Stuffed French Toast Strata Recipes

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NUTELLA®-STUFFED FRENCH TOAST



Nutella®-Stuffed French Toast image

My daughter loves when I make this stuffed French toast. You could add some sliced fruit to the sandwich if you'd like; try bananas or strawberries. Dust with powered sugar and serve with pancake syrup.

Provided by Anne Tomlinson

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 15m

Yield 2

Number Of Ingredients 6

2 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste
4 slices cinnamon bread (such as Pepperidge Farm®)
¼ cup milk
1 large egg, beaten
¼ teaspoon vanilla extract
cooking spray

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.

Nutrition Facts : Calories 296 calories, Carbohydrate 39.6 g, Cholesterol 95.4 mg, Fat 12.8 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 2.7 g, Sodium 295.8 mg, Sugar 18.3 g

STUFFED FRENCH TOAST STRATA WITH ORANGE SYRUP



Stuffed French Toast Strata with Orange Syrup image

Make it the best brunch ever with a do-ahead strata boasting a cream cheese fruity surprise.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 7h

Yield 6

Number Of Ingredients 9

12 slices raisin-cinnamon bread
1/2 cup pineapple cream cheese spread (from 8-ounce container)
1/2 cup orange marmalade
2 tablespoons butter or margarine, softened
4 eggs
1 1/2 cups milk
1 teaspoon vanilla
3/4 cup light corn syrup
1/4 cup frozen orange juice concentrate

Steps:

  • Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Toast 6 slices of the bread; place in pan. Spread each slice toast evenly with cream cheese and marmalade. Butter remaining bread slices; place butter sides up on toast.
  • Beat eggs, milk and vanilla in medium bowl with wire whisk until blended. Pour over bread. Cover with aluminum foil and refrigerate at least 6 hours or overnight.
  • Heat oven to 350°. Uncover and bake 35 to 45 minutes or until deep golden brown and slightly puffed. Cut between bread slices. Serve with Orange Syrup.
  • Method for Orange Syrup: Mix ingredients in small microwavable bowl. Microwave uncovered on High about 1 minute or until heated.

Nutrition Facts : Calories 535, Carbohydrate 84 g, Cholesterol 180 mg, Fat 3, Fiber 2 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 490 mg

PANETTONE FRENCH TOAST CASSEROLE



Panettone French Toast Casserole image

Got leftover panettone? Lucky you! The traditional Italian Christmas bread makes an excellent base for a breakfast casserole. All it needs is a soak in spiced custard and a turn in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h40m

Number Of Ingredients 8

1 1/4 pounds panettone, halved horizontally, then cut into 3/4-inch thick slices
8 large eggs
2 cups whole milk
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Confectioners' sugar and maple syrup, for serving

Steps:

  • Arrange bread in overlapping layers in a 2 1/2-to 3-quart baking dish. In a large bowl, whisk together eggs, milk, vanilla, salt, cinnamon, and nutmeg until thoroughly combined. Pour egg mixture evenly over bread; press with palms to fully submerge. Cover and let stand at room temperature 1 hour.
  • Preheat oven to 350 degrees. Bake until puffed, golden brown on top, and set, 45 to 50 minutes (if browning too quickly, tent with foil). Let stand 10 minutes, then serve, dusted with confectioners' sugar and drizzled with maple syrup.

LEMON-RASPBERRY FRENCH TOAST STRATA



Lemon-Raspberry French Toast Strata image

Provided by Tracey Seaman

Categories     Milk/Cream     Berry     Dairy     Egg     Fruit     Breakfast     Brunch     Bake     Easter     Raspberry     Lemon     Maple Syrup     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 7

1/2 cup pure maple syrup, plus additional for serving
6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)
1 pint fresh raspberries
6 large eggs
4 cups whole milk
1 teaspoon finely grated lemon zest
1/4 teaspoon salt

Steps:

  • Arrange rack in center of the oven and preheat to 350°F.
  • Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish.
  • In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
  • Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.

FRENCH TOAST STRATA



French Toast Strata image

This is a good recipe to use when company comes or when you are entertaining for brunch. Sometimes, I add dried apricots, snipped into small pieces. The apple syrup (in database) is very good with this too. Prep time includes 8 hours in refrigerator.

Provided by Miss Annie

Categories     Breakfast

Time 8h35m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb French bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, cut into 1/2 inch cubes
8 eggs
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup

Steps:

  • Grease a 9x13x2 rectangular baking dish.
  • Place half the bread cubes in the dish.
  • Sprinkle with cream cheese cubes and then remaining bread cubes.
  • Combine eggs, cream, melted butter and syrup.
  • Mix well and pour over bread and cheese cubes.
  • Using a spatula, press layers down to moisten.
  • Cover with plastic wrap and refrigerate for 2 hours, or overnight.
  • Remove plastic wrap and bake uncovered for 35- 40 minutes at 350ºF, or until set and golden brown.
  • Let stand about 10 minutes before cutting.
  • Top with your favorite syrup, or apple cider syrup (see database), or a big dollop of whipped cream.

JEAN'S STUFFED FRENCH TOAST STRATA



Jean's Stuffed French Toast Strata image

We had this the morning after Christmas. This is another of my MIL's recipes. Gosh...her house smelled wonderful when this was baking. I haven't cooked this recipe myself, but my kids and DH want me to. The Apple Cider Syrup recipe is being posted and I will post it's recipe #. This tastes like it should be served with Cool Whip.

Provided by KrisVonD

Categories     Breads

Time 4h20m

Yield 1 breakfast casserole

Number Of Ingredients 12

1 lb loaf French bread, unsliced, cubed
8 ounces cream cheese, cubed
8 eggs
2 1/2 cups light cream or 2 1/2 cups half-and-half cream
6 teaspoons butter, melted
1/4 cup maple syrup
1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1 cup apple cider or 1 cup apple juice
1 tablespoon lemon juice
2 tablespoons butter (I like Cabot's)

Steps:

  • Grease a 13 x 9 pan.
  • Cut bread into cubes (you should end up with about 12 cups).
  • Place half bread cubes in pan.
  • Top with cream cheese cubes.
  • Top with remaining bread cubes.
  • Beat together eggs, milk, melted butter, and maple syrup.
  • Pour egg mixture evenly over bread cubes and cream cheese.
  • Slightly press down with spatula to moisten.
  • Cover with plastic wrap and refrigerate for 4 to 24 hours.
  • When ready to bake, remove plastic wrap and bake in oven at 325 degrees Fahrenheit for 35 to 45 minutes or until center appears set and edges are lightly golden.
  • Top with Apple Cider Syrup. Recipe is posted.
  • Let stand about 10 minutes before serving.

Nutrition Facts : Calories 4062.6, Fat 200.8, SaturatedFat 108.1, Cholesterol 2148.4, Sodium 4626.8, Carbohydrate 438.9, Fiber 14.4, Sugar 152.9, Protein 128

FRENCH TOAST STRATA



French Toast Strata image

I'm always on the lookout for different breakfast and brunch ideas. I like to serve this easy make-ahead casserole when we have out-of-town guests. -Jill Middleton, Baldwinsville, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings (1 cup syrup).

Number Of Ingredients 13

1 loaf (1 pound) cinnamon bread, cubed
1 package (8 ounces) cream cheese, cubed
8 eggs, lightly beaten
2-1/2 cups 2% milk
6 tablespoons butter, melted
1/4 cup maple syrup
CIDER SYRUP:
1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • Arrange half of the bread cubes in a greased 13x9-in. baking dish. Layer with cream cheese and remaining bread. In a blender, combine the eggs, milk, butter and maple syrup; cover and process until smooth. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For syrup, in a small saucepan, combine the sugar, cornstarch and cinnamon. Gradually whisk in cider and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm with strata.

Nutrition Facts : Calories 578 calories, Fat 34g fat (17g saturated fat), Cholesterol 285mg cholesterol, Sodium 537mg sodium, Carbohydrate 58g carbohydrate (35g sugars, Fiber 4g fiber), Protein 17g protein.

STUFFED FRENCH TOAST STRATA



Stuffed French Toast Strata image

This recipe came from a Longaberger Branch Leader who demonstrated it at a Bee as a way to promote the sales of pottery 9x13s, and OMG is it amazing. Serve this with warm Apple Cider Syrup (recipe in JAP) and you will be a breakfast super hero!

Provided by Megan Stewart

Categories     Breakfast Casseroles

Number Of Ingredients 6

1 lb french bread, unsliced
8 oz cream cheese, cubed
2 1/2 c milk, light cream, or half and half
8 eggs
1/4 c maple syrup
6 Tbsp butter or margarine, melted

Steps:

  • 1. Cut French bread into cubes to make about 12 cups. Grease 9x13 and arrange half of the cubes in the bottom. Top with cream cheese cubes, then remaining bread. Mix together eggs, milk, melted butter and syrup. Pour evenly over the dish. Lightly press layers down to moisten. Cover and refrigerate 2-24 hours.
  • 2. Bake uncovered at 325 degrees 35-40 min or until the center is set and edges are golden brown. Let stand 10 min before serving with syrup.

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Top Asked Questions

What is the best way to cook stuffed French toast?
This Baked Stuffed French Toast is a perfect breakfast recipe. Fill brioche with cream cheese and jam, let it soak overnight, and simply place the casserole in the oven the next morning. The night before, grease a large casserole dish. Check that you can lay out 6 slices of bread evenly across the bottom of your casserole dish.
How to make strawberries and French toast sandwich?
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.
How to make the best French toast with eggs?
Whisk the eggs together. Whisk in the milk, vanilla and salt. Gently pour the mixture over the French toast sandwiches. Allow it to soak for 1 minute. Then carefully using the help of a spatula, flip each sandwich over. Don't let it soak too long because if the bottom bread becomes too soggy, it's hard to flip.
What makes French toast so delicious?
Other recipes are rich thanks to their use of eggs and milk while some get their decadent texture thanks to eggs and heavy cream. Some are scented with vanilla, some with cinnamon. Either way, each bite is bound to be delicious. Classic French toast is cooked on the stovetop, usually in butter and served one slice at a time to eager eaters.

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