strawberry, banana and cream cheese french toast
Strawberry, Banana and Cream Cheese French Toast
1 loaf French bread
2 tablespoons strawberry jam
4 ounces cream cheese, softened
1/4 cup chopped strawberries
1/4 cup chopped banana
6 eggs, lightly beaten
3/4 cup milk
Butter
1 bag frozen strawberries, thawed, or
1 quart fresh strawberries
Confectioners sugar
Cut the bread into 1 1/2- to 2-inch slices. Cut a pocket into each one by slicing from the top of the bread almost to the bottom.
Combine jam, cream cheese, strawberries and bananas in a small bowl.
Place heaping tablespoon of strawberry filling into each pocket. Press sides back together.
Beat eggs and milk in wide shallow bowl. Dip filled bread slice into bowl, coating both sides.
Heat 2 tablespoons butter in a large skillet over medium heat. Add as many slices as will fit and brown on both sides. Remove slices from pan and stack it bottom up on its side in a glass pan and keep warm in oven while cooking remaining French Toast.
Sauce
1 bag frozen strawberries
1 cup granulated sugar
In a blender, puree the strawberries with the sugar, adding just enough water, if needed, to get the blender going. Heat sauce in microwave or in a double boiler.
Serve with bacon or sausage.
To serve, put the toast on a plate; pour on about 1/4 cup of the strawberry sauce and sprinkle with confectioners sugar.
Serves about 8.
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raspberry cream cheese stuffed french toast
Raspberry Cream Cheese Stuffed French Toast
3 large eggs
1 cup whole milk
8 slices sourdough bread
1/2 cup soft cream cheese
2 tablespoons raspberry jam
1/2 tablespoon confectioners sugar
Place the eggs and mild in a shallow bowl and whisk together. Set aside.
Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with confectioners sugar, and serve with maple syrup.
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peanut butter french toast with jalapeno syrup
Peanut Butter French Toast with Jalapeno Syrup
4 tablespoons unsalted butter
2 cups plus 1 tablespoon jalape?o jelly or jam
3/4 cup corn syrup
3/4 cup creamy peanut butter
1 tablespoon honey
12 slices white bread
4 eggs
1/2 cup milk
Butter or vegetable oil (for frying)
Melt butter in a small saucepan over low heat. Add 2 cups of the jelly or jam and corn syrup; stir to combine. Set the syrup aside, keeping it warm.
In a small bowl, combine the peanut butter with the honey and the remaining 1 tablespoon jelly or jam. Spread equal portions of the mixture on half of the bread slices. Top each slice with another slice of bread. Cut the sandwiches in half on the diagonal.
Whisk together the eggs and milk. Dip the sandwich halves into the mixture, soaking both sides well. Heat a griddle. Add a small amount of butter or oil, and fry the sandwich halves, in batches, until they are golden brown.
Serve each person three sandwich halves, and pass the warm syrup separately.
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eggnog french toast
Eggnog French Toast
2 cups eggnog
1/2 cup (1 stick) butter
12 thick slices stale bread
(preferably French bread)
Dip bread into eggnog. Fry in butter over medium-high heat.
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stuffed cinnamon pecan french toast
Stuffed Cinnamon-Pecan French Toast
8 ounces cream cheese, softened
1/2 cup chopped pecans
4 tablespoons apple butter
8 slices cinnamon-raisin swirl bread
1/4 cup granulated sugar
1 cup half-and-half or whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter, melted
Extra butter to grease baking sheet
Confectioners sugar
Warm maple syrup
Combine cream cheese, pecans and apple butter. Spread evenly on one side of each slice of bread. Put bread slices together, cream cheese side to cream cheese side, to form a sandwich.
Beat together eggs and sugar. Beat in half-and-half, vanilla extract and salt. Pour into a 13 x 9-inch baking dish. Place sandwiches into egg mixture and turn over several times. Cover with plastic wrap and refrigerate for two hours or overnight.
Preheat oven to 400 degrees F. Butter a baking sheet.
Using a large spatula, lift the sandwiches onto the prepared baking sheet. Discard remaining egg mixture. Brush 1 tablespoon melted butter over the sandwiches. Bake 10 minutes. Turn, brush with remaining butter and bake 8 to 10 minutes more until bread is puffed and golden brown. Sprinkle with confectioners sugar.
Serve with warm maple syrup.
Serves 4.
Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world. — Albert Einstein
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french toast fingers
French Toast Fingers
2 eggs
1/4 cup milk
14 teaspoon salt
1/2 cup strawberry preserves
8 slices day-old white bread
Confectioners sugar (optional)
In a small bowl, beat eggs, milk and salt; set aside.
Spread preserves on 4 slices of bread; top with the remaining bread. Trim crusts; cut each sandwich into three strips. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown.
Dust with confectioners sugar if desired.
Care and diligence bring luck. — Thomas Fuller
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pecan french toast
Pecan French Toast
Posted by JBic at recipegoldmine.com 7/21/01 2:26:17 pm
1 frozen pecan coffee cake loaf (i.e. Sara Lee)
2 eggs
2 tablespoons milk
4 tablespoons butter
Cut coffee cake into 8 crosswise slices. Reserve the end pieces for another use (or eat them!). Cut the remaining 6 slices crosswise in half. Beat eggs and milk. Dip coffee cake pieces into egg mixture, coating both sides.
In large skillet, melt 2 tablespoons butter. Cook coffee cake soaked pieces 3-5 minutes or until browned, turning once. Add remaining butter and cook rest of slices. Sprinkle with powdered sugar and warmed maple syrup.
Fear less, hope more Whine less, breathe more — Swedish Proverb
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banana stuffed french toast
Banana Stuffed French Toast
Posted by Annette at recipegoldmine.com 12/23/2001 9:10 pm
2 firm-ripe bananas
4 large eggs
3/4 cup milk
3 tablespoons Cointreau or Grand Marnier
Grated zest of 1 orange
1/2 teaspoon cinnamon
1 tablespoon brown sugar
Pinch of salt
1 large loaf of challah, brioche or Italian bread
2 tablespoons unsalted butter
Confectioners sugar for dusting
Maple syrup
Cut the bananas into 1/4-inch thick diagonal slices. Whisk together the eggs, half-and-half, milk, liqueur, orange zest, cinnamon, brown sugar, and salt. Set aside.
Slice off the heels of the bread and discard. Cut the loaf into eight 1-inch pieces. Then cut bread slices horizontally, nearly in half, leaving one edge intact to create a pocket. Fill each bread pocket with 4 more banana slices. Place the stuffed bread in a large deep baking dish in one layer. Pour the egg mixture over them, and allow to soak 5 minutes on each side, until all liquid is absorbed.
Heat the butter in a large, nonstick skillet over medium heat. Cook the toast in batches (adding more butter, if necessary), about 5 to 6 minutes per side, until golden brown. Transfer the cooked slices to a baking sheet in a warm (250 degree F oven). Place 2 pieces of toast on a plate, dust with confectioners sugar and serve with warm maple syrup.
Serves 4.
What happens is not as important as how you react to what happens. — Thaddeus Golas
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caramel french toast
Caramel French Toast
Posted by Cookin Dad at recipegoldmine.com May 3, 2001
Source: Katie - Member posted 04-01-2001 09:04 PM - Recipe by: Bon Appetit Magazine, from Dawn/San Diego, Gails Recipe Swap
Katie, I now know why your family loves this recipe. My family (including the Chinese wife who normally does not like western breakfasts) loved it too!! I liked the added touch of the extra vanilla and corn syrup (I used the dark type)–yummy!!!
This time around, I didn make any changes. I was originally going to add some fruit on top like you did, but didn have any around. Thanks for posting one of the best French toast recipes Ive ever had. Regards, Cookin Dad
Serving size: 6
1 loaf French bread
1 stick butter
1 cup brown sugar
3 tablespoons Karo Syrup
6 eggs
1 1/2 cups milk
1 tablespoon vanilla extract
Cinnamon
Fresh fruit
Melt butter and brown sugar and Karo syrup over medium heat stirring. Bring to boil and then pour into 9 x13-inch casserole pan. Slice bread into 1 inch widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate overnight.
Uncover and bake in 350 degree F oven 45 minutes. Serve with fresh fruit and syrup (optional).
NOTES: Tried this with a layer of drained sliced, canned nectarines over the caramel…Oh, my. Next time will try Granny Smith apples.
Smartness runs in my family. When I went to school I was so smart my teacher was in my class for five years. — George Burns
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baked orange french toast tecipe
Baked Orange French Toast
1 large orange
6 eggs
1/4 teaspoon ground cardamom
Butter or margarine
12 white bread slices, cut in half
1 (10 ounce) jar orange marmalade
1 cup confectioners sugar
Preheat oven to 450 degrees F.
Into pie plate or shallow baking dish, grate orange to make 1 tablespoon grated peel. Into measuring cup, squeeze juice from orange; add 1/3 cup juice to orange peel with eggs and cardamom; with fork or wire whisk, beat until mixed.
Melt 1/4 cup butter or margarine in the oven in a 15 1/2 x 10 1/2-inch jellyroll pan; remove from oven.
Dip half of bread slices into egg mixture to coat all sides; place in one layer in buttered jellyroll pan. Bake 5 minutes on each side until lightly browned.
Arrange on heated platter; keep warm.
Melt 1/4 cup butter or margarine in same jellyroll pan; repeat dipping and baking remaining bread.
In small saucepan over medium-low heat, melt orange marmalade with 2 tablespoons reserved orange juice, stirring occasionally. Pass warm marmalade mixture and confectioners sugar.
Makes 6 servings.
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