Happy Sunday! Who’s ready for some french toast filled with warm strawberries and creamy cream cheese filling? With the 4th of July right around the corner, this breakfast is perfect for your hungry family and guests. I’m not sure which part is better, the strawberries and cream cheese or the golden brown french toast! Either way, enjoy this tasty treat and let me know how you liked it.

Strawberries & Cream Cheese Filled French Toast 

Image via: Pillsbury

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Ingredients

2 eggs
1/2 cup milk
1/2 teaspoon granulated sugar
8 ounces cream cheese
12 slices white bread
1 cup sliced fresh strawberries
Butter, for cooking
Maple syrup, for serving
Strawberry Syrup, for serving, recipe follows
Confectioners’ sugar, for serving

Image via: Butter with a Side of Bread

Directions

In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal.

Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberry Syrup, or confectioners’ sugar.

Strawberry Syrup:
3 cups sliced strawberries
1 cup granulated sugar
Zest and juice of 1 lemon
In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, 15 to 18 minutes.

Remove from the heat and let cool to room temperature before serving.

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Have you ever noticed the smell of warm maple syrup and fresh brioche french toast cooking is a wonderful smell to wake to on Sunday morning? I actually love the smell of any breakfast recipe items cooking! This weekend try this delicious twist on french toast by baking it instead of frying. You will love how the brioche bread is the perfect compliment to your favorite syrup.

Sunday Baked Brioche French Toast 

Image via: Have Cake will Travel

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Ingredients

6 large eggs
2 cups milk
1/3 cup heavy cream
1/3 cup plus 3 tablespoons sugar
1 teaspoon pure vanilla extract
1 teaspoon freshly grated nutmeg
1/2 teaspoon coarse salt
10 slices day-old brioche (about 3/4 inch thick)
1 cup pecans (coarsely chopped or crushed)

Image via: Hotel Bel Air 

Directions

Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.

Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.

Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

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Spring is here and it has also invited the warm weather. Wouldn’t a cool dessert make you feel better? Now, even though we enjoy the warmth it can be a bit overwhelming which causes the need for a cooling agent, stat. Well look no further because the toasted pecan ice cream balls with hot fudge dipping sauce is perfect solution for that problem.  These deliciously decorated ice cream ball are great little bit sized snacks to keep you cool in the heat and sweet on the tongue!

Toasted Pecan Ice Cream Balls w/ Hot Fudge Dipping Sauce

Image via: Your Vegan Mom

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Ingredients

½ pint of Vanilla Soy Ice Cream
1 cup of toasted Pecans
A pinch of Salt

Dipping Sauce

4 ounces of Dark Chocolate
½ cup of Soy Creamer
1 tablespoon of Non-Dairy Butter
½ teaspoon of Vanilla

Image via: Flickr

Directions

1. Take a sheet of wax paper and line it on a cookie sheet.  Put the cookie sheet in the freezer so it can get really cold.  Also put the ice cream in the refrigerator to soften it for about 15 minutes.
2. Pulse the nuts and the salt in a food processor to make coarse crumbs, the dish in put the nuts in a small dish.
3. Get the ice cream out and use either a cookie scoop or tablespoon, scoop out an ice cream ball, the take the ball and roll it around in the dish filled with the nuts, and place the ball on the cookie sheet at a time.  When you have all of your pecan coated balls on the cookie sheet then place the freezer for about an hour.
4. About 10-15 minutes before serving, make the chocolate dipping sauce.  Start by chopping the chocolate and place it in a heat proof bowl.  In a small pan on the stove bring the creamer and butter to a boil.
5. When the cream is hot, pour it over the chopped chocolate. Tap once on the counter and let sit for a minute. Add vanilla and stir until it is smooth and serve the dip with the balls.

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Happy Sunday! What’s for breakfast? If you’re looking for a delicious french toast recipe – try todays Banana Walnut French Toast! It is an upside-down recipe, so similar to a gooey sticky bun recipe, you will love how it satisfies your sweet tooth and will start your family’s day off with a smile. Thank you Betty Crocker for the yummy breakfast recipe.

 Banana Walnut French Toast 

Image via: Betty Crocker

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Ingredients

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
1/4 cup light corn syrup
1/2 cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1 lb) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 Powdered sugar, if desired

Image via: Hood Cook-Off

Directions

1. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.

2. Reserve ends of bread for another use because they don’t soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.

3. In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.

4. Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.

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Easter brunch is a favorite at my house, and I’m always trying to think of new recipe items to try! If you like pecan waffles and banana and roasted pecan maple syrup ,you will want to add this recipe to your Easter recipes to try this year. Thanks Food Network for this delicious recipe.

 Pecan Waffles & Banana Syrup Recipe

Image via: Pinterest

Ingredients

2 cups all-purpose flour
1/2 cup ground lightly toasted pecans
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 eggs, separated
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup melted butter plus 1/2 cup cold butter, cut into pieces
2 1/2 cups milk
Vegetable oil or nonstick cooking spray, for coating the waffle iron
1 cup pecan pieces
1/2 cup cane syrup
4 medium bananas, peeled and cut into 1/2-inch slices

 Image via: Copy Cat Crafts

Directions

Preheat the waffle iron according to manufacturer’s instructions and preheat the oven to 200 degrees F.

Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.

In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.

Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer’s instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.

In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.

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Make a twist in your regular French Toast this Valentine’s Day. Go get some raspberry cheesecakes for stuffing. This should be one tasty stuff for Valentine’s Day. The Valentine’s Raspberry Cheesecake Stuffed French Toast recipe will definitely add sweet moments together with your loved ones.

This recipe is effortless and so quick to make. Just the perfect recipe when you need more quality time for your loved ones rather than spending a lot in food preparations. This should be a perfect recipe for your Valentine’s date. Check your fridge and see if you have all the ingredients. Thanks All Recipes for the yummy recipe!

Valentine’s Raspberry Cheesecake Stuffed French Toast

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Ingredients

• 1 cup milk
• 2 tablespoons vanilla extract
• 1 cup white sugar
• 2 tablespoons cinnamon
• 4 eggs, beaten
• 1 cup raspberry puree
• 4 ounces cream cheese, softened
• 1 loaf French bread, cut into 1 inch slices
• Butter
• Confectioners’ sugar for dusting
• Nutmeg, for topping

Image via: Raspberri Cupcakes

Directions

1. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
2. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners’ sugar and nutmeg. Serve immediately.

You can make around six delicious servings of raspberry cheesecake stuffed French toast in just a few minutes. A hustle-free and quick recipe that will definitely complete your Valentine treat. Just like any other French toast, this is best for breakfast and snacks. The Raspberry Cheesecake Stuffed French Toast recipe can be your best breakfast-in-bed treat for your loved one.

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If you are looking for a way to bring the sweet smell of oranges and the unforgettable aroma of french toast, then today’s recipe is perfect for your Sunday. Who doesn’t love to start their weekend with warm french toast recipes, hot maple syrup and of course “flipping” through the latest posts on Stagetecture. Try this recipe, courtesy of All Recipes and let me know what you think!

Sunday Orange Pecan French Toast

Image via: Adventuress Heart

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Ingredients

1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners’ sugar for dusting

Directions

1.    In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9×13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
2.    In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
3.    Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
4.    Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners’ sugar before serving.

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