Best 20 Cheese Toast Recipes

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Cheese toast is a simple, delicious, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With just a few ingredients, you can create a cheesy and gooey masterpiece that is sure to satisfy your taste buds. Whether you prefer a classic grilled cheese sandwich or a more elaborate open-faced version, there is a recipe out there to suit your needs. In this article, we will explore some of the best cheese toast recipes, providing you with step-by-step instructions and tips to ensure that your cheese toast turns out perfectly every time.

Here are our top 20 tried and tested recipes!

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST



Fresh Tomato Soup with Crispy Cheese Toast image

We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

3 ½ pounds vine-ripened tomatoes
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic, minced
1 anchovy fillet
1 teaspoon salt, or to taste
1 pinch red pepper flakes
2 tablespoons olive oil
8 slices Italian bread
¼ cup thinly sliced basil leaves
6 ounces shredded sharp white Cheddar cheese

Steps:

  • Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
  • Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
  • Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
  • Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
  • Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
  • Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
  • Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
  • Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g

CHEESE TOAST



Cheese Toast image

Better yet, you'll need just need four ingredients for crisp Cheese Toast. "My mom came up with this recipe when I was growing up," Eve shares. "The tangy triangles broil to a pretty golden color in just minutes. Or you can pop them in the toaster oven."

Provided by Taste of Home

Time 15m

Yield 4-6 servings.

Number Of Ingredients 4

2 tablespoons mayonnaise
2 teaspoons prepared mustard
6 to 8 slices bread, crusts removed
1/3 cup grated Parmesan cheese

Steps:

  • Combine mayonnaise and mustard; spread on one side of each slice of bread. Cut each slice into four triangles; place with plain side down on a lightly greased baking sheet. Sprinkle with cheese. Broil 4 in. from the heat for 1-2 minutes or until lightly browned.

Nutrition Facts :

CREAM CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRIES



Cream Cheese-Stuffed French Toast with Strawberries image

We had this dish when we stayed at our favorite bed and breakfast. This cream cheese-stuffed French toast casserole is great for feeding a crowd. All you have to do is prepare it the night before and bake it in the morning.

Provided by csmada

Categories     Breakfast and Brunch     French Toast Recipes

Time 10h25m

Yield 12

Number Of Ingredients 13

1 pound bread, cut into 1/2-inch cubes
1 tablespoon unsalted butter, softened
2 cups sliced fresh strawberries
1 (8 ounce) package cream cheese, softened
6 large eggs
2 cups half-and-half
1 cup heavy cream
1 tablespoon white sugar
½ teaspoon ground ginger
⅔ cup white sugar
½ cup all-purpose flour
4 tablespoons unsalted butter, softened
1 teaspoon ground ginger

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.
  • Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.
  • Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.
  • Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.
  • Remove casserole from the refrigerator 1 hour before baking.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.
  • Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 40.4 g, Cholesterol 168.3 mg, Fat 27.2 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 15.7 g, Sodium 373.3 mg, Sugar 15.4 g

CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES



Cream Cheese-Stuffed French Toast with Blueberries image

This cream cheese-stuffed French toast is great to prepare the night before and just pop in the oven in the morning. No complaints about this one yet. Great for overnight guests.

Provided by KOSMOND214

Categories     Breakfast and Brunch     French Toast Recipes

Time 9h30m

Yield 10

Number Of Ingredients 14

cooking spray
1 loaf crustless white bread, cubed
6 cups fresh blueberries
1 (8 ounce) package cream cheese
½ cup white sugar
½ cup sour cream
1 ¼ teaspoons vanilla extract
½ loaf French bread
7 large eggs
1 ½ cups milk
1 ½ cups half-and-half
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup powdered sugar

Steps:

  • Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.
  • Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.
  • Cut French bread into ten 1-inch thick slices and place on top.
  • Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.

Nutrition Facts : Calories 520.4 calories, Carbohydrate 69.5 g, Cholesterol 176.3 mg, Fat 20.9 g, Fiber 3.8 g, Protein 15.5 g, SaturatedFat 11.1 g, Sodium 609 mg, Sugar 29.6 g

SUNNY'S GRILLED ASPARAGUS SOUP WITH CHILE-CHEESE CIABATTA TOAST



Sunny's Grilled Asparagus Soup with Chile-Cheese Ciabatta Toast image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 bunch asparagus, trimmed and peeled if tough
4 scallions, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
2 cups vegetable stock, warmed
1/2 cup whole fat plain Greek yogurt, at room temperature
1/4 cup lightly packed fresh Italian parsley
Zest of 1 lemon
1 clove garlic, grated
1/2 cup apricot jam
1/4 cup sambal oelek
2 ciabatta rolls, sliced in half
2 cups shredded Italian blend cheese
1/4 cup whole fat plain Greek yogurt
1 to 2 tablespoons lemon juice
1 tablespoon honey

Steps:

  • For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate.
  • Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board.
  • Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes.
  • Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth.
  • Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed.
  • To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern.
  • Serve the toast alongside the soup.

CRANBERRY CREAM CHEESE FRENCH TOAST



Cranberry Cream Cheese French Toast image

My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it's divine. It makes a great brunch dish for Christmas morning. -Sandie Heindel, Liberty, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 9

12 cups cubed French bread (about 12 ounces)
2 packages (8 ounces each) cream cheese, cubed
1 can (14 ounces) whole-berry cranberry sauce
12 large eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup
2 teaspoons ground cinnamon
Dash ground nutmeg
Additional maple syrup, optional

Steps:

  • Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.

Nutrition Facts : Calories 375 calories, Fat 19g fat (10g saturated fat), Cholesterol 231mg cholesterol, Sodium 382mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 13g protein.

STRAWBERRY CREAM CHEESE FRENCH TOAST ROLL-UP RECIPE BY TASTY



Strawberry Cream Cheese French Toast Roll-up Recipe by Tasty image

Here's what you need: sandwich bread, cream cheese, strawberry, eggs, milk, cinnamon, vanilla extract

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 3 servings

Number Of Ingredients 7

10 slices sandwich bread
cream cheese, softened
strawberry, sliced
3 eggs
1 tablespoon milk
½ teaspoon cinnamon
½ teaspoon vanilla extract

Steps:

  • Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
  • Spread desired amount of cream cheese and strawberries along the edge of the bread, and roll up.
  • In a bowl, combine eggs, milk, cinnamon, and vanilla.
  • Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
  • Enjoy!

Nutrition Facts : Calories 128 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram

STUFFED FRENCH TOAST WITH FRUIT & CREAM CHEESE (BAKED)



Stuffed French Toast With Fruit & Cream Cheese (Baked) image

Came up with this as a quick and filling breakfast while I was pregnant. The whole family loves it. I've found the leftovers are a little better because the flavors have a chance to blend more. It looks like a lot but it's actually quick & easy to put together. Please follow the steps for mixing ingredients as they're listed... This prevents the "floating" of the dry ingredients and makes for a smooth & blended caramel colored egg mix. Also, I always spread the cream cheese & pie filling over the bread slices rather than pouring it on top so they end up as "sandwiches". We dish them out as sandwiches but have to eat with forks :)

Provided by Kit Katchen

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1/3 cup flour
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup milk, divided
1 tablespoon butter, melted
1 tablespoon vanilla
4 eggs
12 slices bread, divided
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1 tablespoon vanilla
21 ounces fruit pie filling, of your choice I especially like cherry and blueberry
1/2 cup pecans, chopped
1/4 cup cinnamon sugar

Steps:

  • For the egg mixture:.
  • Mix all dry ingredients together (flour, sugar, salt, & cinnamon).
  • Add 1/3 cup milk & stir until blended. This will make a bit of a "paste.".
  • Add the remaining 1/3 cup milk. Mix.
  • Add the melted butter & vanilla. Mix.
  • Add the eggs. Mix until completely blended.
  • For the cream cheese mixture:.
  • Use a mixer to blend cream cheese & sugar until smooth.
  • Add egg & vanilla. Blend until smooth.
  • Grease a 9x13 pan & dip 6 of the slices of bread into the egg mixture, allowing it to drain a few seconds before placing in the bottom of the pan.
  • Place dollops of cream cheese mix over each slice of bread & spread to cover bread.
  • Place dollops of fruit filling over cream cheese & spread over the area of each piece of bread.
  • Dip the remaining 6 slices of bread into the egg mixture and allow to drain a few seconds before placing on top of the pie filling.
  • Sprinkle with chopped nuts and cinnamon sugar.
  • Bake at 350 for approximately 45 minutes (may vary based on ovens.).
  • Allow to cool and enjoy :).

AVOCADO TOAST WITH GRILLED CHEESE



Avocado Toast with Grilled Cheese image

Avocado toast is simply delicious for a quick lunch.

Provided by Charles Wees

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 15m

Yield 2

Number Of Ingredients 5

4 slices multigrain bread
2 large avocados - peeled, pitted, and mashed
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro, or more to taste
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
  • Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
  • Return to broiler until cheese is melted, 2 to 3 minutes.

Nutrition Facts : Calories 594.7 calories, Carbohydrate 46 g, Cholesterol 13.4 mg, Fat 45.6 g, Fiber 24.7 g, Protein 13.8 g, SaturatedFat 7.9 g, Sodium 408.2 mg, Sugar 2.4 g

CREAM CHEESE STUFFED FRENCH TOAST W/STRAWBERRIES AND WHIP CREAM



Cream Cheese Stuffed French Toast W/Strawberries and Whip Cream image

We love Ihops stuffed french toast so much we decided to try to come up with one ourselves. This is really delicious.

Provided by BoJangles

Categories     Breakfast

Time 35m

Yield 7 sandwhiches

Number Of Ingredients 11

1 loaf pepperidge farm cinnamon-swirl bread (14 slices)
3 eggs
1 tablespoon sugar
1 teaspoon vanilla
powdered sugar (a little for dusting top of fried sandwiches)
1 (16 ounce) carton frozen sliced strawberries in syrup, thawed (for topping)
1 (8 ounce) carton frozen Cool Whip, thawed (for topping)
4 ounces softened cream cheese
3 tablespoons butter, softened
3/4 cup powdered sugar (or more)
1/2 teaspoon vanilla

Steps:

  • Mix cream cheese filling ingredients in bowl using enough powdered sugar to make a spreading consistency, and set aside.
  • Spread out the slices of the cinnamon bread and spread a little cream cheese filling on each and put two together to make a "sandwich".
  • In another bowl mix the 3 eggs, 1 tbsp sugar, 1 tsp vanilla well with a whisk and dip the sandwiches in this mixture and then fry them in a little melted butter until browned on each side.
  • We use the large electric griddle for this.
  • Top the fried sandwiches with a little powdered sugar dusting and then strawberry sauce and whip cream and serve.

OVERNIGHT BLUEBERRY-LEMON-CREAM CHEESE FRENCH TOAST



Overnight Blueberry-Lemon-Cream Cheese French Toast image

Cream cheese, lemon and juicy blueberries give this easy make-ahead French toast bake fresh spring flavor with the right amount of decadence.

Provided by By Cindy Rahe

Categories     Breakfast

Time 3h

Yield 12

Number Of Ingredients 8

1 package (8 oz) cream cheese, softened
6 tablespoons sugar
2 tablespoons grated lemon peel
10 slices (1/2 inch thick) challah
2 cups blueberries
8 eggs
2 cups whole milk
1 cup heavy whipping cream

Steps:

  • Lightly butter 13 x 9-inch (3-quart) baking dish.
  • In medium bowl, beat cream cheese, 3 tablespoons of the sugar, and 1 tablespoon of the lemon peel with electric mixer on medium speed until smooth and creamy. Generously spread mixture over 5 slices of the challah. Press a few blueberries onto cream cheese; place another slice challah on top of each to make cream cheese and blueberry sandwiches. Place 4 of the sandwiches in baking dish. Cut remaining sandwich into pieces to fill in any gaps between the ones already in the dish.
  • In large bowl, beat eggs, remaining 3 tablespoons sugar, remaining 1 tablespoon lemon peel, the milk and cream with whisk. Pour mixture over challah in casserole; top with remaining blueberries. Cover with plastic wrap; refrigerate at least 1 hour but no longer than 12 hours.
  • Take dish out of refrigerator about 30 minutes before baking to take the chill off. Heat oven to 350° F. Bake about 40 minutes or until puffed and golden. Cool on rack 15 minutes before serving.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 1/2 g

SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST



Sunny's Simple Roasted Tomato Soup with Broiled Cheese Toast image

Provided by Sunny Anderson

Time 1h

Yield 4 servings

Number Of Ingredients 11

Olive oil, for drizzling
10 to 12 sprigs fresh thyme
6 cloves garlic
Kosher salt and freshly ground black pepper
10 Roma tomatoes, halved lengthwise
2 red bell peppers, stemmed, seeded and halved
1 red jalapeno, sliced lengthwise
1 cup frozen pearl onions (do not defrost)
3 to 4 cups vegetable stock
4 slices white bread
4 slices American cheese

Steps:

  • For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
  • Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
  • Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
  • For the toast: Preheat the broiler on high.
  • Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.

BANANAS FOSTER FRENCH TOAST WITH WHIPPED CREAM CHEESE



Bananas Foster French Toast with Whipped Cream Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

8 ounces cream cheese, at room temperature
1 teaspoon purevanilla extract
1/2 teaspoon finelygrated orange zest
1 cup very coldheavy cream
2 tablespoonsgranulated sugar
6 large eggs
1 cup whole milk
1/2 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon purevanilla extract
4 tablespoonsunsalted butter
4 tablespoons canola oil
Eight1/2-inch-thick slices day-old brioche, left out overnight on a baking rack
4 tablespoonsunsalted butter
1 cup packed lightbrown muscovado sugar
Pinch ground cinnamon
2 small ripe bananas, cut into 1/2-inch-thick slices
1/2 cup dark rum
2 tablespoonsbanana liqueur
Mixed berries, forgarnish
Mint sprigs, forgarnish

Steps:

  • For the whipped cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted with the whip attachment and whip until light and fluffy. Add the cold heavy cream and whip until soft peaks form. Cover and refrigerate until ready to use.
  • For the french toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.
  • Make the French toast in 2 batches. Heat 2 tablespoons each of the butter and oil in a large saute pan over medium heat until the butter is melted and the oil begins to shimmer.
  • Place 4 slices of the bread in the custard mixture and let sit on both sides until soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook until the toast is golden brown on both sides and cooked through, about 2 minutes per side.
  • Transfer the French toast to a baking rack set over a baking sheet and keep warm in the oven while you cook the second batch with the remaining butter, oil and bread. Keep French toast warm until ready to serve.
  • For the banana foster topping: Heat the butter in a large saute pan over high heat until it begins to sizzle. Whisk in the brown sugar and cinnamon and cook until the sugar has melted and the mixture has thickened slightly.
  • Add the bananas and cook until slightly softened. Remove from the heat and add the rum and banana liqueur. Return to the heat and cook until the alcohol has burned off.
  • Serve 2 slices of toast per person, topped with some of the bananas and their syrup, a dollop of the whipped cream cheese, some fresh berries, and sprinkling of confectioners' sugar, if using. Garnish with mint.

MAPLE CREAM CHEESE FRENCH TOAST CASSEROLE



Maple Cream Cheese French Toast Casserole image

Plan ahead this needs to be refrigerated for a minimum of 8 hours or overnight. I tossed the bread cubes with a couple teaspoons of cinnamon before placing in the baking dish, but that is optional, if you prefer a less sweeter taste just omit the white sugar completely --- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 8h50m

Yield 6-8 serving(s)

Number Of Ingredients 9

10 cups bread cubes (cut into about 1-inch cubes, use stale bread but not hard for this)
1 (8 ounce) package cream cheese
3 -4 tablespoons sugar (optional or to taste)
8 large eggs, slightly beaten
1 1/2 cups full-fat milk
2/3 cup half-and-half cream (or use all half and half cream)
1/2 cup maple syrup
2 teaspoons vanilla
powdered sugar

Steps:

  • Place the bread cubes in a buttered 13 x 9-inch baking dish.
  • In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
  • Add in eggs one at a time mixing well after each addition.
  • Add in milk, half and half cream, maple syrup and vanilla; beat until well combined.
  • Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture.
  • Cover with plastic wrap and refrigerate for 8-24 hours.
  • Next morning set oven to 375°F.
  • Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
  • Bake uncovered for about 45-50 minutes or until set and a golden brown colour.
  • Sprinkle with powdered sugar and serve with maple more maple syrup.
  • Delicious!

BANANA CREAM CHEESE STUFFED FRENCH TOAST



Banana Cream Cheese Stuffed French Toast image

Make and share this Banana Cream Cheese Stuffed French Toast recipe from Food.com.

Provided by AdrienneLynn

Categories     Breakfast

Time 30m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 11

12 slices of good quality bread
4 eggs
2 cups milk
1 pinch salt
8 ounces cream cheese (softened)
1 teaspoon confectioners' sugar
1 teaspoon vanilla
1 ripe banana (mashed in a dash of lemon juice to prevent browning)
1 dash confectioners' sugar
1 cup raspberries
Cool Whip

Steps:

  • To make the filling: Mash cream cheese, banana, sugar, and vanilla.
  • Slice bread in half and make little "half sandwiches" with the filling inside.
  • Next, beat the eggs, milk, and salt in a seperate bowl.
  • Heat butter in a skillet over medium heat.
  • Dip the little half-sandwiches in the egg/milk mixture and place in the skillet.
  • I cook 4 little half-sandwiches at a time for 3 minutes on the first side and 2 on the second until they are golden brown on each side.
  • Sprinkle with confectioner's sugar and top with raspberries and whipped cream!
  • Note: To keep them warm while I cook the rest, I keep them in a warm oven as they get done. Also, be sure to add more butter each time you put new sandwiches in the pan.

BACON, EGG AND CHEESE TOAST CUPS



Bacon, Egg and Cheese Toast Cups image

Make bacon, egg and cheese for a crowd with this easy recipe that serves the ultimate breakfast trio in pillowy, crisp puff pastry cups.

Provided by Kelly Senyei

Categories     main-dish

Time 45m

Yield 12 servings

Number Of Ingredients 8

12 slices bacon
All-purpose flour, for dusting
One 17.3-ounce package frozen puff pastry (2 sheets), thawed
8 large eggs
1/4 cup milk or heavy cream
Kosher salt and freshly ground black pepper
1 cup shredded Cheddar
2 tablespoons minced chives

Steps:

  • Preheat the oven to 375 degrees F.
  • Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
  • Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
  • Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
  • Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
  • In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
  • Divide the cheese among the puff pastry cups, followed by the egg mixture.
  • Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
  • Sprinkle the egg cups with the chives and serve immediately.

OVERNIGHT FRENCH TOAST CREAM CHEESE CASSEROLE



Overnight French Toast Cream Cheese Casserole image

Very easy! It just takes minutes to make the night before and then just bake it in the morning. I usually make a small 8" x 8" casserole, using half the ingredients, except a little more bread (5 slices) and a little less cream cheese (6-7 oz.). NOTE: optional nuts have been added.

Provided by Recipe Reader

Categories     Breakfast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 slices bread, cubed
2 (8 ounce) packages cream cheese, cubed
12 eggs, beaten
2 cups milk
1/3 cup maple syrup
1/2 cup pecans, chopped (optional)

Steps:

  • Layer half of the bread cubes in a greased 9 X 13 casserole dish.
  • Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.
  • Combine egges, milk, and syrup. Pour over the casserole.
  • Cover and refrigerate overnight.
  • In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.
  • Bake 30 to 45 minutes in a 350 oven.
  • Serve with more maple syrup, if desired.

CREAM CHEESE FRENCH TOAST BAKE WITH STRAWBERRY TOPPING



Cream Cheese French Toast Bake with Strawberry Topping image

You'll flip for this luscious French toast recipe, but your bread won't: slices bake together in one time-saving batch.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 6

Number Of Ingredients 12

1 container (8 oz) pineapple cream cheese spread
1 loaf (1 lb) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices
4 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
3 cups fresh strawberries
1/4 cup sugar
2 tablespoons amaretto, if desired
1 cup fresh blueberries

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan.
  • In medium bowl, beat eggs. Add milk, 1/4 cup sugar, the salt and cinnamon; beat well. Pour over sandwiches in baking dish. Let stand at room temperature 5 minutes. Turn sandwiches over. Cover; refrigerate about 8 hours or overnight.
  • Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto. Cover; refrigerate about 8 hours or overnight.
  • Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
  • Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.

Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 190 mg, Fat 3, Fiber 4 g, Protein 16 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 27 g, TransFat 1 g

HAM AND CHEESE FRENCH TOAST



Ham and Cheese French Toast image

Wonderful ham and cheese french toast sandwiches for a savory breakfast treat! Can be served with warmed Maple syrup, if desired. Found on another website.

Provided by Marie

Categories     Breakfast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

4 eggs
2/3 cup heavy cream
1/2 teaspoon salt
8 slices bread
2 tablespoons soft butter
2 tablespoons mustard
4 slices cheese (your preference)
4 slices cooked ham
butter (for frying)

Steps:

  • Beat together eggs, cream and salt in pie plate.
  • Spread tops of the slices of bread evenly with the butter, then the mustard.
  • Top four slices of the bread with the cheese and ham.
  • Place other four slices on top and dip into the egg mixture.
  • Place sandwiches in preheated skillet with butter added and cook each side until golden brown.
  • If cooked in batches, keep warm in oven until all sandwiches are done.

ORANGE CREAM CHEESE-STUFFED FRENCH TOAST



Orange Cream Cheese-Stuffed French Toast image

Make and share this Orange Cream Cheese-Stuffed French Toast recipe from Food.com.

Provided by Meryl

Categories     Breakfast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

8 slices French bread (2-1/2 x 4-1/2 x 1 inch thick)
4 ounces cream cheese, room temperature
1/2 cup orange marmalade
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Preheat oven to 300°F.
  • Place baking sheet in oven.
  • Cut a 4-inch long by 2-inch deep pocket through the top crust of each slice of bread.
  • Mix cream cheese and marmalade together.
  • Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket.
  • Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg together in a pie plate.
  • Dip 4 stuffed bread slices into egg mixture, thoroughly coating them.
  • Over medium heat, melt 1 Tablespoon butter in large, nonstick skillet, then add the 4 bread slices.
  • Cook until golden brown, about 2 minutes per side.
  • Place on baking sheet, and keep in oven until ready to serve.
  • Repeat procedure for the remaining 4 slices.
  • Serve with orange syrup.

Tips:

  • Use high-quality bread that is at least one day old. This will help it to toast evenly and prevent it from becoming soggy.
  • Spread a thin layer of butter or olive oil on the bread before toasting. This will help to keep it from sticking to the pan and will also add flavor.
  • Toast the bread until it is golden brown and crispy. This will help to ensure that the cheese melts evenly.
  • Use a good quality cheese that melts well. Some good options include cheddar, mozzarella, Gruyère, and fontina.
  • Grate the cheese finely so that it melts quickly and evenly.
  • Add other toppings to your cheese toast, such as sliced tomatoes, ham, or bacon. This will add flavor and variety to your dish.
  • Serve cheese toast immediately after it is made. This will ensure that the cheese is melted and gooey.

Conclusion:

Cheese toast is a simple yet delicious dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of time, you can create a cheesy and flavorful meal that the whole family will love. So next time you're looking for a quick and easy meal, give cheese toast a try. You won't be disappointed.

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