Nutella Stuffed French Toast Sticks
Strawberry Cheesecake Stuffed French Toast
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Stuff yourself with our Strawberry Cheesecake Stuffed French Toast!
Ingredients:
1 French Loaf
4 oz. Cream Cheese
3 Tbsp. Strawberry Jelly
2 Eggs
1/2 C Skim Milk
1 Tbsp Cinnamon
Cut your French loaf into fifths and discard the ends. Slice halfway through each middle piece and open it to make a pocket.
Mix your cream cheese and jelly in a bowl then spoon into each bread pocket.
In a separate bowl whisk together your eggs, milk, and cinnamon.
Heat up a pan and coat with butter. Dip your bread into your egg mix and fry on the pan until golden.
Plate, pour over maple syrup, and enjoy.
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Strawberry Stuffed French Toast | Island Grillstone Recipe | Cooking Outdoors
How can you go wrong with breakfast on the grill? Today I am making Strawberry Stuffed French toast with a delicious mixed berry cream cheese, fresh strawberries and my favorite Lagrima Vanilla Extract. All cooked on the Island Grillstone!
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Sweetheart Strawberry Marscapone French Toast ~ Valentines Day Breakfast Recipe
Make this stuffed French toast for your SPECIAL SOMEONE on Valentine's Day and you will be in the GOOD! A French toast stuffed with creamy marscapone cream cheese and fresh strawberries. What more can I say?! Awesome. Enjoy.
Sweetheart Strawberry Marscapone French Toast
INGREDIENTS
1 thick sliced bread - I used potato bread
French bread is also good
1 cup marscapone cheese
2-3 tbsp confection sugar
Strawberries
honey
4-5 eggs
1/2 cup milk
1/4 tsp pure vanilla extract
First: Slice 1/2 cup of strawberries and add
1 tbsp honey. You can also use sugar.
Set to the side and let rest for 15-20 minutes
Second: Mix marscapone and confection sugar
together
Third: Slice bread into 1 slices. Make a cut
into the center of the bread from one side
center to the other. Gently cut in the center
towards the top extending your filling area.
Fourth: Whisk eggs, milk and vanilla together.
Place and smear center of each slice of bread
with marscapone. Place sliced strawberries on
top of marscapone. Gently press down on top
to secure the contents.
Dip each piece into egg mixture coating all
sides thoroughly. Again, gently press down
on top with fork to secure contents.
On low heat griddle or skillet, melt one
tbsp butter.
Cook French toast on both sides until golden
brown. About 3-4 minutes on each side.
Garnish with some snowing confection sugar and
sliced strawberries.
Enjoy.
MARSCAPONE SUBSTITUTE:
1 8oz package cream cheese
1/4 cup heavy whipping cream
2 1/2 tbsp sour cream
NO LOW FAT
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I have always loved to cook. Just my husband and I for over
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some recipes I cook and have created over the years.
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Today is the time to enjoy a piece of yesterday for
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Molly Yeh's Strawberries and Cream STUFFED French Toast | Girl Meets Farm | Food Network
The rich sweetness of challah makes it the perfect bread to soak up all the flavorful custard for Molly's creamy, fruity breakfast dish!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Strawberries and Cream Stuffed French Toast
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 45 min (includes rising time)
Active: 1 hr 5 min
Yield: 2 servings
Ingredients
6 ounces cream cheese, softened
2 tablespoons strawberry jam
Kosher salt
Four 1-inch-thick slices Orange Juice Challah, recipe follows
2 extra-large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons unsalted butter
Sweetened condensed milk, for serving
Fresh sliced strawberries, for serving
Orange Juice Challah:
6 cups (780g) all-purpose flour, plus more for dusting
1/4 cup (50g) sugar
2 1/4 teaspoon (1 packet) instant yeast
Zest of 1 orange
1 1/2 teaspoon kosher salt
1 cup (236ml) warm water
1/2 cup (118ml) orange juice, from about 2 oranges
2/3 cup (132g) flavorless oil, such as canola or vegetable oil
3 large eggs
Poppy seeds, for sprinkling
Directions
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it’s not a big lump. Set aside.
In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.
In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.
Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.
Orange Juice Challah:
Yield: 4 loaves
In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
Preheat the oven to 375 degrees F.
In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it’s ok if you toast it or use it for French toast. It also freezes well!)
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Molly Yeh's Strawberries and Cream STUFFED French Toast | Girl Meets Farm | Food Network
Strawberries with Cheesecake Stuffed French Toast
French toast is a simple way to make plain bread exciting -- add some strawberries and it becomes even more special. Today's video is a Strawberry Cheesecake Stuffed French Toast. While the peak strawberry season is between April and June, half of the California strawberry crop is harvested after June 1, so this is a dish you can make pretty much year round. It's an easy recipe for breakfast but if you're in the mood for something simple and sweet at night, this fits the bill to a T.
Strawberry Cheesecake Stuffed French Toast
Simple Strawberry Syrup:
1 cup California strawberries, finely chopped
1 tbsp sugar
½ tsp lemon zest
1 tbsp lemon juice
French Toast:
2 large California strawberries, mashed
½ cup light cream cheese, softened
2 tsp powdered sugar
8 slices egg bread, or other loaf bread (preferably a day or two old), sliced ½ inch thick
3 large eggs, beaten
½ cup milk
3 tbsp sugar
1 tsp vanilla extract
¼ tsp salt
2 tsp butter
sliced almonds, optional
Directions
Simple Strawberry Syrup: In a small mixing bowl, sprinkle 1 tbsp sugar over chopped strawberries. Add lemon zest and lemon juice. Mix with a fork and set aside.
French Toast: With a serrated knife, slice bread into pieces ½ inch thick. Mix together mashed strawberries, light cream cheese, powdered sugar and 2 tbsp of the strawberry syrup. Spread 4 slices of bread with 2 tbsp of the strawberry cream cheese mixture. Cover with the remaining 4 slices of bread to make 4 sandwiches. In a medium sized mixing bowl, whisk together eggs, milk, sugar, vanilla, and salt. Heat a skillet over medium heat. Dip bread into the egg mixture, gently flipping to allow egg mixture to soak in. Melt butter in the skillet, spreading the melted butter to evenly coat the bottom of the pan. Cook French toast for 3-4 minutes on each side until golden brown and cooked through. Place French toast onto plates and top with a few tablespoons of the strawberry syrup. Dust with powdered sugar and sprinkle with sliced almonds if desired. Serve immediately. Serves 4
Source: California Strawberry Commission