Very Strawberry Stuffed French Toast

Oh my goodness, this breakfast is seriously heavenly!!!  I never thought anything could rival my favorite Lemon Ricotta Pancakes, but this just might!  I made this for my family's 4th of July breakfast and it was perfect.  In fact, it would be perfect for just about any holiday breakfast in my opinion.  Of course I love fresh strawberries with pretty much anything, especially french toast, but the zesty orange cream cheese mixture in the middle was what really caught my attention.  Yum!  If you're morning looks like it's going to be a busy one, I would recommend making the strawberry syrup, cutting the fresh strawberries, and setting out the appropriate condiments the night before.  Hey if you want to make your life really easy, set the table the night before!  Enjoy.

VERY STRAWBERRY STUFFED FRENCH TOAST

Submitted by Amy ~ The Sisters Cafe
Recipe Source: adapted from Sandra Lee recipe

1 package (8oz) cream cheese, softened
2 T. strawberry preserves
1 T. shredded orange zest
4 eggs
1 cup half-and-half
2 T. frozen orange juice concentrate, thawed
1 1/2 t. vanilla extract
8 slices Texas Toast-style bread
Strawberry Syrup (I like this one of Erin's)
Butter
Sliced fresh strawberries
Powdered sugar (optional)
1 Decorating bag or small sandwich bag

In a small mixing bowl, stir together softened cream cheese, strawberry preserves and orange zest until smooth. Set aside.

In a bowl, whisk together the eggs, half-and-half, orange juice concentrate and vanilla extract. Pour into a shallow bowl or pie plate. Set aside.

With a paring or serrated knife, very carefully slice a pocket into the side of each bread slice (do not cut all the way through the bread). It's okay if you accidentally cut through the side of the bread a little, just do you best. Using a good quality bread and knife will make this task easier. Fill pocket with a heaping spoonful of cream cheese mixture. I have found that the easiest way to add the cream cheese mixture for me is to spoon it into a decorating bag (typically used for icing cupcakes) and insert it into the pocket that way. If you don't have any decorating bags, a small hole cut in the bottom corner of a plastic sandwich bag should do the trick as well. If you have any leftover cream cheese, save it for later as a delicious smeare on bagels, crackers, etc!

Pull out your favorite griddle or skillet. Carefully dip filled bread in egg mixture and brown for 1-2 minutes per side or until cooked. Serve hot with butter, strawberry syrup, sliced fresh strawberries and powdered sugar. Makes 4 servings.

I have good old dad to thank for this delicious twist on french toast.  My mom is a fabulous cook, and she made all sorts of amazing meals,  but dad was good at a few things, too.  He usually made breakfast food for dinner when he was in charge, and I loved it!  I can picture him with spatula in hand manning the griddle and saying "I'm not hearing any ooos and ahhhs!"  We'd then all dissolve into giggles as we made exaggerated calls of delight over our french toast.  But to be honest... when he made Ham and Swiss French Toast, I think it really deserved all those giggling "ooos" and "ahhhs!"  And it is now one of my favorite lazy dinners. Quick, delish, and filling.  I like it best with french bread, but I admit that I usually make it with whatever bread is laying around.  That means it is usually good old wheat bread, and it is still perfectly yummy!  So next time it is 5 o'clock,and your scrambling for something to make for dinner... this is your ticket!  Of course, you could always actually make it for breakfast, too. :)

Monte Cristo French Toast

Submitted by Mindy ~ The Sisters Cafe

1 loaf of french bread (or any other bread you prefer)
4 egg
1 c. milk
1/4 tsp salt
2 tsp vanilla
6 T. flour
sliced ham
sliced swiss cheese

Beat eggs, then add milk, salt, vanilla, and flour. Dip both sides of bread in the egg mixture and place in hot buttered pan.  When the first side is browned, flip one bread slice over and stack ham and swiss on top.  Then top with browned side of a second piece of bread.  When the bottom of the french toast "sandwich" is browned, flip again and brown the top piece of bread.  This will allow the cheese to melt and the ham to warm up.  Serve with butter and maple syrup!

Praline Baked French Toast

I just love recipes that can be made ahead of time. Especially if all you have to do when your ready to eat is pop it in the oven! This is one of those... baked french toast is the best when you want a fun and delicious breakfast on a busy morning. Whether it's a brunch with friends, company is visiting, or a holiday breakfast (like Easter morning), this recipe is sure to please! I love how the pecans get toasted in the oven and the topping thickens into a wonderful caramel sauce. This is definitely a winner recipe for a special (and hassle-free) breakfast!

Praline Baked French Toast
submitted by Brittany ~ The Sister's Cafe

Prepare the night before:

one loaf of French bread
6 eggs
1 cup milk (not skim)
1 cup half and half
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg

Slice the French bread and arrange in a 9x13 inch dish. Mix the rest of the ingredients and pour over bread. Cover and let sit in refrigerator overnight.

Prepare the morning of:
1/2 cup butter
2 Tb corn syrup
1 cup brown sugar
1 cup chopped pecans

Melt the butter, corn syrup and brown sugar in saucepan over medium heat, stirring until sugar dissolves and mixture starts to boil. Sprinkle the pecans over the bread. Pour sauce over everything. Bake at 350 degrees for 40 minutes uncovered.

Kneaders Chunky Cinnamon French Toast

My husband is seriously in love with Kneaders french toast. I mean, he wakes up on Saturday mornings craving it. Since this french toast is heaven in your mouth but not to your waist line, we reserve our breakfast outings for special occasions. And then... well, it is definitely worth the extra calories. :) For my husband's birthday this year, I decided to try to make it for him at home. I googled the recipe and voila! Kneaders divulged the recipe on Good Things Utah in 2005. So this is the real deal. Hope you enjoy it as much as we did!

Kneaders Chunky Cinnamon French Toast
Submitted by Mindy ~ The Sisters Cafe

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread - but leave out the raisins. Or you could use any store bought cinnamon swirl bread)
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread.  (Update: I actually don't pour over the bread anymore.  It works out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish - too eggy the other way.)   Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

1 cup brown sugar

1 cup creme (I asked the worker at Kneaders, and he confirmed that this is heavy whipping cream.)

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

IHOP French Toast

This is the best breakfast ever! Melanie gave me this recipe forever ago - and I love it! I seriously consider it the yummiest of all. I serve it for extra special occasions. It just melts in your mouth.... Use store bought french bread for best results (I've tried using my homemade and I just don't think it's as good in French Toast.) Enjoy!

IHOP French Toast
submitted by Erin

2 eggs
½ c. milk
1/8 tsp salt
1 tsp vanilla
3 T. flour
6 slices of thick sliced French bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup.

Coconut Syrup
As you must know by now (since I include this syrup recipe with every breakfast post I make!) this is my all time favorite syrup, and we ALWAYS serve it with hot breakfasts, whether it be waffles, pancakes, crepes or french toast. It’s unbeatable!

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Overnight Apple French Toast

Oh, this is SO good! If I could have taken a picture that actually did this justice, you're mouth would be watering right now, and it wouldn't be surprising if you jumped up this instant and started cutting up some apples and slicing french bread, regardless of the time of day! :) I'd like to thank my friends Jenny and Anona for making my life happier by sharing this recipe with me. Thanks, ladies. I don't know how I can ever repay you.

Overnight Apple French Toast
submitted by Erin

1 cup brown sugar
½ cup butter
2 Tb white corn syrup
3 large apples, peeled, seeded, and sliced
6 eggs
1 cup milk
1 tsp vanilla
1 loaf of French bread, sliced thick (you definitely won't need all of it)
cinnamon

To make the caramel, melt butter in saucepan and then add brown sugar and corn syrup. Heat for 5 minutes, allowing it to boil. Remove from heat and pour into a 9x13 glass pan. (The caramel will harden, but don't worry, it will turn into a syrup while baking.) Line apples over the caramel in the pan. In a separate bowl mix the eggs, milk and vanilla. Dip the bread into the mixture, coating liberally. Place bread over apples in the pan (you won't need all the bread, just enough to fill the pan). Sprinkle very generously with cinnamon. Cover and refrigerate overnight so that all the flavors can penetrate. In the morning, heat the oven to 350°, and cook uncovered for 45 minutes.