Berrystuffedfrenchtoastwithvanillayogurtsauce Food

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STUFFED FRENCH TOAST WITH FRESH STRAWBERRY JAM AND BLUEBERRIES



Stuffed French Toast with Fresh Strawberry Jam and Blueberries image

Provided by Kelsey Nixon

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 loaf braided challah bread, cut into 6 (1 1/2-inch thick) slices
8 ounces cream cheese, softened
1/4 cup Strawberry Jam, recipe follows
1/2 teaspoon lemon zest
1/2 cup fresh blueberries, plus more for garnish
1 cup whole milk
1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
3 large eggs
Powdered sugar, for dusting
Maple syrup, for serving
3 cups fresh strawberries, hulled and sliced (about 1 pound)
1 cup sugar
1 medium lemon, juiced (about 2 to 3 tablespoons)

Steps:

  • Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
  • In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in.
  • In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
  • In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
  • Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.
  • In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.
  • Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.

BERRY STUFFED FRENCH TOAST



Berry Stuffed French Toast image

Berry Stuffed French Toast is an indulgent breakfast with thick-cut, golden brown, fluffy toast filled with cream cheese, blueberries, and strawberries.

Provided by Sabrina Snyder

Categories     Breakfast

Time 13m

Number Of Ingredients 11

8 ounces cream cheese
1/4 cup brown sugar (, packed)
1 teaspoon cinnamon (, divided)
1 teaspoon vanilla extract
16 slices thick-cut brioche bread
1 cup strawberries (, diced)
1 cup blueberries (, halved)
1 cup whole milk
4 large eggs
1/4 teaspoon kosher salt
4 tablespoons unsalted butter

Steps:

  • In a large bowl whisk together cream cheese, brown sugar, 1/2 teaspoon cinnamon, and vanilla extract.
  • Spread over all the bread slices.
  • Add berries to half the bread.
  • Combine the sandwiches and press down gently.
  • In a shallow bowl add the milk, eggs, remaining 1/2 teaspoon cinnamon, and salt.
  • Add the butter to a large skillet or griddle on medium heat.
  • Dip the sandwiches on both sides into the egg/milk mixture and let drip for a few seconds.
  • Add to the butter and cook until golden brown, about 3-4 minutes on each side.

Nutrition Facts : Calories 476 kcal, Carbohydrate 57 g, Protein 17 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 169 mg, Sodium 731 mg, Fiber 4 g, Sugar 22 g, ServingSize 1 serving

FLUFFY FRENCH TOAST WITH BERRIES



Fluffy French Toast With Berries image

Provided by Kardea Brown

Time 25m

Yield 3 servings

Number Of Ingredients 15

1/4 cup all-purpose flour
1 cup milk
1 tablespoon granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
Unsalted butter, for cooking and serving
6 slices Texas toast (or thick-sliced bread of your choice)
1/4 cup powdered sugar
1 cup blueberries
1 cup strawberries
1 peach, sliced
Maple syrup, for serving

Steps:

  • Whisk together the flour, milk, granulated sugar, almond extract, vanilla extract, cinnamon, salt and eggs in a bowl until smooth.
  • Heat a frying pan over medium heat and add some butter.
  • Soak the bread slices in the mixture on both sides. Cook the bread until golden brown, 3 to 4 minutes per side. Sprinkle with the powdered sugar. Top with the fresh berries and peaches. Serve with maple syrup and butter.

FRENCH TOAST WITH BERRY BUTTERS



French Toast with Berry Butters image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 12

1 pound (4 sticks) unsalted butter, softened
1/2 cup blackberries
1/2 cup raspberries
1 loaf crusty bread, such as baguette, French loaf, etc.
4 whole egg yolks
2 cups half-and-half
1 tablespoon sugar
2 teaspoons vanilla extract
Zest of 1 lemon
Butter, for frying
Sifted powdered sugar, for serving, optional
Maple syrup, warm, for serving

Steps:

  • For the berry butters: In separate batches, whip 2 sticks butter on high in the bowl of a stand mixer using the whisk attachment. Switch to the paddle attachment. Add the blackberries. Turn the mixer to low for only about 5 seconds, just long enough for the berries to begin to mix in and break up, but not so long that it turns into a mess. Clean the mixer bowl and attachments and repeat with the remaining 2 sticks butter and the raspberries.
  • With each batch, turn the berry butter out onto a long sheet of plastic wrap set over a long sheet of foil. First seal the plastic wrap around the cylinder, and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it. Then transfer to the fridge until you're ready to use. The butter should be very firm.
  • For the French toast: Cut the bread into slices 1/2-inch thick. In a dish, whisk the egg yolks with the half-and-half, sugar, vanilla and lemon zest. Dip the bread slices in the egg mixture, coating both sides. Then remove from the dish and set aside. Repeat until all the bread is coated.
  • Heat a cast-iron skillet or griddle over medium heat. Sizzle some butter in the skillet when hot. Cook the French toast on both sides until golden brown, being careful not to burn. Remove the berry butters from the fridge. Unwrap one end and cut some slices. Lay one slice onto each serving of French toast. Sprinkle with powdered sugar if desired, and then drizzle with maple syrup.

BERRY FRENCH TOAST CASSEROLE



Berry French Toast Casserole image

Make French toast for a crowd by layering it in a baking dish and soaking overnight.

Provided by Food Network Kitchen

Time 9h15m

Yield 6-8

Number Of Ingredients 12

2 tablespoons unsalted butter
One 1-pound, day-old unsliced loaf white bread
2 1/2 cups mixed berries, such as blueberries, raspberries and blackberries
3 cups milk
2/3 cup granulated sugar
1/2 cup heavy cream
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
6 large eggs
Kosher salt
Confectioners' sugar, for dusting
Warm maple syrup, for serving

Steps:

  • Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish.
  • Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side.

LOW GI BERRY STUFFED FRENCH TOAST



Low Gi Berry Stuffed French Toast image

A Saturday morning breakfast with a cup of green tea, and the sun shinning through the windows! This recipe makes a berry sandwich with the french toast, but I find I don't need that much bread, so I usually top a larger slice of rye bread with the warm berry mixture. Either way, a wonderful breakfast.

Provided by kelly in TO

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups mixed field berries
3 tablespoons Splenda sugar substitute
1 teaspoon grated lemon zest
1 tablespoon arrowroot or 1 tablespoon cornstarch
2 cups skim milk
1 1/4 cups liquid egg substitute
1 tablespoon Splenda sugar substitute
2 teaspoons vanilla
1 teaspoon cinnamon
2 tablespoons canola oil or 2 tablespoons cooking spray
12 slices whole grain bread or 12 slices rye bread

Steps:

  • For the berry filling combine the berries, Splenda, and lemon zest; cook in a saucepan over a medium heat until the berries have released some juice.
  • Blend arrowroot with 1 tbsp juice from the berries; stir into the berry mixture. Increase the heat to a higher temperature and cook, stir until thickened, about 5 minutes. Remove from heat and set aside.
  • For the french toast, combine the milk, egg, Splenda, vanilla and cinnamon in a large bowl.
  • Add 1 tsp of oil to a frying pan over a medium high heat.
  • Soak bread, 1 slice at a time, into egg mixture, let soak for about 10 seconds on both sides, then lift out and fry soaked bread slices, for 3 minutes; turn 1 piece over and evenly spread golden brown side with 2 heaping tbsp of berry filling. Flip second slice, cooked side down, onto filling to create a sandwich; press together with back of spatula. Continue frying for 3 minutes; turn sandwich over and fry for 3 minutes longer or until golden brown on both sides. Repeat with remaining bread slices, brushing griddle with more oil as needed.

Nutrition Facts : Calories 255.3, Fat 6.8, SaturatedFat 0.9, Cholesterol 1.6, Sodium 412.4, Carbohydrate 32.6, Fiber 4.1, Sugar 6.2, Protein 15.5

STUFFED FRENCH TOAST



Stuffed French Toast image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 5 servings

Number Of Ingredients 8

2 1/2 pounds ricotta cheese
3/4 cup sugar
1 orange, zested
1 lemon, zested
2 eggs
1/2 cup milk
3 tablespoons margarine or butter
10 slices white bread

Steps:

  • Blend the ricotta cheese, sugar, orange and lemon zest in a medium mixing bowl. Cover and set aside. Beat eggs and milk in a wide flat bowl. In a large saucepan or griddle, melt margarine on medium heat. Dip each piece of bread into the egg mixture briefly on each side. Place in saucepan and cook until browned on each side. Spoon about 2 tablespoons of the ricotta mixture onto 5 pieces of French toast and spread. Place remaining 5 pieces of toast on top of mixture.

BERRY-STUFFED FRENCH TOAST WITH VANILLA YOGURT SAUCE



Berry-Stuffed French Toast With Vanilla Yogurt Sauce image

Make and share this Berry-Stuffed French Toast With Vanilla Yogurt Sauce recipe from Food.com.

Provided by DrGaellon

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups fresh mixed berries, about 1/2 lb (blueberries, sliced strawberries, raspberries or blackberries)
2 tablespoons powdered sugar
1/3 cup fat-free sweetened condensed milk
1 (6 ounce) container low-fat vanilla yogurt
10 ounces French bread (1 small loaf)
1 egg
1 egg white
1/3 cup low-fat milk
1 teaspoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
nonstick cooking spray

Steps:

  • Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.
  • Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.
  • Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.
  • Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.

Nutrition Facts : Calories 397.4, Fat 3.2, SaturatedFat 1.1, Cholesterol 48.5, Sodium 420.9, Carbohydrate 79.4, Fiber 4.2, Sugar 10.7, Protein 14.2

FRENCH TOAST WITH BROWN SUGAR



French Toast With Brown Sugar image

It's a delicious, fast breakfast pleaser for company. You don't even need maple syrup for it because it's so sweet and moist. My mother made this with my aunt for Christmas and its a fav for us all.

Provided by Johnna Seaward

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup cream (half and half or milk is fine too)
6 large eggs
1/4 cup maple syrup
2 tablespoons brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
8 slices bread

Steps:

  • Preheat oven to 400°F.
  • Mix together all the ingredients-make sure the brown sugar is dissolved.
  • Pour into a deep baking pan and soak the pieces of bread (you can soak them overnight if you want) with a large spatula. Take pieces of bread out and put on a baking sheet and then you can pour the excess batter over the bread again.
  • Cook for 6-8 minutes, then flip each piece of bread over and cook for about 6-8 minutes more.

OVERNIGHT FRENCH TOAST



Overnight French Toast image

Freedom from the skillet is a big benefit of this baked version of the classic.

Provided by Marilou Robinson

Categories     Egg     Breakfast     Brunch     Bake     Bon Appétit     Portland     Oregon     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

For the french toast:
1/4 cup (1/2 stick) butter, room temperature
12 3/4-inch-thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar
For the maple syrup:
2 cups maple syrup
1 cup chopped walnuts, toasted

Steps:

  • To make the french toast:
  • Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
  • Preheat oven to 400°F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately, passing Maple-Walnut Syrup separately.
  • To prepare maple syrup:
  • Combine syrup and walnuts in heavy medium saucepan. Bring to simmer. Serve syrup hot. Makes about 3 cups.

BRIOCHE FRENCH TOAST WITH FRESH BERRY COMPOTE



Brioche French Toast With Fresh Berry Compote image

A delicious combination for a special breakfast. Heck, why wait for a special breakfast? Enjoy this any time! From pastry chef Mariah Swan.

Provided by LifeIsGood

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb fresh mixed berry, sliced -about 4 cups (such as strawberries and raspberries)
1/4 cup sugar, plus
3 tablespoons sugar
2 tablespoons water
6 large eggs, beaten
1/2 cup heavy cream
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
unsalted butter, for the griddle
12 slices brioche bread, cut into 3/4 inch slices, from 2 small loaves
creme fraiche, for serving

Steps:

  • Preheat oven to 225 degrees F.
  • In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
  • Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
  • In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
  • Transfer the cream and egg mixture to a 9x13 baking dish.
  • Heat a large cast-iron griddle over moderate heat and lightly butter it.
  • Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
  • Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
  • Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
  • Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.

Nutrition Facts : Calories 641.2, Fat 14.6, SaturatedFat 6.8, Cholesterol 213.2, Sodium 737.8, Carbohydrate 106.3, Fiber 4.6, Sugar 18.1, Protein 22.8

STUFFED FRENCH TOAST CASSEROLE



Stuffed French Toast Casserole image

YUMMY! Make the night before and pop in the oven the next morning, what could be easier or more delicious? . Time indicated does not include soaking time!

Provided by Galley Wench

Categories     Breakfast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

8 -12 slices French bread, day old sliced diagonally 1/2 inch thick (enough bread to make two tight fitting layers in the baking dish)
4 large eggs
1 cup milk
1 cup cream
1 1/2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup orange marmalade
2 -3 tablespoons crystallized ginger, minced
4 -6 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon cinnamon
2/3 cup light brown sugar, packed
1 1/2 tablespoons maple syrup or 1 1/2 tablespoons honey
3/4 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Place the bread in a single layer on a baking sheet and bake until dry and lighthly browned, about 20 minutes.
  • Cool,.
  • Spray a 9 x 9 baking dish with non-stick spray.
  • Mix crystallized ginger into the apricot preserves.
  • Spread the cream cheese on one side of half of the slices of french bread.
  • Place the cream cheese topped slices in the baking dish, cream cheese side up.
  • Spoon apricot preserves over bread and top each slice with a plain slice of french bread (forming sandwiches).
  • Mix together the eggs, milk, cream, sugar, vanilla, nutmeg and cinnamon.
  • Pour mixture over the bread slices.
  • Place plastic wrap over the top and refrigerate overnight.
  • (Note: To keep the bread submerged, place a weighted plate or saucer on top of the plastic wrap).
  • Next Morning:.
  • Preheat oven to 350 degrees F.
  • Mix together the butter, brown sugar, cinnamon and maple syrup until smooth.
  • Stir in the walnuts.
  • Evenly drop the topping mixture over the casserole.
  • Bake for approximately 50-60 minutes or until golden brown and set.
  • Cool for 10 minutes before serving.

BAKED STRAWBERRY FRENCH TOAST



Baked Strawberry French Toast image

Fresh strawberries and cream bring rich flavor to this easy oven strawberry French toast recipe. Perfect make-ahead recipe for breakfast or brunch! Serve with extra berries, whipped cream, and strawberry syrup.

Provided by Must Love Home

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

cooking spray
1 loaf day-old Italian bread
2 cups fresh strawberries, sliced
8 large eggs
2 cups milk
½ cup heavy cream
2 tablespoons white sugar
½ teaspoon fresh lemon zest
¼ teaspoon almond extract
⅛ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
  • Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
  • Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
  • Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
  • Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 51.8 g, Cholesterol 211.3 mg, Fat 14.8 g, Fiber 3.1 g, Protein 16.3 g, SaturatedFat 6.5 g, Sodium 628 mg, Sugar 9 g

MOZZARELLA-STUFFED FRENCH TOAST



Mozzarella-stuffed French toast image

Try French toast with mozzarella and chilli sauce for an indulgent weekend brunch

Provided by Esther Clark

Categories     Breakfast, Brunch, Lunch

Time 20h

Number Of Ingredients 6

150g grated hard mozzarella
4 slices of thick white bread , crusts removed
1 large egg
150ml milk
2 tbsp salted butter
chilli sauce

Steps:

  • Divide the mozzarella between 2 slices of bread, leaving a 1cm border. Sandwich both with another slice of bread, then press the edges with a fork to seal.
  • Beat the egg and the milk in a dish, add the sandwiches and leave to soak for 1 min, turning once.
  • Fry the sandwiches in the butter over a medium heat for 5 mins, then flip and cook for 5 mins more, until golden on both sides. Serve with chilli sauce.

Nutrition Facts : Calories 595 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium

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From oakhurstdairy.com


BERRIES & CREAM STUFFED FRENCH TOAST CASSEROLE
Add 1/4 cup sugar, egg, and vanilla extract. Beat until blended. Pour mixture over prepared pan with slices of bread. Spread with a spatula to create an even layer. In a separate medium bowl, add berries and remaining 1/2 tablespoon of sugar. Toss to combine. Toss over the cream cheese filling. Top casserole with remaining 8 slices of bread and ...
From certifiedpastryaficionado.com


YOGURT FRENCH TOAST RECIPES ALL YOU NEED IS FOOD
Steps: In medium bowl, beat eggs, milk and 1 container yogurt until well blended. Spray griddle or skillet with cooking spray; heat griddle to 375°F or skillet over medium heat.
From stevehacks.com


FROZEN BERRY & YOGURT SWIRLS | READER'S DIGEST CANADA
Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl. Top cups with foil; insert pop sticks through foil. Freeze until firm. For Frozen Clementine & Yogurt Swirls: Substitute 1 cup seeded clementine segments (about 5 medium) and 1/4 cup orange juice for berries, water and sugar; proceed as directed.
From readersdigest.ca


WE MADE THE TIKTOK YOGURT TOAST RECIPE TREND, AND IT'S DELICIOUS
Directions. Step 1. Take a piece of bread, and using the back of the spoon or your hands, create a well or indentation in the fluffy part of the bread. Step 2. Combine about 1 cup Greek yogurt with 1 egg and 1 teaspoon of maple syrup. You can also opt for agave, a dash of vanilla extract or honey. ' '.
From goodmorningamerica.com


HEALTHY OVERNIGHT FRENCH TOAST BAKE - FOOD NETWORK CANADA
Step 1. Coat a 9- by 13-inch baking dish with cooking spray. Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices. Step 2. Whisk together the evaporated milk, milk, vanilla and almond extracts, …
From foodnetwork.ca


EASY FRENCH TOAST WITH WARM BERRY SYRUP - LIFE, LOVE, AND GOOD …
Dip bread slices in the egg custard, turning to coat all sides. Heat a large non-stick griddle or skillet over medium heat. Spray lightly with cooking spray and add soaked bread — work in batches if needed. Cook 4 minutes on each side or until browned. Serve immediately with warm maple berry syrup.
From lifeloveandgoodfood.com


BERRY STUFFED FRENCH TOAST RECIPE - INSPIRED BY CHARM
Beat until smooth. Set aside. Using a spatula, spread a generous amount of the berry and cream cheese mixture between the two layers of each slice of bread. Set aside. In a large bowl, break the eggs. Whisk together with the …
From inspiredbycharm.com


FRESH BERRY STUFFED FRENCH TOAST WITH VANILLA YOGURT
Preparation. Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk, and yogurt into a blender (or food processor) and puree until smooth; set aside. Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket.
From floridamilk.com


WHIPPED CREAM CHEESE STUFFED FRENCH TOAST WITH RASPBERRIES.
In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture. When ready to cook the French toast. Heat a large skillet or griddle over medium heat and coat generously with butter.
From halfbakedharvest.com


CHEF RACHEL'S FRENCH TOAST - EATS BY THE BEACH
Spoon the cream into a bowl with a tight-fitting cover and chill until ready to use. Make the French toast: In a bowl of an electric mixer, combine the egg yolks. Vanilla, almond extract, and sugar. Beat on medium speed until very light in color – about 5 minutes. Pour in the heavy cream and whip for another minute.
From eatsbythebeach.com


11 EASY BAKED FRENCH TOAST CASSEROLES | ALLRECIPES
This strata is the ultimate fall comfort food: cinnamon raisin bread topped with apples and maple syrup. "A simple but elegant way to make breakfast fast. Put together the night before, and bake while you're in the shower. Serve with lots of extra maple syrup! You may also add extra raisins if you wish," says recipe creator TerrieS. 4 of 11 View All. 5 of 11. Pin Share. …
From allrecipes.com


ANGEL FOOD CAKE FRENCH TOAST WITH FRESH STRAWBERRY SYRUP
For the french toast: Heat a non-stick griddle to 375 degrees. To a blender add milk, eggs, vanilla and cinnamon and pulse just until blended (alternately you can whisk until well blended in a mixing bowl). Pour into a shallow dish, such as an 8 by 8-inch baking dish. Place about 6 pieces of angel food cake into egg mixture (or how ever many ...
From cookingclassy.com


JOANNA GAINES SHARES THE RECIPE FOR ONE OF HER 'FAVORITE' …
Joanna Gaines says this French Toast Crunch recipe is "hands down one of my favorite things on the menu at our restaurant."
From people.com


TRIPLE BERRY FRENCH TOAST CASSEROLE - MOM ON TIMEOUT
Preheat oven to 350F. Spray a 9x13 inch baking dish with cooking spray. set aside. Place bread cubes in a large bowl. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended. Pour egg mixture over the top of the bread cubes, stirring to coat.
From momontimeout.com


CREAM CHEESE STUFFED FRENCH TOAST – AMBS LOVES FOOD
Like classic french toast, this Cream Cheese Stuffed French Toast is dipped in egg and then fried until golden brown. The egg mixture is elevated with cinnamon, a little sugar, and some milk to be extra flavorful. Sweetened cream cheese in the center is just that; softened cream cheese with powdered sugar and vanilla extract.
From ambslovesfood.com


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