Time 25m Yield 4 Number Of Ingredients 7 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.
Time 1h5m Yield 4 servings Number Of Ingredients 17 Steps:
For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky. For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid. Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side. Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner’s sugar, whipped cream and some Candied Pecans. Preheat the oven to 350 degrees F. In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes. Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup
Time 4h40m Yield 4 servings Number Of Ingredients 20 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!
Time 25m Number Of Ingredients 8 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!
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
In a bowl, mix the cream cheese and vanilla extract until smooth. Mix in the guava paste, then transfer the mixture to a piping bag. With a small serrated knife, create a pocket inside each brioche slice by inserting the knife in the middle of the crust on the bottom side, making sure not to cut through to the other end of the slice. Pipe about 4 tablespoons of the filling into each pocket. Heat a griddle over medium heat. In a shallow dish, whisk together the cream, granulated sugar, cinnamon, salt and eggs. Dip a piece or 2 of the stuffed brioche in the custard mixture and allow to soak for 30 seconds on each side. Add 1 tablespoon of butter to the griddle per brioche slice. When melted, gently transfer the soaked slices from the custard to the griddle. Cook until the bread is golden, the custard is cooked and the filling is warm, about 2 minutes each side. Soak and cook the remaining stuffed slices, adding the remaining butter to the griddle. Serve with powdered sugar and maple syrup.
Time 1h5m Yield 10 servings. Number Of Ingredients 8 Steps:
Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup.
Time 20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Night Before:. Beat cream cheese and jam together. Spread jam mixture on cut side of bread. Top with the other half. Wrap in plastic wrap and refrigerate overnight. Next Morning:. Beat eggs, milk, sugar and vanilla in a shallow bowl. Remove bread from refrigerator and slice, 1/2 inch thick. Soak both sides of bread in egg mixture, 10-15 seconds per side. Preheat non-stick griddle or pan sprayed with non-stick cooking spray. Cook until golden brown. Sprinkle with cinnamon before turning. Top with fresh strawberry slices, and serve with strawberry jam or maple syrup.
Number Of Ingredients 7 Steps:
Cube bread and place half in buttered 9 x 13 inch baking dish. Cube cream cheese and distribute over bread cubes. Add chopped pecans. Cover with remaining half of bread cubes. Beat eggs, milk and syrup together. Carefully pour over bread mixture. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Remove plastic wrap and bake at 375 degrees for 45 minutes. Serve with heated syrup and fresh fruit
Time 17h Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13-in. *9-in. *2-in. baking dish; top with peahes. Arange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 25-30 minutes longer or until the bread is golden brown. Serve with a spoon. (pairs great with sausage).
Time 1h20m Number Of Ingredients 8 Steps:
Butter bottom and sides of a 9-by-13-inch baking dish. Make a deep slit in each bread slice to create a pocket. Stuff each with 1 slice of ham, then divide cheese evenly among pockets. Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, gently pressing into egg mixture, and let soak 15 minutes. Flip bread You can soak the bread in the egg mixture for just 30 minutes, but the French toast will be even more delicious if you let it sit overnight. and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.) Preheat oven to 350 degrees. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20 to 25 minutes. Turn oven to broil, with rack 4 to 6 inches from heat source. Broil until bread is toasted and golden brown, 1 to 2 minutes. Serve hot with maple syrup.
