Strawberry Hedgehog Fancy French Toast Recipes

STRAWBERRY FRENCH TOAST BAKE

Steps:

• Rub a baking dish approx 8in x 4in (20cm x 10cm) with butter to lightly grease it.
• Chop bread into small chunks and put them in the dish. (You can also use bigger chunks, if you prefer.)
• Mix together the eggs, milk, cream, vanilla and cinnamon and pour over the bread. Toss any pieces that aren't covered in the custard so all can absorb some. Cover and refrigerate overnight. Alternatively, make it up shortly before baking - you may need to toss a little more to ensure all are covered, just take care not to break the bread up too much.
• When ready to bake, preheat oven to 400F/200C.
• Remove the top from the strawberries and cut into quarters. Tuck the slices in between the bread. Sprinkle the sugar over the top.
• Bake for around 25 minutes until it's lightly brown and crisp on the top and soft but cooked underneath.

STRAWBERRY FRENCH TOAST

Steps:

• In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. , Place sandwiches in an ungreased 13x9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight. , With a slotted spatula, transfer sandwiches to a greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown. , Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.

BAKED FRENCH TOAST WITH STRAWBERRIES

Steps:

• Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup.

STRAWBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Generously grease a 9x13-inch baking dish.
• Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
• Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
• Remove baking dish from refrigerator 45 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
• Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

CLASSIC FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.
• Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.
• Cook until golden brown, turning once, about 2 minutes per side.
• Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.
• Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .
• Serve warm over French toast or on the side at the table.

FRENCH TOAST FILLED WITH STRAWBERRY CREAM CHEESE

Steps:

• In a small mixing bowl, combine the cream cheese, strawberry preserves, and orange zest until smooth. Set aside.
• In a bowl, whisk together the eggs, milk, vanilla extract, and orange liqueur. Pour into a shallow bowl, such as a pie plate. Set aside.
• With a pairing knife, slice a pocket into the side of the bread. Do not cut all of the way through the bread. Fill bread slices with a heaping spoonful of cream cheese mixture.
• In a skillet over medium heat, melt the butter. Dip the filled bread in the egg mixture and place in the skillet to brown on both sides, about 1 to 2 minutes per side. Repeat with remaining slices.
• Serve hot with additional Strawberry Cream Cheese on the side.
• Add all ingredients to a blender and pulse to combine.

STRAWBERRIES AND CREAM STUFFED FRENCH TOAST

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it's not a big lump. Set aside.
• In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.
• In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.
• Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.
• In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
• Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
• Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
• Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)

FRENCH TOAST WITH STRAWBERRIES AND CREAM

Steps:

• Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven.
• In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm.
• In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.
• In a large nonstick griddle or skillet over medium heat, melt a large pat of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture. Turn bread over and be sure to not let the bread get too soggy.
• Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil. These will keep warm in the oven while the remaining slices are prepared.
• Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form. Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.

STRAWBERRY CHEESECAKE FRENCH TOAST

Steps:

• Preheat the oven to 350˚ F. Grease an 8-inch round baking dish with butter or cooking spray and set aside. Cut 1-inch-wide and 1-inch-deep holes in each roll. Whisk together the eggs, milk, brown sugar and vanilla in a medium bowl. Dip each roll in the egg mixture and place in the baking dish.
• Beat the cream cheese with the lemon zest, honey and jam in a bowl with a mixer. Fold in the strawberries. Place the mixture in a piping bag and fill each hole in the rolls with the cream cheese mixture. Sprinkle the granulated sugar over the top of the rolls.
• Bake for 15 to 20 minutes, or until the tops of the rolls are crisp and golden brown. Serve with more strawberries, confectioners' sugar and syrup for topping.

STRAWBERRY CHEESECAKE FRENCH TOAST RECIPE BY TASTY

Steps:

• Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
• In medium bowl mix cream cheese, vanilla, sugar, lemon juice and heavy cream (optional).
• Take 2 slices of bread and spread mixture on both.
• Press sliced strawberries on both slices & press together.
• Dunk in egg wash.
• Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid.
• Stack and garnish with strawberries and confectioners sugar. Add maple syrup to preference.
• Enjoy!

STRAWBERRY-TOPPED FRENCH TOAST BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on 12 bread slices. Top with remaining bread slices to form 12 sandwiches. Place sandwiches in baking dish to cover bottom of dish.
• In medium bowl, beat eggs. Beat in milk, 1/4 cup sugar, the salt and cinnamon until well blended. Pour over bread in baking dish. Let stand at room temperature 5 minutes. Turn bread slices over. Cover; refrigerate 8 hours or overnight.
• Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir chopped strawberries, 1/2 cup sugar and the amaretto until mixed. Cover; refrigerate 8 hours or overnight.
• When ready to bake, heat oven to 400°F. Uncover baking dish; drizzle bread slices with melted butter. Bake 25 to 30 minutes or until golden brown.
• Meanwhile, slice remaining strawberries and add to chilled strawberry mixture; mix lightly. Serve French toast with strawberry topping.

STRAWBERRY CHEESECAKE FRENCH TOAST RECIPE BY TASTY

Steps:

• Combine the cream cheese, powdered sugar, strawberries, and vanilla extract in a bowl and mix until there are no large lumps of cream cheese.
• Spread a large spoonful of the mixture in the center of two bread slices, then cover and press with the other two bread slices to make two "sandwiches."
• In a separate bowl, beat the eggs with the milk, sugar, and cinnamon until the cinnamon is evenly distributed.
• Melt half of the butter in a pan over medium heat.
• Dip one of the sandwiches into the egg mixture on both sides, dripping off excess, then place it into the hot pan. Cook until both side are golden brown, then repeat with the remaining butter and the other sandwich.
• Sprinkle with powdered sugar and serve with strawberries!
• Enjoy!

STRAWBERRY CHEESECAKE FRENCH TOAST ROLL RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, use a spatula to combine the cream cheese, powdered sugar, and the vanilla extract. Mix together until fluffy and smooth.
• Lay out a piece of plastic wrap and arrange 4 rows of 2 whole slices of brioche bread. Cut 2 pieces of brioche bread in half and add to the end of each row.
• Beat 1 egg in a small bowl. Brush egg wash on the left side of each piece of bread, except for the farthest left pieces in each row. Overlap the right edges over the egg wash and press to adhere. Brush egg was along the bottom of each row of bread, except for the bottom row. Overlap the top edges of each row over the egg wash and press to adhere.
• Use a spatula to spread an even layer of the filling over the bread. Distribute the strawberries over the filling.
• Using the plastic wrap for help, roll up the bread. Twist the ends of the plastic to seal.
• Freeze for 1 hour.
• In a medium bowl, whisk together the remaining 3 eggs, the milk, sugar, and cinnamon.
• Preheat the oven to 425°F (220°C).
• Remove the roll from the freezer. Remove plastic wrap and transfer to a greased baking sheet. Brush all over with the cinnamon egg mixture.
• Bake for 12 minutes, or until golden brown.
• Remove from oven. Dust with powdered sugar, slice, and serve with a drizzle of maple syrup.
• Enjoy!

STRAWBERRY FRENCH TOAST

Steps:

• Cook and stir almonds in a skillet over medium high heat until fragrant and toasted, 3 to 5 minutes.
• Add enough water to reserved strawberry liquid to equal 1 cup liquid.
• Stir 1/2 cup sugar and cornstarch together in a saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring constantly, until mixture is clear and thick, 3 to 5 minutes. Stir strawberries and almonds into sugar mixture.
• Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs, 1 1/2 teaspoons sugar, cinnamon, and nutmeg together in a bowl.
• Slice bread at 1 1/2-inch intervals about 3/4 of the way through. Cut a slit in the center of each slice to form a pocket, and fill each pocket with 1 rounded tablespoon of the cream cheese mixture. Separate slices from loaf by cutting each slice the rest of the way through the loaf.
• Dip bread slices in egg mixture to coat completely.
• Melt butter on a griddle over medium-high heat. Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per side. Serve French toast with strawberry-almond mixture.

STRAWBERRY FRENCH TOAST

Steps:

• Beat eggs and milk in shallow dish. Spread 1 side of each slice of bread with cream cheese. Put strawberries on each of 3 slices of bread. Sandwich with remaining 3 slices of bread.
• Dip each sandwich in egg mixture, turning to coat each side. Melt butter in a large skillet over medium heat. Add sandwiches and cook until golden brown on each side.
• Serve 1 1/2 sandwiches per person. Dust with powdered sugar and serve with maple syrup,.

BAKED STRAWBERRY FRENCH TOAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
• Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
• Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
• Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
• Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

STRAWBERRY CHEESECAKE FRENCH TOAST

Steps:

• Preheat an oven to 100 degrees F ( 40 degrees C).
• Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
• Mix cornstarch and water together in a bowl, then stir into the strawberries.
• Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
• Whisk together the milk and eggs in a bowl; set aside.
• Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth.
• Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
• Heat butter in a large skillet over medium heat.
• Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet.
• Cook until golden brown on both sides, about 3 minutes per side.
• Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
• To serve, top French toast with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.

CREAM CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.
• Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.
• Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.
• Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.
• Remove casserole from the refrigerator 1 hour before baking.
• Preheat the oven to 350 degrees F (175 degrees C).
• Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.
• Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.

STRAWBERRY FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven 350˚F (180˚C).
• Slice each biscuit into 8 pieces and place in a greased baking dish.
• In a saucepan on medium heat, combine strawberry filling ingredients and cook until it reaches a boil. Reduce heat to a simmer and continue to cook until filling reaches a smooth consistency. Remove from heat and set aside.
• Combine egg mixture ingredients in a large bowl until well-incorporated.
• Place biscuits in a greased baking dish and spread the egg mixture evenly on top.
• Top with strawberry filling and the fresh quartered strawberries.
• Bake for 40-50 minutes, or until golden brown.
• Slice and serve with whipped cream.
• Enjoy!

STRAWBERRY-HAZELNUT FRENCH TOAST

Steps:

• In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread., In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until top is puffed, edges are golden and a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts.