stuffed french toast

Here's what you need: raspberry, blackberry, maple syrup, black raspberry liqueur, cream cheese, brioche bread, whole milk, large egg, black raspberry liqueur, salt, butter, heavy cream, maple syrup

Berry-Stuffed French Toast For Two Recipe By Tasty

raspberry

blackberry

maple syrup, divided

black raspberry liqueur

oz cream cheese, softened

brioche bread

milk

egg,

salt

butter

heavy cream

maple syrup

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Tasty

Berry-Stuffed French Toast For Two Recipe by Tasty

Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.

In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.

Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.

In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.

Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.

In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.

Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.

https://vid.tasty.co/output/98222/landscape_480/1528824955

This Berry Stuffed French Toast recipe is always a winner when served for breakfast. Stuffed with berries and cream cheese, then topped with maple syrup, what's not to love?

Berry Stuffed French Toast

bread

(8 ounces) cream cheese (softened)

berries (roughly chopped)

sugar

vanilla extract

eggs

cinnamon

nutmeg

Maple syrup, confectioner's sugar, and additional berries for serving (optional)

Begin by cutting your bread. With a bread knife remove about an inch from the end of the bread. Then, make a slice about 1/2 inch into the bread. Only cut about 3/4 of the way through. Then, about a 1/2 inch from your first slice, make another cut into the bread. This time, slice through. This will leave you with a slice of bread with a little pocket. Continue slicing the rest of the loaf in the same fashion. Set aside.

In a bowl with a hand mixer, combine the cream cheese, chopped berries, sugar, and vanilla extract. 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 milk, vanilla extract, cinnamon, nutmeg, and salt.

Next, add some butter to a hot skillet set to medium-high heat and melt. Using a pair of tongs, dip the stuffed bread into the egg mixture. Allow any excess egg mixture to drip off; then place the bread in the skillet. Cook for about 4-6 minutes or until the bread is browned to your liking. Continue this process with the rest of the stuffed bread.

Sprinkle the French toast with confectioner's sugar. Serve warm with maple syrup and more fresh berries.

Give French toast a major upgrade with this easy recipe for Churro French Toast from Delish.com!

Cinnamon-Sugar French Toast

c. whole milk

tbsp. pure vanilla extract

Kosher salt

cinnamon sugar

white bread

tbsp. softened cream cheese

c. sugar

whole milk

My kids love this recipe. I cut the recipe at 1/3rd per person and made this for 2 people 2 slices each. For the cinnamon sugar, I mixed 1/2 cup of sugar and 2 teaspoons of cinnamon and had leftover.

https://streaming.hearstdigitalstudios.com/1eb00e25-9f42-4853-b494-bcb232001526/video_rover_16x9_1080p_hd_1552001296_54658.mp4

The Cinnamon Sugar Crust On This Churro French Toast Is Everything

Stuffed French Toast is easy to make and perfect for a leisurely weekend breakfast and brunch.

Mascarpone Stuffed French Toast with Strawberry Compote

- 2 inch thick slices challah bread

mascarpone cheese

sugar (divided)

lemon extract

strawberries

water

Carefully cut a slit in the challah bread lengthwise without cutting all the way across to create a flap.  Set aside.

In a bowl, beat the mascarpone, 1 tablespoon sugar and 2 tablespoons half and half with an electric mixer until well combined. Set aside.

In a shallow bowl, whisk together the remaining sugar, half and half and eggs until combined. Set aside.

Place the strawberries in a small saucepan with the water and sugar. Cook over medium heat, mashing the strawberries while they cook.  Continue to cook until the strawberries are broken down and syrupy, approximately 4-5 minutes. Set aside.

Spread the mascarpone cheese mixture inside the challah bread.  Heat 1 tablespoon of butter on a non-stick griddle pan or large skillet over medium heat.

Dip the bread in the egg mixture and turn over to coat.  Place the bread on the skillet.  Repeat with the remaining bread.  Cook each bread slice until golden brown, approximately 3-4 minutes.  Turn the bread over and cook until golden.

Serve the french toast immediately with the strawberry compote and sprinkle with confectioners’ sugar, if desired.

This Skinny Crunchy Stuffed Pumpkin French Toast is the perfect fall breakfast. Coated with pecans and served with maple syrup for an extra-special treat!

Pumpkin Stuffed French Toast

cream cheese (any fat content;

pumpkin puree

pumpkin pie spice

pecans (or more for extra crunch)

non-stick cooking spray OR butter

maple syrup (to serve)

Mix cream cheese, pumpkin puree, maple syrup and pumpkin pie spice together in a small bowl. Spread on four slices of bread and sandwich the remaining slices on top, pressing the edges to seal them.

Whisk the eggs and milk together in a shallow dish. Add the chopped pecans to a plate. Dip each sandwich first into the egg mixture and then into the pecans, making sure it is evenly coated everywhere.

Heat a frying pan on medium heat. Spray the pan with cooking spray and cook each sandwich on both sides until browned and crispy.

Serve with additional maple syrup and pomegranate if you like.

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