap.
  • Combine remaining granulated sugar with cinnamon; sprinkle over slices.
  • Bake 20-25 minutes or until golden brown and egg mixture is set.
  • Sprinkle with confectioners' sugar just before serving.

Nutrition Facts : Calories 453.1, Fat 21.9, SaturatedFat 9.8, Cholesterol 200.8, Sodium 439.8, Carbohydrate 51.4, Fiber 2, Sugar 20.5, Protein 13.9

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From homestratosphere.com


CREAM CHEESE STUFFED FRENCH TOAST WITH BERRIES
2 ounces of cream cheese cut into 1/2 inch cubes 2 eggs 3/4 cup milk 3 Tbsp maple syrup Instructions Grease four ramekins and line with half the bread cubes. Cover with raspberries or blueberries (or both!), top with cream cheese and cover with remaining bread. Beat together eggs, milk and just 3 tablespoons of maple syrup.
From thetravelbite.com


STUFFED FRENCH TOAST - DINNER AT THE ZOO
2016-04-03 Instructions. Whisk together the eggs, milk, sugar and vanilla. Preheat a griddle to medium. Melt 1 tablespoon of the butter on the griddle. Soak 4 slices of bread in the batter and place on the griddle. Cook for 3-4 minutes on each side or until cooked through.
From dinneratthezoo.com


STUFFED FRENCH TOAST | KING ARTHUR BAKING
Preheat the oven to 350°F. Generously butter a parchment-lined 9" x 13" pan. To make the custard: Whisk together all the ingredients in an 8" round pan. To make the sandwiches: Spread 2 tablespoons of cream cheese on one slice of bread; spread 2 tablespoons jam over the cream cheese. Top with another slice of bread, press to seal, and put the sandwich into the egg mixture.
From kingarthurbaking.com


OVERNIGHT STUFFED FRENCH TOAST RECIPE - SOUTHERN PLATE
In a bowl, beat together eggs, milk, and vanilla until well blended. Pour the egg mixture over the top of the bread in the baking dish. Cover and refrigerate for several hours or overnight. 4 eggs, 1 cup milk, 1 tsp vanilla extract. Remove cover and bake in a 350-degree oven for 30 to 40 minutes, or until golden brown.
From southernplate.com


RECIPE: CREAMY STUFFED FRENCH TOAST - KITCHN
2016-09-29 Even in its original plain iteration, this creamy stuffed French toast tastes special. The lightly sweetened whipped cream cheese filling gives the breakfast favorite a flair of weekend decadence. Employing my long-standing, simple trick of adding flavor extracts, it’s also versatile. McCormick Maple Extract adds depth, McCormick Orange ...
From thekitchn.com


VALENTINE'S DAY STUFFED VEGAN FRENCH TOAST RECIPE - LOVELY JUBLEY
2022-02-10 Method. Add sugar to raspberries, mash and leave to one side. Make the batter by combining the flour, nutritional yeast, cinnamon, sugar, kala namak and dairy-free milk in a wide shallow bowl. Disperse the almond flakes out on a plate.
From lovelyjubley.com


DECADENT STUFFED FRENCH TOAST - COMFORT FOOD RECIPES
2021-02-12 And in case you’re wondering if the French invented French toast, the answer is no. The earliest recipe, in Latin, dates to about the 5th century Romans. The French makes use of stale bread in their pain perdu (lost bread). The German “poor knights” version of the dish dates to the 14th century. The term “French toast” first appeared in the Encyclopedia of American …
From threewomeninthekitchen.com


SAUSAGE & CREAM CHEESE STUFFED FRENCH TOAST - PLAIN CHICKEN
2021-09-09 In a bowl, combine cooked sausage and cream cheese. Spread cream cheese mixture on top of 6 slices of bread. Press the other 6 slices of bread on top to form 6 sandwiches. In a shallow dish, whisk together eggs, milk, maple syrup, salt, and vanilla until well blended. Dip sandwiches in egg mixture.
From plainchicken.com


STUFFED FRENCH TOAST - FRESH OFF THE GRID
2020-12-07 Quarter the strawberries and place in a bowl with 2 tablespoons sugar. Stir to coat. Let sit at least 10 minutes, until the berries begin to turn syrupy. In a separate bowl, thoroughly beat the eggs with the milk, a tablespoon of sugar, and cinnamon. In a nonstick pan over medium heat, warm a tablespoon of butter.
From freshoffthegrid.com


OVERNIGHT CREAM CHEESE STUFFED FRENCH TOAST WITH JAM
2020-02-24 Add the milk and cream and whisk a final time. Pour the custard over the bread, pressing the bread down with your fingers, if necessary, to make sure all the pieces are submerged. Cover the pan with plastic wrap and place in the refrigerator overnight. In the morning, preheat the oven to 350°F.
From jessiesheehanbakes.com


STUFFED FRENCH TOAST RECIPE - SARAH HEARTS
2015-01-13 Heat a large skillet over medium heat then add canola oil to the pan. Dip each cream cheese stuffed bread slice into the egg mixture and place on heated skillet. Cook for about 3 minutes on each side or until the eggs cooks and the French toast is golden brown. 5. Dust each piece with powdered sugar and fresh orange zest.
From sarahhearts.com


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