Best 10 Special Stuffed French Toast Recipes

STUFFED FRENCH TOAST II

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.

STUFFED FRENCH TOAST RECIPE

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!

THE BEST STUFFED FRENCH TOAST

Steps:

• Combine eggs, half & half, vanilla, cinnamon, nutmeg and brown sugar in a shallow bowl.
• Whisk well until all of the ingredients are fully incorporated. Set aside.
• In a separate bowl, stir together strawberries, sugar, and lemon juice until just combined. Set aside.
• In a small bowl beat together cream cheese, powdered sugar, and fresh lemon zest until smooth and well combined, about 1 minute.
• Take two slices of bread and spread about 1 1/2 tablespoons of the cream cheese mixture onto each piece of bread keeping clear of the edges.
• Pat strawberries dry with a paper towel to soak up any excess juices. 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.
• Cook each side for about 2 to 3 minutes, or until each golden brown.
• Serve warm with powdered sugar, maple syrup fresh strawberries, or whipped cream (or top with everything!).

SPECIAL STUFFED FRENCH TOAST

Steps:

• For cherry sauce, combine 1 cup sugar and cornstarch in a small saucepan. Stir in the water until smooth. Add cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat and set aside. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Spread over six slices of bread; top with remaining bread. In a shallow bowl, whisk the egg, milk and remaining sugar. Dip both sides of bread into egg mixture. , In a large nonstick skillet coated with cooking spray, toast bread on both sides until golden brown. Serve with cherry sauce.

STUFFED FRENCH TOAST

Steps:

• Gather the ingredients.
• Create a cavity for the filling in each piece of bread by laying one bread slice down on the cutting board and, using a butter knife or a paring knife, cut a horizontal slit into the bottom of the slice to create a pocket. Be careful not to cut all the way through to the top (and out the other side). Repeat with the remaining slices of bread.
• In a medium bowl, stir or whisk together the softened cream cheese, 1 tablespoon milk, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Taste and add more sugar if desired.
• Transfer the cream cheese mixture to a zip-close bag with the corner snipped or a reusable piping bag. Insert the tip of the bag into one of the slits in a slice of bread. Fill the bread with the cream cheese mixture the way you would fill a donut. Use a butter knife or small offset spatula to evenly distribute cream cheese inside and clean off the edge, as needed. Eyeball so that there is enough for each of the slices; repeat with remaining slices. Set aside.
• Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk. Whisk in the remaining milk, sugar, vanilla extract, and salt. Add the cinnamon or cardamom, if using, into the custard.
• Coat a non-stick skillet or griddle with a thin layer of some of the butter. Place it over medium-low heat until the butter begins to foam and sizzle.
• Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Place soaked bread slices directly into the waiting pan. (Depending on the size of the pan and your slices, you may have to work in batches, so coat only as many slices as you will be cooking at a time to prevent soggy French toast.)
• Heat custard-dipped slices in the pan slowly until the bottom is golden brown, 3 to 4 minutes. Flip and brown the other side, another 2 to 3 minutes. Do not overcrowd the pan.
• Transfer finished slices to a plate; repeat with remaining slices of French toast, adding more butter to the pan as needed, until all slices are cooked. Serve with toppings of your choice.

STUFFED FRENCH TOAST

Steps:

• Batter:
• Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
• Filling:
• Fold all ingredients together in a bowl until well incorporated but not completely smooth.
• Syrup:
• Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
• French Toast:
• Preheat oven to 350 degrees F.
• Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
• Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

HOT BROWN-STUFFED FRENCH TOAST

Steps:

• Preheat the oven to 375 degrees F; lightly spray a 9-by-13-inch metal baking pan with nonstick cooking spray.
• Whisk together the half-and-half, eggs, 2 tablespoons of the pecorino, 1/4 teaspoon of the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until smooth and combined. Lay 7 slices of bread on a cutting board. Sprinkle 1 heaping tablespoon shredded Cheddar on top of each slice. Top each with 2 slices of tomato, then 2 slices of turkey, folding the turkey as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches.
• Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Remove the baking pan and switch the oven to broil.
• Meanwhile, add the bacon to a large nonstick skillet and set over medium heat. Cook, stirring occasionally, until light golden and almost completely rendered, 8 to 12 minutes (it will cook the rest of the way and crisp up under the broiler). Remove with a slotted spoon to a paper towel-lined plate to drain.
• Next, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until bubbling and no longer raw, 1 to 2 minutes. While continually whisking, slowly pour in the milk. Cook, whisking continuously, until thickened, about 2 minutes. Add the remaining Cheddar (about 1 cup), 2 tablespoons pecorino, 1/8 teaspoon nutmeg, 3/4 teaspoon salt and several grinds of pepper and whisk until combined. Remove from the heat and cover to keep warm.
• When the French toast is baked, pour the cheese sauce over it, making sure the bread is evenly coated, then sprinkle with the chopped bacon. Broil until bubbling at the edges and light golden brown, 3 to 4 minutes. Sprinkle with the parsley, paprika and another couple pinches of pecorino.

STUFFED FRENCH TOAST

Steps:

• Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets., In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired.

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY

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!

STUFFED AND BAKED FRENCH TOAST

Steps:

• Combine cheese, pecans, brown sugar, syrup and 1/4 teaspoons cinnamon;reserve.
• Whisk together milk, eggs, 1/4 cup sugar and vanilla.
• Reserve 2 bread slices. Spread one side of each remaining bread slice with cheese mixture; layer at an angle in 13" by 9" well-greased baking dish, cheese-side up, ending with reserved plain bread slices.
• Pour milk mixture evenly over slices.
• Cover dish with plastic wrap; refrigerate overnight.
• Preheat oven to 350°F Remove plastic wrap.
• Combine remaining granulated sugar with cinnamon; sprinkle over slices.
• Bake 20-25 minutes or until golden brown and egg mixture is set.
• Sprinkle with confectioners' sugar just before serving.