Recipe: Stuffed French Toast (10 recipes)

Outrageous French Toast

Ingredients:
16 slices inexpensive whole wheat bread, crusts
removed
1 cup light brown sugar
1 tbsp. light Karo syrup
5 tbsp. butter
1 tsp. cinnamon
5 eggs
1 1/2 cups milk
1 tsp. vanilla
sour cream
fresh or frozen strawberries

Over low heat, stir sugar, syrup, cinnamon, and
butter until melted and blended.

Pour mixture into a 13"x9" pan, spread evenly on
bottom.

Place 8 bread slices over mixture, squeezing to fit if
necessary.

Place remaining 8 slices on top of first 8.

Beat eggs with milk and vanilla, pour over bread and
refrigerate 8 hours or overnight.

Bake in preheated 350 degree oven for 45 minutes.

To serve, cut into 8 servings, then flip over onto plate
with a spatula, caramelized side up. Put a dollop of sour cream and
strawberries on top.
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Strawberry Stuffed French Toast

4 thick slices of bakery style bread
Strawberry Jam
Cream Cheese - softened
6 eggs
1/2 cup Vanilla

On two slices of bread spread a thick layer of cream
cheese

On the other two slices of bread spread a thick layer of
jam

Make a cream cheese and jelly sandwich

Beat 6 eggs and vanilla

Dip each sandwich into batter

Place on medium setting on greased frying pan and
cook until brown. Make sure each side is browned
evenly

Transfer to plate cut into triangles and heavily sprinkle
with powdered sugar

Top with freshly sliced strawberries.
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Baked Apple French Toast

Serving Size : 6

1 large loaf french bread (16 oz)
8 eggs
3 cups milk
3/4 cup sugar, divided
1 1/4 tablespoon vanilla
5 granny smith apples
2 tablespoons cinnamon
2 tablespoons butter
1 teaspoon nutmeg

Preheat oven to 400 degrees. Spray 9x13 pan with
vegetable oil spray. Slice bread into 1 1/2 inch slices.
Place bread tightly together in one layer in 9x13 pan.
Beat eggs lightly-add milk, 1/4 cup sugar, nutmeg and
vanilla and mix with whisk. Pour half of the liquid over
the bread.

Peel, core and slice apples into rings...place apple
rings on top of bread to cover. Pour remaining egg
mixture over apples. Mix remaining 1/2 cup of sugar
with cinnamon and sprinkle evenly over apples. Dot
with butter. Bake for 35 minutes. Cool for 5-10 minutes
before serving. Serve with warm maple syrup.

Hawaiian French Toast Variation
Same recipe as above, except instead of apples, top
with one medium, drained can of pineapples (chunks,
rings or crushed) and sprinkle with grated coconut.
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Stuffed French Toast
Makes 10 slices

You'll need a loaf of French or Italian bread that's at
least 16" long to get slices thick enough to hold the
strawberry and cream cheese filling.

Filling
1 package (8 ounces) reduced-fat cream cheese, at
room temperature
1/3 cup confectioners' sugar
1 teaspoon almond extract or vanilla
1 1/2 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 13"
x 9" 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" apart
on the sheet. Bake for 6 to 10 minutes per side, or
until golden. Serve warm.

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.
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Night Before French Toast Casserole

1 10 oz. long thin loaf French bread, cut into 1 inch
slices

Grease 9 x 13 baking pan with butter. Arrange bread
slices in one layer in pan.

Beat:
8 large eggs
3 cups milk
4 tsp. sugar
1/3 tsp. salt
1 Tbl. vanilla

Pour over bread

Cover an refrigerate overnight.

To bake:
Remove cover
Dot with butter
Sprinkle with cinnamon and sugar

Bake in preheated oven 350 for 45-50 mintues or until
bread is bubbly and lightly browned. Remove from oven and let stand for
5 minutes. Serve with syrup, yogurt of sour cream and fresh fruit.
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Blueberry-Stuffed "French Toast"

Ingredients:
12 slices of homemade-type white bread, crusts
discarded and the bread cut
into 1-inch cubes
2 8oz packages cold cream cheese, cut into 1-inch
cubes
1 cup blueberries, picked over and rinsed
12 large eggs
1/3 cup maple syrup
2 cups milk
For the sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries, picked over and rinsed
1 Tbsp. unsalted butter

Arrange half the bread cubes in a buttered 13-by-9 inch
glass baking dish, scatter the cream cheese over the bread, and sprinkle
the blueberries over the cream cheese. Arrange the remaining bread
cubes over the blueberries. In a large bowl whisk together the eggs, the
syrup, and the milk.

Pour the egg mixture evenly over the bread mixture, and chill the
mixture, covered, overnight. Bake the "French toast", covered with foil,
in the middle of a preheated 350 degree oven for 30 minutes, remove
the foil, and bake the French toast for 30 minutes more, or until it is
puffed and golden.

Make the sauce: In a small saucepan stir together the
sugar, the cornstarch, and the water and cook the mixture over
moderately high heat, stirring occasionally, for 5 minutes, or until it is
thickened. Stir in the blueberries and simmer the mixture, stirring
occasionally, for 10 minutes, or until the berries have
burst. Add the butter and stir the sauce until the butter is melted.

Serve the French toast with the sauce. Serves 6 to 8.
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French Toast with Raspberry Cream Sauce

Ingredients:
1 cup evaporated milk
2 large eggs
3 tablespoons water
2 tablespoons sugar
1 tablespoon vanilla
1 teaspoon cinnamon
8 thick (1 inch) slices of French bread
2 cups crushed Corn Flakes
Confectionery sugar
Raspberry Cream Sauce (recipe follows)
1/2 pint fresh raspberries

In a medium bowl, combine the first 6 ingredients. Dip
the bread slices into the mixture and then coat each slice with cereal.
Heat a buttered skillet and cook each piece until golden and crisp. To
serve, place two pieces of toast on each plate and sprinkle with
confectionery sugar. Garnish with Raspberry Cream and fresh
raspberries.

Raspberry Cream:
Ingredients:
1 package (10 oz.) frozen raspberries, thawed
1 cup sour cream or plain yogurt
1/2 teaspoon cinnamon

Mix the raspberries with the sour cream and add the
cinnamon.
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Baked French Toast

1/3 cup melted butter
1/3 cup maple syrup
1/2 cup chopped pecans, roasted
8-10 1-inch thick slices French bread
4 eggs, beaten well
1 3/4 cups milk

In a small bowl, stir together the melted butter and
syrup. Pour into a 3-quart baking dish. Sprinkle 1/4
cup of the pecans over the butter mixture. Arrange
bread slices in a single layer on top of the nuts. Set
baking dish aside. In a medium mixing bowl combine
eggs and milk. Pour egg mixture over the bread in the
baking dish. Sprinkle the remaining 1/4 cup pecans
over top of bread slices. Cover and refrigerate the
mixture for 2 to 24 hours. Remove cover from baking
dish and bake in a 350 degree oven for 30 to 35
minutes or until the center appears set and the top is
slightly browned. Let the French toast stand for 10
minutes before serving. Serve with sliced fresh fruits;
bananas, strawberries or maple syrup. Serves 8 to 10.
Enjoy!!!
___________________________ Overnight Blueberry Stuffed French Toast

1 8-oz. Cup soft cream cheese
1 loaf (16+ slices) white potato bread
1 cup fresh or frozen blueberries
12 eggs
1/2 cup maple syrup
2 cup milk

Trim crusts from bread slices. Spread soft
cream cheese over each slice, and then
cube bread into 1" cubes. Grease 12x9x2"
pan. Place half of the bread pieces into
the pan. Sprinkle blueberries over the
bread. Top with remaining bread cubes.
In a mixing bowl beat eggs, then add
milk and syrup and mix well. Pour milk
mixture over the bread. Cover and
refrigerate overnight. Remove form
refrigerator 30 minutes before baking.
Cover with foil and bake 30-35 minutes
at 350 degrees. Remove foil and bake
25-30 minutes more or until golden
brown and firm. Cut into squares, top
with blueberry sauce and serve 6-8
guests.

Blueberry sauce:
2 tbsp. Cornstarch
1 cup sugar
1 cup water
1 cup fresh or frozen blueberries
1 tbsp. Butter

In a medium saucepan, stir together
cornstarch and sugar; add water and boil
for 3 minutes, stirring constantly. Stir in
blueberries and reduce heat to simmer
for about 10 minutes or until berries
bursts. Stir in butter until it melts and
serve over the French Toast.
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Ham and Pineapple french toast

3 eggs
1 cup milk
1tbsp. sugar
8 oz. cream cheese, softened
1 can (8oz) crushed pineapple, drained
1 loaf french bread (12 slices 1 inch thick)
3 slices Boneless Ham (cut to a medium thickness)

Spray a 9 by 13 baking pan with non stick cooking spray.
Set aside.

In a bowl beat eggs, milk and sugar. Set aside. In a separate bowl mix cream cheese and pineapple. Set aside. Cut bread into one inch slices.

Cut ham slices in half to fit bread slices. Divide cream cheese mixture and spread evenly on one side of 6 of the bread slices. Top with a ham
slice and another slice of bread. Dip each "sandwich" into egg mixture.
Place in baking pan, cover and refridgerate overnight.

Preheat oven to 400 degrees. bake 15 minutes or until golden brown.
Serve with warm maple syrup.

Number of servings: 6 "sandwiches"
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