Stuffed French Toast Recipe!?

Any flavor!Stuffed French Toast Recipe!?
This is the absolute best Stuffed French Toast recipe I have ever tried.





Baked Cream Cheese Stuffed French Toast





Ingredients





12 pieces of thick Texas style toast bread or French bread cut 1 1/2 inches thick


4 eggs


2 cups heavy cream


1 1/2 tsp of ground cinnamon


1 tsp of vanilla flavoring (no imitation vanilla)


1 stick of unsalted butter





Filling:


1 container of whipped cream cheese


1/2 cup of orange juice


1/2 cup of powdered sugar


1/2 cup of chopped pecans


zest of one orange





Prepartion:





Slightly beat eggs and add heavy cream, cinnamon, and vanilla. Dip 1 piece of bread (6 pieces for the bottom of the dish) at a time into egg mixture and lay in the bottom of a lightly buttered 9 X 13 glass casserole dish. Beat cream cheese, orange juice, powdered sugar, pecans and orange zest on low mixer speed until well blended. Spread over six pieces of toast. Top with the remaining 6 pieces of bread and pour the rest of the egg mixture over the tops of the toast. Cut butter pats and lay down on each piece of toast. Press down with a spatula and bake in a 350 degree oven for about 25 to 30 minutes until toast is brown and bubbly.Stuffed French Toast Recipe!?
AppleStuffed French Toast


1 cup packed brown sugar


1/2 cup butter (cubed)


2T. light corn syrup


1 cup chopped pecans


12 slices Italian bread 1/2 inch thick


2 large tart spples, peeled and thinly sliced


6 eggs


1 1/2 cups milk





1 1/2 tsp. ground cinnamon


1 t. vanilla extract


1/4 t. salt


1/4 t. ground nutmeg





Caramel Sauce


1/2 cup packed brown sugar


1/4 cup butter, cubed


1 T. light corn syrup





In a small saucepan, combine the brown sugar, butter.and corn syrup, cook and stir over medium heat until thickened. Pour into a greased 13 x 9 x 2 baking dish: top with half of the pecans, a single layer of bead and remaining pecans. Arrange apples and remaininng bread over the top


In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and numeg. Pour over bread. Cover and refrigerate overnight.


Remove from the refrigerator 30 minutes before baking. Bake. uncovered at 350degrees for 35-40 minutes or until lightly browned.


In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickend. Serve with French toast.








I found the recipe in a recent magazine and haven't tried it but waiting for a special time to make as it sounds absolutely delicious.
STUFFED FRENCH TOAST





1 (8 oz.) pkg. cream cheese, softened


1 tsp. vanilla


1/2 c. walnuts or pecans


1 loaf white bread


4 eggs


1/2 c. whipping cream


1/2 tsp. vanilla


1/2 tsp. nutmeg


1 (12 oz.) jar apricot preserves or seedless raspberry jam


1/2 c. orange juice





Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.





Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the ';sandwiches'; into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked ';sandwiches'; warm by placing them on a baking sheet in a warm oven.





Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.
Banana-Stuffed French Toast:





1 cup mashed ripe banana


1/2 teaspoon lemon juice


4 (1-inch-thick) slices Italian bread


1 cup skim milk


2 tablespoons brown sugar


2 teaspoons vanilla extract


1/2 teaspoon ground cinnamon


1/4 teaspoon baking powder


4 large egg whites


2 large eggs


2 teaspoons margarine, divided


1/2 cup maple syrup





Combine banana and lemon juice in a small bowl. Stir well; set aside.





Cut bread slices in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket. Stuff 2 tablespoons banana mixture into pocket of each piece of bread.





Combine milk and next 6 ingredients (milk through eggs) in a large shallow dish, and stir well with a whisk. Arrange stuffed bread pieces in a single layer in dish, turning to coat. Cover and chill 45 minutes or until milk mixture is absorbed, turning bread pieces over after 20 minutes.





Melt 1 teaspoon margarine in a large nonstick skillet over medium heat; add half of bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes or until browned. Repeat procedure with remaining margarine and bread pieces. Serve with maple syrup.





Yield: 4 servings (serving size: 2 bread pieces and 2 tablespoons maple syrup)
Use prepaired pie filling. Take an uncut loaf of bakery white bread (or whatever bread you like) either have it sliced very thick or do it yourself.


Dip it into the french toast batter of your preferance, spoon in prepaired fruit pie filling of your choice and griddle fry until done.
All I do is thickly slice a loaf of french bread, then cut a pocket in each slice.


Stuff with browned sausage and cheese, or just about whatever you like (bacon %26amp; cheese, chili, pepperoni, blueberries %26amp; cream cheese, whatever!)


Then dip each slice in beaten egg %26amp; fry until golden brown.
http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
Apple Cinnamon Stuffed French Toast


INGREDIENTS:


8 ounces cream cheese, softened


3 large eggs


1/4 cup sour cream


1/4 cup heavy cream


2 tablespoons sugar


2 tablespoons unsalted butter


1 teaspoon ground cinnamon


2 tablespoons corn oil


2 apples, peeled, cored, and finely chopped


1/2 cup apple jelly


Six 2-inch-thick slices cinnamon bread


PREPARATION:


Preheat the oven to 375 degrees F. Lightly grease a baking sheet with solid vegetable shortening.


Combine the cream cheese, sour cream, sugar, and cinnamon in a mixing bowl and beat with an electric mixer until smooth.





Fold in the chopped apple.!:)


Slice a 2-inch-wide opening into the center of the top of each piece of bread, cutting down almost all the way to the bottom. Spoon about 2 tablespoons of the cream cheese mixture into each pocket.


Whisk together the eggs and cream in a small mixing bowl. Dip each slice of French toast into the egg mixture, coating each side evenly.


Heat the butter and corn oil in a large skillet until the butter is melted and foamy. Saut茅 the bread pieces until golden on both sides, about 1 to 2 minutes per side. Place the saut茅ed pieces on the prepared baking sheet, transfer to the oven, and bake for 10 minutes, until the filling is heated through.


In the meantime, heat the apple jelly in a small saucepan or in the microwave until melted. Brush the tops of the baked French toast with the glaze, and serve.


Serves 6
http://www.dvo.com/recipes_archive/stuff鈥?/a>
I buy the frozen bread dough and thaw one loaf. Then I roll it out flat and spread browned sausage on it, roll it back up and put in bread pan to bake. When done and cooled, slice it and make french toast. My husband loves this!