Best 7 Georgia Stuffed French Toast Recipes

CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Beat together cream cheese, powdered sugar, and vanilla until you have a spreadable consistency.
• Spread a thick layer of cream cheese filling on one side of half of the Texas Toast. Top with a second piece of Texas toast, forming a sandwich with cream cheese filling in the middle.
• In a small bowl whisk eggs, milk, granulated sugar and cinnamon together. Dip the sandwiches in the egg mixture to coat completely
• Melt butter on a griddle or skillet over medium heat. Cook sandwiches until golden brown on both sides.
• Top with strawberries, syrup, and whipped cream.

STUFFED FRENCH TOAST RECIPE

Steps:

• Prepare all ingredients. Allow cream cheese to reach room temperature.
• In a medium sized bowl, whisk eggs with milk, and half of the vanilla extract.
• In a small bowl, whip cream cheese together with sugar and the remaining vanilla extract. Add fresh blueberries into the cream mixture and stir to combine.
• Scoop up a spoonful of the cream cheese mixture and spread it onto one of the bread slices. Sandwich another slice of bread on top. Carefully dip both sides of toast into the egg mixture.
• On low heat, preheat a skillet with a tablespoon of butter. Place the assembled Stuffed French Toast and fry until golden brown, then flip over and repeat.
• Serve your Stuffed French Toast with some fresh berries and powdered sugar. Enjoy!

STUFFED FRENCH TOAST

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.

GEORGIA STUFFED FRENCH TOAST

Steps:

• 1. Cube bread and place half in buttered 9 x 13 inch baking dish. Cube cream cheese and distribute over bread cubes. Add chopped pecans. Cover with remaining half of bread cubes. Beat eggs, milk and syrup together. Carefully pour over bread mixture. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Remove plastic wrap and bake at 375 degrees for 45 minutes. Serve with heated syrup and fresh fruit

STRAWBERRIES AND CREAM STUFFED FRENCH TOAST

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it's not a big lump. Set aside.
• In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.
• In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.
• Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.
• In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
• Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
• Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
• Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)

GEORGIA FRENCH TOAST

Steps:

• In a saucepan, bring brown sugar, butter and water to a boil.
• Reduce heat; simmer for 10 minutes, stirring frequently.
• Pour into a greased 13-in.
• *9-in.
• *2-in.
• baking dish; top with peahes.
• Arange bread over peaches.
• In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread.
• Cover and refrigerate for 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Sprinkle with cinnamon.
• Cover and bake at 350 degrees for 20 minutes.
• Uncover; bake 25-30 minutes longer or until the bread is golden brown.
• Serve with a spoon.
• (pairs great with sausage).

S'MORES STUFFED FRENCH TOAST

Steps:

• In a wide shallow bowl, whisk eggs and milk until blended. Place graham cracker crumbs in another wide shallow bowl., Grease a griddle with butter; heat over medium heat. Dip both sides of bread in egg mixture, then in crumbs, patting to help coating adhere. Place bread on griddle; toast 2-3 minutes on each side or until golden brown. Sprinkle chocolate chips and marshmallows over each of 4 toast slices; top with remaining toast. If desired, serve with chocolate syrup.