Stuffed French toast stove top

This recipe takes minutes to prepare.  The only ingredient you need to prepare ahead is to soften the cream cheese.  

Have a happy day!

The last time I made Stuffed French toast I made it on top of my stove in my grill pan.

In the deep grill pan on low I put a few tablespoons of butter.  While my butter was melting In a large bowl I cracked 3 eggs , added cinnamon  and a little maple syrup ( pancake syrup)and 3 cups whole milk and whisked them well.

In a separate bowl place 8 to 12 oz. Softened cream cheese, 1tsp. vanilla and about 3 or 4 tablespoons powered sugar.  Use a large spoon to blend them  well.

Here what the next steps are;

Then Dip first slice of thick bread in egg milk cinnamon mixture.  One at a time.  Placed 4 slices of dipped bread in buttered pan. Top with heaping tablespoons cream cheese mix.  Spread it a little)  Dip other 4 slices of bread and place on top of cream cheese mixture.  Cook on medium heat, turn over when browned and cook until browned and cream cheese is warmed.  You can slightly cover with foil until ready to serve.

Top with syrup or fresh fruit.

Questions just text .

 

Brioche French toast casserole my way

We had our grandson and his fiancé for brunch today and last night I decided to make my  French toast casserole recipe after viewing several online.

This came together very easy .  I bought my Brioche bread at Aldi as well as all Ingredients.

I had the strawberries, bacon and sausage so an easy meal with absolutely no stress allowing us to have a wonderful visit.

Absolutely delicious!!!

INGREDIENTS

• 1-14-16 oz. loaf brioche bread cut in slices then cubes.
• 2 ½ cup Whole milk
• 6 eggs
• 1-8oz. Softened cream cheese
• 4 Tablespoons confectionery sugar
• 2/3 cup maple syrup
• 1 tbsp. vanilla
• 1 tsp. Cinnamon

INSTRUCTIONS:

Place cream cheese ,confectionery  sugar and vanilla in a bowl and mix with a hand mixer. Set aside.

1. Slice brioche bread into 1” slices and then cut those into 1” cubes.
2. Spray a 9x13 baking dish with cooking spray and coat it well.
3. Layer bread into a greased baking dish.
4. On top of bread place heaping teaspoons of cream cheese mixture in several places.
5. In a medium bowl whisk together milk, eggs, maple syrup , and vanilla and pour evenly over the bread.
6. Sprinkle with cinnamon 
7. Cover tightly and allow this to sit in the refrigerator for at least 2 hours and if possible, overnight.

1. When ready to bake, preheat oven to 350 degrees and bake uncovered for 40-45 minutes, or until a toothpick comes out clean.
2. Remove from the oven and let it sit for 5-10 minutes before serving.

Serve with fresh fruit, bacon or breakfast sausage or both.

Baked and stuffed French toast #1

Before being refrigerated 

The next day before going into oven. The milk gets absorbed overnight making for a light custard type French toast.

****Note:  I remove dish from refrigerator 30 minutes prior to putting in oven…..

I prepared the below French toast last evening knowing that 

Tonight (Sunday)we’re are having our middle grandson Nate over for an evening meal and for a late lunch.

Ingredients:

1loaf Crusty Italian bread sliced to make 10 to 12 slices.(5 or 6 sandwiches.

4 eggs

2 cups milk

1/4 cup cup maple syrup

1tsp. Vanilla

Sprinkle of cinnamon 

Mix all above (except bread ) together in a large bowl with a large whisk or as I did place all in ***blender and blend.

In a small bowl place

8 to 12 oz. Softened cream cheese(depends on how thick you want the filling inside)

1/4 cup confectioners sugar

Mix together with large spoon.


In a large heavily buttered baking dish place 5 slices of bread

Top slices with at least 2T cream cheese mixture 

Top with remaining slices.

Slowly pour egg mixture over bread.  Sprinkle with cinnamon and cover with plastic wrap and refrigerate over night.

Bake uncovered 350° for 45 to 50 minutes.

Serving with fresh crushed strawberries , pineapple and crisp bacon.

Topped with freshly whipped cream.

A great meal for the best family visit.

 

French toast sticks /finger bites

My grands loved these when they were little.  Cream cheese stuffed French toast sticks /fingers.  Adults do too!

Bread slices( crust removed).  Roll with rolling pin until flat.  Spread softened cream cheese.  (You can use any flavored cream cheese if you want) Roll tight.  Dip in egg, milk, cinnamon vanilla mixture.  Fry in butter.  Top with fruit if desired. When cool easily picked up to eat!

Nectarine Bread

This bread is delicious but the next time I make it and I will; I will add 1/4 cup of regular sugar to the recipe along with the brown sugar or possibly cutting back on brown sugar to 1cup and adding 2/3 cup of regular sugar.

I think it was sweet enough but adding just a little of regular sugar might be the key.

M.j.

Before

After

***I did not have peaches so I substituted sliced and chopped nectarines.  Very good !  Peaches next time!

• 5 fresh ripe, but not too soft, peaches (the peaches shouldn’t be too big – approx 3 ½ to 4 oz each - otherwise it can make the mixture too wet. You need to have about 16 oz of peach pieces after you’ve chopped and removed the stones).
• 1 large egg
• 2/3 cup light brown sugar plus one heaped tsp for sprinkling) Note:  I would also add 1/4 cup regular sugar.  
• ½ cup + 2 tsp (130ml) virgin coconut oil (or vegetable oil), melted
• 1 tsp vanilla extract
• 2/3 cup ground almonds
• ¾ cup buttermilk
• 1 and 2/3 cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda

Glaze:

1 tsp. Butter

1 tablespoon milk

Melt in microwave 

Remove from microwave add 1tablespoon brown sugar.  Whisk, add 1 to 3 Tablespoons powdered sugar.  Whisk to desired consistency.  Brush over warm cake.

***Note: I added the glaze the next day but you can add it to the bread while it is slightly warm but not hot! 

Preheat the oven to 350F and line a 1lb loaf tin with baking parchment. Make sure there’s enough baking parchment so that you can pull the cake out using the parchment for handles. Put to one side.

Chop two of the peaches into slices and put to one side. Chop the other three peaches into small chunks. Put to one side.

Mix the egg and sugar in a large bowl. Add the oil (if using melted coconut oil make sure it’s not too hot or it’ll cook the egg) and stir. Add the vanilla, ground almonds and buttermilk and stir again. Finally add the flour, baking powder and baking soda. Mix together until combined, then stir in the chopped peaches. Pour into the prepared baking tin.    Arrange the peach slices on the top of the loaf. Sprinkle with 1 tsp brown sugar. Place in the oven to cook for 5o to 60 minutes or until a toothpick comes out clean.  ***Note:  My bread took 15 minutes longer to bake than recipe called for.  Remove from the oven and let cool in the loaf pan for 10 minutes before removing to continue to cool on a cooling rack.

When the loaf is cooling, prepare the glaze. Add the butter and milk into a bowl and heat in the microwave for a few seconds until it’s hot. Stir in the brown sugar until it dissolves. Add in 3 tbsp confectioner’s sugar and whisk to combine. Add in more confectioner’s sugar, a spoonful at a time, to make a thick paste.

***I store my leftover peach bread in the refrigerator so you may like to try some spreadable cream cheese to garnish it.  It really compliments it fabulously.   Absolutely devine! 

Yummy and very easy to make.  No electric mixer needed!

Adapted from Simply Stacie.com

Baked Stuffed French toast my way!

Updated photo 7/22/2022

Stuffed French toast.  I made it totally different than I have ever before.  

I thought of making it last night so I toasted Artisan bread(a first) .   Makes about 4 or 5 sandwiches depending on size of bread.

 Mix 8 oz. softened cream cheese with 1/4 cup powdered sugar.  

Spread the cream cheese on the toast and then whisk 4 eggs with approximately 2 cups of milk, 1tsp. cinnamon and 1 tsp.  vanilla.

 In a buttered 13 x 9 inch pan (I added 4 tablespoons of melted butter) . Place French toast sandwiches in buttered pan.

  Pour the milk /egg mixture over the sandwiches  ( making sure to saturate the bread)and cover the pan with clear wrap and refrigerate overnight.  

Today I removed it from refrigerator 30 minutes before baking.

Bake at 350 degrees for approximately 40 minutes or until lightly browned uncovered on the middle rack of your oven.

Serve with fruit of choice..  We love fresh strawberries!!  Enjoy!

The guys loved it.

I’ll Definitely make it again.