Nope . no need to put the egg and milk overnight. You can do this from the time you cook your french toast. You just have to prepare the milk with egg, a lil flour to become sticky then a lil salt. Then heat the pan in a low fire until the pan is already hot.
Deep the bread in your prepared mixture and put a lil butter in the pan , then put the bread and cook it until golden brown.Anyone have a recipe for stuffed French toast? You put the bread in the pan %26amp; stuff %26amp; eggs/milk overnight?
This is not the soaking kind- but you could soak it for about 15 minutes - not over night
STUFFED FRENCH TOAST
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice
Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.
Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the ';sandwiches'; into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked ';sandwiches'; warm by placing them on a baking sheet in a warm oven.
Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
French bread
1 teaspoon cream cheese
1 teaspoon favorite preserve mixture
Plus, for each egg used in the batter, add the following:
1/4 cup milk
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
dash of nutmeg
Preparation:
Slice French bread about 1 inch thick.
Cut a pocket through the top crust of each slice, but not all the way through.
Insert cream cheese and your favorite preserve mixture.
Dip in batter and cook on griddle until done.
or SMUCKERS
Stuffed French Toast
1-1lb loaf French bread
4 eggs
1 cup half-and-half
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
Filling:
1-8 ounce package cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup chopped walnuts or pecans (optional)
Glaze:
1 cup Smucker's Apricot Preserves
1/2 cup orange juice
1/2 teaspoon almond extract
In small bowl, blend together ingredients for filling until light and fluffy. Set aside.
Cut bread into 10-12 slices, approximately 1-1/2 inch thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tablespoon of filling.
Mix together the eggs, half-and-half, vanilla and nutmeg. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree oven to keep warm.
Heat preserves in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast.
French Toast Casserole
Buttered 9x13 casserole dish
350 degree oven
Baking time: 50-60 minutes
Ingredients:
1 jumbo loaf of day old bread, crust removed and cut into quarters (white bread, raisin bread, etc.)
2-8 oz. packages of cream cheese
1/2 cup sugar
1 dozen extra large eggs (beaten)
1/2 cup maple syrup
1 cup milk
2 teaspoons cinnamon
Place half the bread in the bottom of the buttered casserole. Spread cream cheese on top of bread. I cut the cream cheese into pieces. Makes it easier.
Place the remaining bread to cover the cream cheese.
Beat the egg mixture and pour on top of the bread. Cover and refrigerate over night.
Bake until center is set and golden.
Serve with maple syrup, fresh berries, preserves or toppings
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