FRENCH TOAST RECIPE WITH ORANGE JUICE RECIPES

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STUFFED FRENCH TOAST RECIPE - FOOD NETWORK



Stuffed French Toast Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 18

2 eggs
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 1/2 cups cream cheese
1/4 cup dark chocolate chips
1/2 cup medium-diced banana
1/8 cup orange juice
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup sugar
1 cup water
3 cinnamon sticks
Butter, as needed
4 (2-inch thick) pieces challah bread
Vanilla ice cream, for serving, optional
Fresh berries, for serving, optional

Steps:

  • Batter:
  • Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
  • Filling:
  • Fold all ingredients together in a bowl until well incorporated but not completely smooth.
  • Syrup:
  • Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
  • French Toast:
  • Preheat oven to 350 degrees F.
  • Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
  • Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

CHOCOLATE CHEESECAKE-STUFFED FRENCH TOAST RECIPE | GIADA ...



Chocolate Cheesecake-Stuffed French Toast Recipe | Giada ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

1 Pullman loaf, crust removed
1/2 cup cream cheese, at room temperature 
1/4 cup chocolate-hazelnut spread 
3 eggs, beaten 
1 cup whole milk 
1 tablespoon pure vanilla extract 
1/4 teaspoon kosher salt 
2 tablespoon unsalted butter 
6 ounces raspberries, fresh or frozen
1 tablespoon granulated sugar 
1/4 cup orange juice (1 orange) 
Powdered sugar, for dusting 

Steps:

  • For the French toast: Preheat the oven to 350 degrees F.
  • Make an incision in the center of the Pullman loaf, as if you were slicing the loaf in half but taking care not to cut through the ends or the back side of the loaf. Stick your hand inside the incision and press lightly on the bread to make a pocket for stuffing.
  • In a small bowl, mix together the cream cheese and chocolate-hazelnut spread with a rubber spatula until smooth. Spoon the mixture into a resealable plastic bag; snip off a corner from the bag. Pipe the mixture into the pocket and close the seam slightly around it.
  • In a medium bowl, whisk together the eggs, milk, vanilla and salt. Soak the stuffed loaf in the egg mixture, rotating it, until all the custard is absorbed, about 12 minutes.
  • Melt the butter over medium heat in a large oven-safe nonstick skillet. Gently remove the French toast from the custard pan and place in the hot skillet; cook until golden brown on all sides except the side with the pocket, 2 to 3 minutes per side. Transfer the skillet to oven and bake until firm and an inserted metal skewer comes out dry, about 15 minutes.
  • For the raspberry compote: Meanwhile, place the raspberries, granulated sugar and orange juice in a small bowl. Partially mash the fruit with the back of a fork. Set aside to macerate.
  • Remove the French toast from the oven and let rest for 10 minutes before cutting into slices. Serve drizzled with raspberry compote and dusted with powdered sugar.

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