Ooooh! That looks like a really good recipe. I haven't had French Toast in so long. Maybe I'll try this recipe soon.
Apple Stuffed French Toast
1 loaf Italian bread -- or French bread
1 can apple pie filling -- or peach, cherry, etc.
2 eggs
milk
butter
confectioner's sugar
cinnamon butter -- for serving
Cut bread into THICK slices - about 1 1/2"; on the bottom, cut a pocket (be careful not to slice through the sides or all the way to top of bread - you want a pocket); if using apple or peach pie filling, dice so pieces are not so large (just put scissors in can and snip away - it doesn't have to be perfect);
Carefully stuff each piece of bread with filling -you may stick one or two toothpicks straight thru just to hold until you start cooking.
Mix egg and milk together; dip each stuffed pocket in the egg/milk mixture, turning to ensure both sides are soaked.
While pockets are soaking, melt butter in pan; when heated and pockets have soaked up enough egg/milk mixture, transfer to heated pan and cook on both sides til golden.
Transfer to plate; dust with confectioners sugar; top with a dollop of cinnamon butter; serve with warmed maple syrup -- although you won't need much, as the pie filling gives a nice sweet flavor.
Banana-Stuffed French Toast
16 Slices cinnamon-rasin bread
1/2 C. whipped cream cheese
4 large bananas, peeled and thinly sliced
1/2 stich butter ( unsalted suggested- I used salted)
6 eggs
3/4 C. milk
1 t. vanilla
pinch of salt (Kosher suggested)
1/2 C. warm maple syrup for serving
Preheat oven to 225
1. Lay 8 slices of bread on a work surface and spread 1 side of each with cream cheese. Top each with slightly overlapping banana slices. Cover with remaining bread to make sandwiches.
2. Melt 2 T. butter over medium heat in a large nonstick skillet. Meanwhile, in a large, shallow bowl, beat eggs, milk, vanilla and salt with a fork. Dip f sandwiches into egg mixture to soak both sides, about 5 sec. (don't over soak). Lay sandwiches in skillet and cook, turning until browned, about 5 minutes one side and 3 the other. Repeat with remaining butter and sandwiches. When done, transfer to oven racks; don not stack. Serve hot with warm syrup.
BLUEBERRY FRENCH TOAST
12 slices day old bread, crusts removed
16 oz. cream cheese
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup or honey
SAUCE:
1 c. sugar
2 T. cornstarch
1 c. water
1 c. fresh or frozen blueberries
1 T. butter
Cut bread into 1-inch cubes; place half in grease 13 X 9-inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread cubes. Beat eggs; add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover; Bake 350* F. for 30 minutes; uncover; bake 25 to 30 minutes longer or until center is set. Combine sugar, cornstarch and water until smooth; bring to boil; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer 8 to 1o minutes or until berries have burst. Stir in butter. Serve with French toast. Makes 1 ¾ c. sauce.
Cinnamon Raisin French Toast
3/4 cup evaporated skimmed milk, undiluted
1 large egg
1/2 tsp vanilla extract
1/8 tsp salt
8 slices cinnamon raisin bread
2 Tbsp butter
Put evaporated milk, egg, vanilla and salt into a shallow bowl; beat with a fork until well-blended. Dip slices of bread into mixture one at a time, turning to coat both sides. Choose a nonstick skillet that measures 9 to 10 inches across the bottom. Heat over moderate heat, adding 1 Tbsp of the butter. When melted, add 4 slices of the dipped bread and cook 2 to 3 minutes on each side until browned. Remove to warm platter or plates and keep warm while you cook remaining bread. Suggestion: Garnish with a few strawberries and banana slices. Sift a little confectioner's sugar over the toast. Serve with honey or with apricot pourable fruit.
French Toast Loaf
2 cups (1 pint) half-and-half
4 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 cups bread cubes (see note below)
Preheat oven to 350 degrees F. Coat a 5- by 9-inch loaf pan with
nonstick cooking spray. In a large bowl, combine all the ingredients
except the bread cubes; mix well. Stir in the bread cubes and
allow to sit for 10 minutes, or until all the liquid has been
absorbed. Spoon into the loaf pan and bake for 55 to 60 minutes,
or until golden. Remove from the pan; slice and serve.
I would like it to be slightly crisp and full of flavor, without being mushy