Best 4 Stuffed French Toast Pockets Recipe By Tasty Recipes

STUFFED FRENCH TOAST POCKETS RECIPE BY TASTY

Steps:

• Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
• Roll each slice of bread flat with a mason jar or rolling pin.
• Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
• NOTE: Be careful not to press down on the center so the filling doesn't spread.
• Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
• Use a knife to refine the edges of the circle. Gently release pocket from lid.
• Press down firmly on the outer edges of the pocket with a fork to make indentations.
• Repeat steps 3-8 for each pocket. Set pockets aside.
• Preheat oven to 400˚F (200˚C).
• Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
• Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
• Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
• Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
• Let cool 5-10 minutes.
• Garnish with powdered sugar and syrup.
• 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.

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY

Steps:

• Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
• In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
• Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
• Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
• Preheat the oven to 350°F (180°C).
• Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
• While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
• Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
• Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
• Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
• Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
• Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
• Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
• Enjoy!

STUFFED FRENCH TOAST

Steps:

• In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1 teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside.
• Cut the bread into ten to twelve 1 1/2-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1 1/2 tablespoons of the cheese mixture.
• Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture is a smooth syrup.
• Beat together eggs, whipping cream, cinnamon and the 1/2 teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300 degree oven while cooking remaining slices.
• To serve, drizzle warm syrup over the hot French toast.
• Tip: For lower fat, use 1 cup refrigerated egg product in place of whole eggs and 1% milk instead of whipping cream.