Recipe: French Toast Feast (Strawberry, blueberry, apple, chocolate, cream ches, orange)

Hi R. Joyner, Maryland. How nice of you to have these folks over. I have an idea that is not even close to your thoughts. But, I decided to post it anyway. Some of these recipes I have tried.

My thought is, how about a Joyous French Toast Feast! Ahhhhm --comfort food.

Below are recipes for the following:
Strawberry and Cream Cheese Stuffed French Toast
Chocolate French Toast
Blueberry French Toast
Blueberry and Cream Cheese French Toast
Cream Cheese Stuffed French Toast
Apple French Toast
Baked Orange French Toast

You could also have an egg side dish if you wanted. I posted a few recipes for those:
Make-Ahead Breakfast Eggs
Scrambled Egg Casserole
Make-Ahead Sausage and Egg Casserole

All of these recipes are "make ahead." They all have to be made at least one day before and refrigerated overnight. I would serve them on pretty platters, sprinkled with powdered sugar, and embellished with fresh fruit. Have available a collection toppings such as whipped butter, yogurt, honey, syrups, jams, whipped cream or cool whip, a shaker of cinnamon, a shaker of powdered sugar, etc.

[Note; I would be sure that all syrups or fruits contining berry seeds be obvious so your guests with digestive problems know which ones to avoid. Also, if you have any guests who are diabetic, check the health food section of a larger grocery -- or a health food store -- for some sugar-free syrup or jellies. Some are very yummy.]
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Strawberry and Cream Cheese Stuffed French Toast (make ahead)

This is a personal favorite of mine. Can be garnished with fresh strawberries and sprigs of fresh mint. Also the powdered sugar can be pre-flavored with a vanilla bean. Yum!

These can be made up to a month ahead and frozen. It must be made at least one night in advance. The bread slices need to soak in the egg mixture at least over night.

You will need a loaf of French or Italian bread that is at least 16-inches long to get slices thick enough to hold the strawberry and cream cheese filling.

Makes 10 slices

Filling
1 package (8 ounces) reduced-fat cream cheese, at room temperature
1/3 cup confectioner sugar
1 teaspoon almond extract or vanilla
1 cups sliced strawberries

French Toast
1 loaf day-old French or Italian bread
1 1/4 cups fat-free egg substitute
1 cup skim milk
1 tablespoon vanilla

To make the filling: In a medium bowl, stir the cream cheese until smooth. Stir in the confectioners sugar and almond extract or vanilla. Fold in the strawberries.

To make the French toast: Cut a small diagonal slice off each end of the bread and discard. Cut the bread diagonally into 10 thick slices. Cut a slit through the top crust of each slice to form a pocket. Divide the filling among the bread slices, stuffing each pocket with the cream-cheese mixture. Lay the slices in a 13x9-inch baking dish.

In a medium bowl, whisk together the egg substitute, milk, and vanilla. Slowly pour over the bread, then turn the slices to coat completely. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. Turn the slices at least once while soaking. Preheat the oven to 450 degrees F. Coat a baking sheet with no-stick spray. Place the bread slices about 1-inch apart on the sheet. Bake for 6 to 10 minutes per side, or until golden. Serve warm.

Hint: In a pinch, you can replace the confectioners sugar with granulated sugar that has been powdered in a spice grinder or mini food processor.

After soaking, the stuffed French toast can be stored in resealable freezer bags and frozen for up to 1 month. Place the frozen French toast on a baking sheet coated with no-stick spray and bake at 375F for 15 to 20 minutes per side, or until golden.

(Recipe from the Prevention's Health Guaranteed Cookbook)

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Make-Ahead Chocolate French Toast
From: The Times Record News (Wichita Falls)

1 loaf day-old French bread
1 cup milk chocolate chips or cinnamon chips
5 eggs, beaten
1-1/4 cups milk
1/4 tsp cinnamon
1/4 tsp vanilla extract
Maple syrup, optional

Spray a 13" x 9" baking pan with nonstick cooking spray. Cut French bread into 6 slices, each 1 1/2" thick. Using a small sharp knife, cut 2" long slits in one side of each bread slice; cutting 3/4 of the way through the bread, to create a pocket. Spoon 2 heaping tablespoons of chips into the pocket of each bread slice; press to close. Place filled slices into baking pan. Whisk together eggs, milk, cinnamon & vanilla. Pour egg mixture evenly over bread; carefully turn pieces over; spooning mixture in pan over top of bread. Cover pan with plastic wrap; refrigerate several hours or overnight.

Heat oven to 400 F. Bake uncovered 20 to 30 minutes or until golden brown. Transfer toast to plates. Serve with warm maple syrup, if desired. Serves 6.
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Blueberry french toast casserole

Ingredients:
1 small day old loaf French bread
3 eggs
3 tbsp sugar
1 tsp vanilla
2 1/4 cup milk
cup all purpose flour
6 tbsp dark brown sugar
tsp ground cinnamon
1/4 cup butter or margarine
1 cup fresh or frozen blueberries
1 cup sliced strawberries or peaches

Grease 13x9 dish. Diagonally cut bread in 1"slices(slice long\diagonal pieces)
Place in dish - set aside. In medium bowl, slightly beat eggs, sugar & vanilla. Stir in milk until blended. Pour over bread. Turn slices to make sure it is well coated & refrigerate
overnight. Preheat oven to 375F. In small bowl, combine flour, brown sugar and cinnamon. Cut in butter. Scatter blueberries over bread and sprinkle with crumb mixture. Bake 40 minutes or until golden brown. Cut in squares and serve with strawberries or peaches.
This is delicious and a great dish for a brunch. Enjoy!
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Baked Blueberry French Toast

1 loaf white bread (no crusts)
1/2 loaf french bread
6 c. fresh/frozen blueberries (rinsed)
8 oz. cream cheese
1/2 c. sour cream
1/2 c. sugar
1 tsp. vanilla
7 eggs
1 1/2 c. milk
1 1/2 c. half & half
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 c. powdered sugar

Cut white bread into cubes and place into the bottom of a greased 9x13 pan. Sprinkle blueberries evenly over bread.

Microwave cream cheese in bowl for 2 minutes. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 tsp. vanilla. Spread over blueberries.

Cut french bread into 10-1 inch thick slices, place over cream cheese.

Beat eggs, milk, half & half, cinnamon and nutmeg and pour over bread. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes. Let set before slicing. Sift powdered sugar over before serving.
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Stuffed French Toast
Recipe By :Southern Living 2/98
Serving Size : 8

1 16oz French bread loaf -- cut into 18 slices
1 8oz pkg cream cheese -- cut into 1/4\" slices
1 3oz pkg cream cheese -- cut into 1/4\" slices
12 large eggs
2 cups milk
1/3 cup maple syrup
dash cinnamon

Place 9 bread slices in a single layer in bottom of a lightly greased 13x9\" baking dish; top with cream cheese slices and remaining bread. Whisk together eggs and next 3 ingred.; pour over bread. Cover and chill 8 hrs. Let stand at room temp. 30 min. Bake at 350 degrees for 45 min., shielding with foil after 20 min.
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Baked Orange French Toast

8 slices French bread, cut 3/4 to 1 in. thick
6 eggs
Grated rind of 1 large orange
2/3 cup orange juice
1/3 cup orange liqueur
1 cup half & half
3 Tbsp. sugar
4 Tbsp. butter (optional)
Confectioners sugar for dusting

Butter a 9in. square pan. Lay bread slices evenly in pan. Combine eggs, orange rind, orange juice, liqeur, half & half and sugar; pour over bread. Dot with butter, cut in small pieces. Refrigerate overnight. Pre-heat oven to 350F. Bake for 30 to 35 min until puffed and set. Dust with confectionres sugar. Serve with orange marmalade or maple syrup.

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Apple French Toast

1 cup brown sugar
1/2 cup butter
2 Tablespoons light corn syrup
2 large tart apples, peeled and sliced 1/4\" thick
3 eggs
1 cup milk
1 tsp vanilla extract
9 slices day-old french bread (3/4\" thick)

Syrup:
1 cup applesauce
1 10 oz jar apple jelly
1/2 tsp cinnamon
1/8 tsp ground cloves

In small saucepan, cook brown sugar, butter and syrup until thick about 5-7 minutes. Pour into ungreased 13x9x2 pan and arrange apple slices on top.

In mixing bowl, beat eggs, milk and vanilla. Dip bread into the egg mix for 1 minute and place over apples. Cover and refrigerate overnight.
30 minutes before baking remove from refrigerator and let sit out. Bake in preheated 350 F oven for 30-40 min.

Meanwhile, prepare syrup. Combine all syrup ingredients in medium saucepan. Cook and stir until hot.

Invert french toast onto a serving platter and serve with syrup. Yield: 4 servings.

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MAKE-AHEAD BREAKFAST EGGS

12 eggs
1/2 cup milk
1/2teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon butter, plus more to prepare baking dish
1 (8-ounce) carton sour cream
12 slices bacon, cooked and crumbled
4 ounces (1 cup) shredded sharp Cheddar cheese

The night before, beat eggs in a medium bowl. Stir in milk, salt and pepper. Set aside.

In a large skillet over medium heat, melt 1 tablespoon butter. Pour in egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove from heat; let cool. Stir in sour cream.

Spread mixture evenly in buttered 12-by-7-inch baking dish. Top with bacon and cheese. Cover with aluminum foil; refrigerate overnight.

In the morning, preheat oven to 300 degrees. Uncover eggs; bake 15 to 20 minutes or until eggs are hot and cheese has melted.
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SCRAMBLE EGG CASSEROLE

cup butter or margarine, divided
2 Tablespoon all-purpose flour
teaspoon salt
1/8 teaspoon peter
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 Tablespoons butter.
Add flour, salt and pepper; cook and stir until
mixture begins to bubble. Gradually stir in
milk; cook until thickened and bubbly, stirring
constantly. Remove from the heat. Add cheese;
mix well and set aside. In a large skillet,
saute ham and onions in 3 Tablespoon butter
until onions are tender. Add eggs; cook andstir until they begin to set. Add the
mushrooms and cheese sauce; mix well. Pour in
a 7x11 1/2-in. dish. Melt remaining butter;
toss with bread crumbs. Sprinkle over top of
casserole. Cover and refrigerate for 2-3 hours
or overnight. Bake, uncovered, at 350 for
25-30 minutes or until top is golden brown.
Sprinkle with onions if desired.
Yield: 6-8 servings.
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Make-Ahead Sausage and Egg Casserole

3/4 to 1 pound hot sausage
1 cup skim milk
2-3 cloves garlic, minced
3 green onions, chopped
8 eggs (or equivalent Egg Beaters)
1/4 cup (1 ounce) sharp shredded cheddar cheese
3/4 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. ground red pepper
6 (1-ounce) slices white bread, cut into 1/2-inch cubes

Brown sausage; blot with paper towels. Combine milk and next 7 ingredients in a large bowl; stir well. Add sausage and bread, stirring just until well blended. Pour into an 11x7x2-inch baking dish coated with Pam. Cover and chill 8 to 12 hours.

Bake uncovered at 350F for 50 minutes or until set and lightly browned.