Stuffed French Toast Pockets Recipe By Tasty

STUFFED FRENCH TOAST

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.

STUFFED FRENCH TOAST POCKETS RECIPE BY TASTY

Steps:

• Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
• Roll each slice of bread flat with a mason jar or rolling pin.
• Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
• NOTE: Be careful not to press down on the center so the filling doesn't spread.
• Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
• Use a knife to refine the edges of the circle. Gently release pocket from lid.
• Press down firmly on the outer edges of the pocket with a fork to make indentations.
• Repeat steps 3-8 for each pocket. Set pockets aside.
• Preheat oven to 400˚F (200˚C).
• Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
• Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
• Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
• Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
• Let cool 5-10 minutes.
• Garnish with powdered sugar and syrup.
• Enjoy!

KERRY'S FRENCH TOAST

Steps:

• In a medium bowl, blend the cream cheese with brown sugar, allspice, nutmeg and cinnamon
• Spread 4 slices bread with the cream cheese mixture, and top with remaining bread slices, creating sandwiches.
• Mix eggs and milk in a shallow bowl. Dip bread into the egg and milk to coat thoroughly.
• Melt butter in a medium skillet over medium high heat. Cook coated bread slices 2 to 4 minutes on each side, or until golden brown.

STUFFED FRENCH TOAST II

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.

BERRY-STUFFED FRENCH TOAST FOR TWO RECIPE BY TASTY

Steps:

• Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
• In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
• Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
• In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
• Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
• In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
• Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
• Enjoy!

STUFFED FRENCH TOAST

Steps:

• In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1 teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside.
• Cut the bread into ten to twelve 1 1/2-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1 1/2 tablespoons of the cheese mixture.
• Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture is a smooth syrup.
• Beat together eggs, whipping cream, cinnamon and the 1/2 teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300 degree oven while cooking remaining slices.
• To serve, drizzle warm syrup over the hot French toast.
• Tip: For lower fat, use 1 cup refrigerated egg product in place of whole eggs and 1% milk instead of whipping cream.

STUFFED FRENCH TOAST POCKETS RECIPE BY TASTY

Steps:

• Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
• Roll each slice of bread flat with a mason jar or rolling pin.
• Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
• NOTE: Be careful not to press down on the center so the filling doesn't spread.
• Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
• Use a knife to refine the edges of the circle. Gently release pocket from lid.
• Press down firmly on the outer edges of the pocket with a fork to make indentations.
• Repeat steps 3-8 for each pocket. Set pockets aside.
• Preheat oven to 400˚F (200˚C).
• Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
• Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
• Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
• Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
• Let cool 5-10 minutes.
• Garnish with powdered sugar and syrup.
• Enjoy!