Stuffed French toast

[kathleen415]

Anyone have a stuffed French toast recipe? It's a request for an upcoming family birthday brunch, and doesn't have to be light. I'm pretty sure stuffed french toast and light are mutually exclusive anyway.

[Barrie]

Kathleen, here's a link to several threads on french toast.

http://cookinglight.com/vbb/search.php?s=&action=showresults&searchid=73582&sortby=lastpost&sortorder=descending

[LaraW]

Here's one - it is SO good! You can lighten it somewhat by using egg substitute for 1/2 or more of the eggs, and neufchatel cheese.

Enjoy!



Blueberry Stuffed French Toast

12 slices French bread, cut into 1-inch cubes
2 8-oz pkgs cream cheese, chilled, and cut into 1-inch cubes
1 C fresh blueberries, rinsed and drained (can use frozen)
12 large eggs
1/3 C maple syrup
2 C milk

Blueberry Syrup
1 C sugar
2 TB cornstarch
1 C water
1 C fresh blueberries, rinsed and drained (can use frozen)
1 TB unsalted butter


Grease a 13x9-inch baking pan. Place 1/2 the bread cubes evenly in prepared pan. Scatter cream cheese over bread and sprinkle with 1 C blueberries. Arrange remaining bread cubes over blueberries. In a large bowl combine eggs, syrup, and milk. Whisk to blend. Pour over bread mixture. Cover with foil and refrigerate overnight.

Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven 30 minutes. Remove foil and continue baking 30 minutes, or until puffed and golden brown.

In a small saucepan combine sugar, cornstarch, and water over medium-high heat. Cook, stirring occasionally, 5 minutes or until thickened. Stir in 1 C blueberries and simmer, stirring occasionally 10 minutes, or until most berries burst. Add butter and stir until melted (may be prepared up to 1 day in advance. Chill and reheat gently).

Serve the syrup with the french toast, or top the french toast with syrup while still in the pan.

[lhall]

There was one from just a few issues back that got mixed/bad reviews, but CL did one in 1996 that I made for DH and I that was really good. I'm pretty sure I posted it on one of those threads for the new recipe. Confusing enough.

I can try to remember to post it tonight (but my memory can be rather unreliable).

Leigh

[smpv]

Here is the one from CL

Pat


Stuffed French Toast

INGREDIENTS FOR 12 SERVINGS:

24 (1-ounce) slices cinnamon-raisin bread
Cooking spray
3 cups 1% low-fat milk
2 cups egg substitute, divided
1 cup half-and-half
1 cup sugar, divided
1 tablespoon vanilla extract
1/8 teaspoon ground nutmeg
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
Bottled cinnamon-sugar (optional)

INSTRUCTIONS:

1. Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.

2. Combine milk, 1-1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.

3. Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.

4. Preheat oven to 350 degrees.

5. Uncover and bake at 350 degrees for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired. Yield: 12 servings (serving size: 1 piece).

NUTRITIONAL INFORMATION:

CALORIES 340 (30% from fat); FAT 11.3g (sat 5.1g, mono 3.3g, poly 0.9g); PROTEIN 16.7g; CARB 43.2g; FIBER 1.5g; CHOL 26mg; IRON 3.7mg; SODIUM 447mg; CALC 197mg

[kathleen415]

Thanks to everyone for posting recipes and links - it helped sooo much. This was the final menu:
Carrot Cake Bars - this is a great recipe from one of the links
Croissants (from Costco) with blackberry preserves and peach preserves
Fresh Strawberries, Dried Apricots, Dried Figs, served alongside Vanilla Yogurt and Muesli
Farmer's Casserole - another great recipe featuring eggs, hash brown potatoes, monterey jack cheese, and ham. Everyone loved this, although the next time I make it I'll probably cook the hash browns first.
Stuffed French Toast (with cream cheese and blueberries) - another great recipe, and very easy!!! I served it just with maple syrup because I forgot to make the blueberry syrup until the last minute.
Bacon because it's not a special breakfast, or even brunch without bacon.
We also had melon balls.
And two different birthday cakes.
Thanks again.

[LaraW]

Originally posted by kathleen415
Stuffed French Toast (with cream cheese and blueberries) - another great recipe, and very easy!!! I served it just with maple syrup because I forgot to make the blueberry syrup until the last minute.

I am honored that you used my recipe!!!! :) OK, well it's not really mine - it came on a recommendation from DH's aunt.

I realized as I looked at it again that I did not post the way she has lightened it, which is to sub 1/2 the eggs with egg subsititute and the cream cheese with neufchatel cheese.

Oh well, for next time, I guess.

I am glad you liked it! I think that one is perfect for having company because you are not tied to the kitchen! :)

BTW, the rest of your brunch sounded great. I hope you had a lot of people to eat up all that food!!!

Lara

[newcook]

I made Blueberry Stuffed French Toast for our weekly brunch. What a hit. Everyone loved it. I brought home an empty dish which is really quite rare because we always bring way too much food.

Thanks for posting that recipe.

Daniele

[PAMMELA]

I made the CL Stuffed French Toast the Christmas before last. YUM, it was great. I made it the night before, covered with foil and cooked it the next morning. Fantastic!