French Toast
Apricot Cream Cheese French Toast
Baked Apple French Toast
Cinnamon French Toast
Superb Stuffed French Toast
Strawberry Stuffed French Toast
Raspberry Cream Cheese Stuffed French Toast
The Recipes
Apricot Cream Cheese French Toast
1 loaf of French bread cut in 8 slices
1 8 ounce package cream cheese
½ cup pecans
powdered sugar
1 cup whipping cream
4 eggs
1 teaspoon nutmeg
1 teaspoon vanilla
Make a pocket in bread slices by slicing again, but not all the way through. Mix the cream cheese with the pecans and a couple tablespoons of the powdered sugar. Stuff the pocket in the French bread with the cream cheese mixture. Dip in the mixture of whipping cream, eggs, nutmeg and vanilla. Grill on hot griddle and serve with apricot sauce. The apricot sauce can be prepared by mixing a 12 ounce jar of apricot preserves with a ½ cup of orange juice, then heating the mixture.
Baked Apple French Toast
3 large green apples
½ cup butter
½ cup or more brown sugar
12 ounces cream cheese
12 slices firm bread; your choice plain white, wheat French, sourdough, cinnamon or your favorite
8 eggs
2 cups milk
2 tablespoons vanilla
cinnamon
Set rack in lower third of oven and preheat oven to 350F. Butter a 13 x 9 inch baking pan.
Core and cut the apples into thin wedges, leaving the skin on or you may remove skin. In a skillet, melt butter with brown sugar and 1 tablespoon water. Add the apples and cook, stirring for 2 to 3 minutes. Transfer to the baking dish and let cool. Cut cream cheese into cubes and arrange evenly over the apples. Cut the slices of bread in half diagonally and layer over the apples to cover the whole dish. In a large mixing bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all the bread. Sprinkle with cinnamon. Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving. This reheats beautifully.
Cinnamon French Toast
1 large egg
2 egg whites
¼ cup skim milk
½ teaspoon vanilla extract
½ teaspoon cinnamon, ground
1/8 teaspoon nutmeg ground
8 slices French bread, 1 inch thick
cinnamon sugar
maple syrup
In a shallow bowl, using a wire whisk of fork, beat egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside. Preheat oven to 200F. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back in dish. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 3 minutes per side. Transfer cooked slices to a plate; Keep warm in oven. Dip remaining slices in egg mixture; Cook as directed. Spray skillet with vegetable cooking spray as needed. Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. For a puffy French toast, prepare egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and Refrigerate overnight. Cook and serve as directed. Garnish with red and green apple slices.
Superb Stuffed French Toast
2 cups sliced fresh strawberries
2 tablespoons sugar
3 ounces low fat cream cheese
½ cup low fat strawberry yogurt
1½ teaspoons vanilla, divided
8 slices whole wheat bread
4 eggs
¼ cup skim milk
In medium bowl, stir together strawberries and sugar. Set aside. In food processor, blend cream cheese, strawberry yogurt and ½ teaspoon vanilla, until smooth. Spread 2 tablespoons of cream cheese mixture between 2 slices of bread. Repeat for remaining bread. Beat together eggs, milk and remaining vanilla until well blended. Coat filled bread slices in egg mixture. Warm skillet over medium heat or griddle. Place bread in pan and cook on each side until lightly browned. Top each bread slice with 1 tablespoon of remaining cream cheese mixture and ¼ cup of reserved strawberries.
Strawberry Stuffed French Toast
Makes 6 servings.
8 cups thinly sliced fresh strawberries
1 cup sugar
1 tablespoon lemon juice
4 ounces fat free cream cheese, softened
3 tablespoon pecans, chopped
1 loaf French bread
6 eggs
1/3 cup skim milk
¼ teaspoon cinnamon
¼ teaspoon salt
½ teaspoon vanilla
Pam for frying
Mix sliced strawberries, sugar and lemon juice. Microwave on high for 6 minutes, stirring every 2 minutes. With slotted spoon, take out ¼ cup reserved strawberries, mix with cream cheese and pecans. Slice bread 2 inches thick. Slice a pocket in center of each piece. Spread about 1 tablespoon of the cream cheese mixture inside each pocket. Mix eggs, milk, and cinnamon, salt and vanilla. Dip bread slices in the mixture and let soak. Spray pan with cooking spray and fry until both sides are golden brown. Serve with warm strawberry syrup mixture.
Raspberry Cream Cheese Stuffed French Toast
3 large eggs
1 cup whole milk
8 slices of sourdough bread
½ cup soft cream cheese
2 tablespoons raspberry jam
½ tablespoons powdered sugar
Place the eggs and mild in a shallow bowl and whisk together. Set aside. Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with powdered sugar, and serve with maple syrup.
Apricot Cream Cheese French Toast
Baked Apple French Toast
Cinnamon French Toast
Superb Stuffed French Toast
Strawberry Stuffed French Toast
Raspberry Cream Cheese Stuffed French Toast
The Recipes
Apricot Cream Cheese French Toast
1 loaf of French bread cut in 8 slices
1 8 ounce package cream cheese
½ cup pecans
powdered sugar
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1 cup whipping cream
4 eggs
1 teaspoon nutmeg
1 teaspoon vanilla
Make a pocket in bread slices by slicing again, but not all the way through. Mix the cream cheese with the pecans and a couple tablespoons of the powdered sugar. Stuff the pocket in the French bread with the cream cheese mixture. Dip in the mixture of whipping cream, eggs, nutmeg and vanilla. Grill on hot griddle and serve with apricot sauce. The apricot sauce can be prepared by mixing a 12 ounce jar of apricot preserves with a ½ cup of orange juice, then heating the mixture.
Baked Apple French Toast
3 large green apples
½ cup butter
½ cup or more brown sugar
12 ounces cream cheese
12 slices firm bread; your choice plain white, wheat French, sourdough, cinnamon or your favorite
8 eggs
2 cups milk
2 tablespoons vanilla
cinnamon
Set rack in lower third of oven and preheat oven to 350F. Butter a 13 x 9 inch baking pan.
Core and cut the apples into thin wedges, leaving the skin on or you may remove skin. In a skillet, melt butter with brown sugar and 1 tablespoon water. Add the apples and cook, stirring for 2 to 3 minutes. Transfer to the baking dish and let cool. Cut cream cheese into cubes and arrange evenly over the apples. Cut the slices of bread in half diagonally and layer over the apples to cover the whole dish. In a large mixing bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all the bread. Sprinkle with cinnamon. Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving. This reheats beautifully.
Cinnamon French Toast
1 large egg
2 egg whites
¼ cup skim milk
½ teaspoon vanilla extract
½ teaspoon cinnamon, ground
1/8 teaspoon nutmeg ground
8 slices French bread, 1 inch thick
cinnamon sugar
maple syrup
In a shallow bowl, using a wire whisk of fork, beat egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside. Preheat oven to 200F. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back in dish. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 3 minutes per side. Transfer cooked slices to a plate; Keep warm in oven. Dip remaining slices in egg mixture; Cook as directed. Spray skillet with vegetable cooking spray as needed. Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. For a puffy French toast, prepare egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and Refrigerate overnight. Cook and serve as directed. Garnish with red and green apple slices.
Superb Stuffed French Toast
2 cups sliced fresh strawberries
2 tablespoons sugar
3 ounces low fat cream cheese
½ cup low fat strawberry yogurt
1½ teaspoons vanilla, divided
8 slices whole wheat bread
4 eggs
¼ cup skim milk
In medium bowl, stir together strawberries and sugar. Set aside. In food processor, blend cream cheese, strawberry yogurt and ½ teaspoon vanilla, until smooth. Spread 2 tablespoons of cream cheese mixture between 2 slices of bread. Repeat for remaining bread. Beat together eggs, milk and remaining vanilla until well blended. Coat filled bread slices in egg mixture. Warm skillet over medium heat or griddle. Place bread in pan and cook on each side until lightly browned. Top each bread slice with 1 tablespoon of remaining cream cheese mixture and ¼ cup of reserved strawberries.
Strawberry Stuffed French Toast
Makes 6 servings.
8 cups thinly sliced fresh strawberries
1 cup sugar
1 tablespoon lemon juice
4 ounces fat free cream cheese, softened
3 tablespoon pecans, chopped
1 loaf French bread
6 eggs
1/3 cup skim milk
¼ teaspoon cinnamon
¼ teaspoon salt
½ teaspoon vanilla
Pam for frying
Mix sliced strawberries, sugar and lemon juice. Microwave on high for 6 minutes, stirring every 2 minutes. With slotted spoon, take out ¼ cup reserved strawberries, mix with cream cheese and pecans. Slice bread 2 inches thick. Slice a pocket in center of each piece. Spread about 1 tablespoon of the cream cheese mixture inside each pocket. Mix eggs, milk, and cinnamon, salt and vanilla. Dip bread slices in the mixture and let soak. Spray pan with cooking spray and fry until both sides are golden brown. Serve with warm strawberry syrup mixture.
Raspberry Cream Cheese Stuffed French Toast
3 large eggs
1 cup whole milk
8 slices of sourdough bread
½ cup soft cream cheese
2 tablespoons raspberry jam
½ tablespoons powdered sugar
Place the eggs and mild in a shallow bowl and whisk together. Set aside. Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with powdered sugar, and serve with maple syrup.
