Recipe for IHOP's stuffed French Toast?!
1/4 cup part-skim ricotta cheese
1/4 cup whipped cottage cheese
2 Tbs low-fat cream cheese
2 tsp sugar
2 tsp any extract
= (try orange, vanilla, strawberry,
almond)
12 egg substitutes
1/4 cup evaporated milk
Cooking spray, as needed
Cut a pocket in each slice of bread. Open carefully.
With an electric beater, whip together the cheeses, sugar, and extract. Spread the mixture evenly into each bread pocket.
Beat together the eggs and milk. Dip the bread slices in the egg-milk mixture. Turn to coat both sides.
Heat a nonstick pan over medium-high heat. Coat with spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.
Comments: Stuffed French toast with a creamy filling is good paired with a fibrous fruit such as a 1/2 cup fresh raspberries. 6 slices challah or French bread, cut 2 inches thick (if you can find whole-wheat, the better)
This French toast is high in sodium, primarily because of the cheeses. For a lower-sodium dish, substitute no-salt cheeses if you can find them
*French Toast (stuffed with Cream Cheese)
Ingredients
4 slices bread, use a good quality,bakery loaf
2 eggs
1 cup milk
1 pinch salt
6 tablespoons cream cheese
1 pinch cinnamon
1 teaspoon sugar
1/2 teaspoon vanilla extract
Garnishes
cinnamon sugar
1/2 cup sour cream
1/2 cup strawberries, cut up
Directions
1.Cut each slice of bread in half.
2.Beat eggs with milk and pinch of salt.
3.In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
4.Spread one-fourth of cheese filling evenly over four slices of bread.
5.Top with unspread slices of bread to form half-sandwiches.
6.Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
7.Let excess drip off.
8.Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
9.Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
10.Turn and brown second side over low heat.
11.If sandwiches fry too quickly, filling will not be warm.
12.Serve immediately, allowing 2 halves to each portion.
13.Sprinkle with cinnamon-sugar and top with sour cream and strawberries.
*Stuffed French Toast With Apple Syrup
Ingredients
Combine in medium pan on stove top:
1 cup sugar, 2 cups apple juice or cider, 1 tsp cinnamon, 2 tbsp corn starch.
Heat on med-low, stirring frequently until thickened. When thick, add two tbsp of butter. Stir until melted. This mixture can be held on warm while you prepare the French toast.
Combine in large bowl:
4 eggs, 2 cups milk, ? tsp cinnamon, 1 tbsp sugar, 1 tsp vanilla. Mix well.
Directions
Heat electric skillet to 350-400 degrees. Add a few dabs of bacon fat to melt in the skillet.
Dip one inch thick slices of French bread in egg mixture; fry in hot skillet until slightly brown on one side, then flip to the other side. While bread is cooking on side two, place a dollop of softened cream cheese onto half of the slices and spread around on the slice. Stack the cooked slices onto the slices with cream cheese to make a sandwich-type effect. Prepare all bread sandwiches this way.
To serve: Place one or two stuffed toasts onto the plate. Ladle warm syrup onto the toast. Sprinkle grated pecan pieces across the top and add a squirt of whipped cream. Serve with ham slices.
*Stuffed French Toast Covered in Fried Apples
Ingredients
1(8count)can crescent rolls
Batter
3 eggs
1 tablespoon sugar
1 teaspoon vanilla
Filling
5 ounces cream cheese(softened)
3 tablespoons butter or margarine(softened)
3/4 cup powdered sugar
1/2 teaspoon vanilla
Fried Apples
3-4 medium apples(any variety)
1/4 cup apple juice
1/8 cup sugar
1 tablespoon lemon juice
2 tablespoons butter or margarine
1 teaspoon cinnamon
Cool Whip or ice cream, if desired
cinnamon
1-2 tablespoon butter, for sauteing the toasts
Direction.
1.Preheat oven to 350 degrees. Grease or spray with cooking oil a medium sized baking sheet.
2.Don't divide the crescent rolls. Lay them out completely flat on the baking sheet. Then seperate them into four keeping two together to create four rectangles.
3.Beat together the cream cheese, butter, powerdered sugar and vanilla. Spoon onto center of each rectangle, leave about a 1/2 inch space all around.
4.Fold the rectangles from one corner to the other and then fold up the other two corners to create a triangle. Try to even out the dough and make sure there are no holes otherwise your filling will leak out. Bake for 10-15 minutes until lightly browned.
5.While baking, cut up apples into slices. Melt the butter in a medium or large skillet. Add in the apples, apple juice, and lemon juice. Cook over medium heat, stirring the apples occasionally so they won't burn. When they are soft and almost translucent, add in the sugar and cinnamon, stirring a few minutes longer until sugar is melted and sauce is thick. Set aside.
6.When the toast is finished baking cool for 3-5 minutes. Beat the eggs, sugar, and vanilla until blended. In a small skillet, melt some butter, dip one of the toast into the egg mixture and turn over to coat each side. Brown in skillet about 2 minutes to each side, continue with other three pieces.
7.Sprinkle the finished french toast with powdered sugar if desired. Top with the apples, and cool whip or ice cream. Also sprinkle a little bit of cinnamon on top of the cool whip or ice cream.
8* Stuffed french toasts can be made in advance and frozen until ready to serve. Bake about 10-15 minutes or until completely warmed through.
(You can use any fruit topping and it will still be delicious, apples are just a personal favorite of mine. I used french vanilla ice cream because that tastes great with apples, but experiment and have fun, this can be kind of rich so you will only want to eat one or two yourself.)
*''Apple of My Eye" Cinnamon-Raisin French Toast
RECIPE INGREDIENTS
1 cup whole milk
4 large eggs
4 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
8 slices cinnamon-raisin bread
6 tablespoons butter
2 Granny Smith apples, peeled, cored, thinly sliced
RECIPE METHOD
Whisk milk, eggs, 2 tablespoons sugar, vanilla and salt in 8-inch square baking dish. Add bread and let soak until egg mixture is absorbed, turning once, about 15 minutes.
Meanwhile, melt 2 tablespoons butter in heavy small skillet over medium heat. Add remaining 2 tablespoons sugar and apple slices. Sauté until apple slices are tender, about 10 minutes. Keep warm.
Melt remaining 2 tablespoons butter on heavy griddle over medium heat. Add bread to griddle and cook until golden brown, turning once, about 4 minutes per side. Transfer French toast to plates. Spoon warm sauteed apples atop. Drizzle with syrup and serve.
ENJOY :-)
Answers: * A Surprise-Inside French Toast
1/4 cup part-skim ricotta cheese
1/4 cup whipped cottage cheese
2 Tbs low-fat cream cheese
2 tsp sugar
2 tsp any extract
= (try orange, vanilla, strawberry,
almond)
12 egg substitutes
1/4 cup evaporated milk
Cooking spray, as needed
Cut a pocket in each slice of bread. Open carefully.
With an electric beater, whip together the cheeses, sugar, and extract. Spread the mixture evenly into each bread pocket.
Beat together the eggs and milk. Dip the bread slices in the egg-milk mixture. Turn to coat both sides.
Heat a nonstick pan over medium-high heat. Coat with spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.
Comments: Stuffed French toast with a creamy filling is good paired with a fibrous fruit such as a 1/2 cup fresh raspberries. 6 slices challah or French bread, cut 2 inches thick (if you can find whole-wheat, the better)
This French toast is high in sodium, primarily because of the cheeses. For a lower-sodium dish, substitute no-salt cheeses if you can find them
*French Toast (stuffed with Cream Cheese)
Ingredients
4 slices bread, use a good quality,bakery loaf
2 eggs
1 cup milk
1 pinch salt
6 tablespoons cream cheese
1 pinch cinnamon
1 teaspoon sugar
1/2 teaspoon vanilla extract
Garnishes
cinnamon sugar
1/2 cup sour cream
1/2 cup strawberries, cut up
Directions
1.Cut each slice of bread in half.
2.Beat eggs with milk and pinch of salt.
3.In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
4.Spread one-fourth of cheese filling evenly over four slices of bread.
5.Top with unspread slices of bread to form half-sandwiches.
6.Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
7.Let excess drip off.
8.Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
9.Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
10.Turn and brown second side over low heat.
11.If sandwiches fry too quickly, filling will not be warm.
12.Serve immediately, allowing 2 halves to each portion.
13.Sprinkle with cinnamon-sugar and top with sour cream and strawberries.
*Stuffed French Toast With Apple Syrup
Ingredients
Combine in medium pan on stove top:
1 cup sugar, 2 cups apple juice or cider, 1 tsp cinnamon, 2 tbsp corn starch.
Heat on med-low, stirring frequently until thickened. When thick, add two tbsp of butter. Stir until melted. This mixture can be held on warm while you prepare the French toast.
Combine in large bowl:
4 eggs, 2 cups milk, ? tsp cinnamon, 1 tbsp sugar, 1 tsp vanilla. Mix well.
Directions
Heat electric skillet to 350-400 degrees. Add a few dabs of bacon fat to melt in the skillet.
Dip one inch thick slices of French bread in egg mixture; fry in hot skillet until slightly brown on one side, then flip to the other side. While bread is cooking on side two, place a dollop of softened cream cheese onto half of the slices and spread around on the slice. Stack the cooked slices onto the slices with cream cheese to make a sandwich-type effect. Prepare all bread sandwiches this way.
To serve: Place one or two stuffed toasts onto the plate. Ladle warm syrup onto the toast. Sprinkle grated pecan pieces across the top and add a squirt of whipped cream. Serve with ham slices.
*Stuffed French Toast Covered in Fried Apples
Ingredients
1(8count)can crescent rolls
Batter
3 eggs
1 tablespoon sugar
1 teaspoon vanilla
Filling
5 ounces cream cheese(softened)
3 tablespoons butter or margarine(softened)
3/4 cup powdered sugar
1/2 teaspoon vanilla
Fried Apples
3-4 medium apples(any variety)
1/4 cup apple juice
1/8 cup sugar
1 tablespoon lemon juice
2 tablespoons butter or margarine
1 teaspoon cinnamon
Cool Whip or ice cream, if desired
cinnamon
1-2 tablespoon butter, for sauteing the toasts
Direction.
1.Preheat oven to 350 degrees. Grease or spray with cooking oil a medium sized baking sheet.
2.Don't divide the crescent rolls. Lay them out completely flat on the baking sheet. Then seperate them into four keeping two together to create four rectangles.
3.Beat together the cream cheese, butter, powerdered sugar and vanilla. Spoon onto center of each rectangle, leave about a 1/2 inch space all around.
4.Fold the rectangles from one corner to the other and then fold up the other two corners to create a triangle. Try to even out the dough and make sure there are no holes otherwise your filling will leak out. Bake for 10-15 minutes until lightly browned.
5.While baking, cut up apples into slices. Melt the butter in a medium or large skillet. Add in the apples, apple juice, and lemon juice. Cook over medium heat, stirring the apples occasionally so they won't burn. When they are soft and almost translucent, add in the sugar and cinnamon, stirring a few minutes longer until sugar is melted and sauce is thick. Set aside.
6.When the toast is finished baking cool for 3-5 minutes. Beat the eggs, sugar, and vanilla until blended. In a small skillet, melt some butter, dip one of the toast into the egg mixture and turn over to coat each side. Brown in skillet about 2 minutes to each side, continue with other three pieces.
7.Sprinkle the finished french toast with powdered sugar if desired. Top with the apples, and cool whip or ice cream. Also sprinkle a little bit of cinnamon on top of the cool whip or ice cream.
8* Stuffed french toasts can be made in advance and frozen until ready to serve. Bake about 10-15 minutes or until completely warmed through.
(You can use any fruit topping and it will still be delicious, apples are just a personal favorite of mine. I used french vanilla ice cream because that tastes great with apples, but experiment and have fun, this can be kind of rich so you will only want to eat one or two yourself.)
*''Apple of My Eye" Cinnamon-Raisin French Toast
RECIPE INGREDIENTS
1 cup whole milk
4 large eggs
4 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
8 slices cinnamon-raisin bread
6 tablespoons butter
2 Granny Smith apples, peeled, cored, thinly sliced
RECIPE METHOD
Whisk milk, eggs, 2 tablespoons sugar, vanilla and salt in 8-inch square baking dish. Add bread and let soak until egg mixture is absorbed, turning once, about 15 minutes.
Meanwhile, melt 2 tablespoons butter in heavy small skillet over medium heat. Add remaining 2 tablespoons sugar and apple slices. Sauté until apple slices are tender, about 10 minutes. Keep warm.
Melt remaining 2 tablespoons butter on heavy griddle over medium heat. Add bread to griddle and cook until golden brown, turning once, about 4 minutes per side. Transfer French toast to plates. Spoon warm sauteed apples atop. Drizzle with syrup and serve.
ENJOY :-)
iHop is the greatest.
sorry i don't have the recipe though.
look here
http://www.copycat.cdkitchen.com/
6 slices of your favorite raisin bread
6 to 8 oz cream cheese, softened
2/3 cup plus 3 tsp powdered sugar, divided use
2 small eggs (or 1 large egg)
1 1/2 cups milk
1/8 tsp cinnamon
3 tbsp Wondra (cake) flour
FOR SERVING:
fruit topping of your choice (I prefer strawberries)
In medium bowl cream together cream cheese and 2/3 cup powdered sugar until smooth then set aside.
In second bowl beat egg(s) then add milk and flour beat until well mixed.
Make sandwiches with cream cheese mixture and raisin bread making sure to leave about 1/8 to 1/4 inch space from edge of cream cheese and edge of bread, take a tiny bit of egg mixture with finger and spread around bread as to help seal slices, with fingers pinch edges of bread together, dip sandwiches in egg mixture.
Cook on Hot, lightly greased griddle until a golden brown on both sides.
Place on plates and while still hot sprinkle with remaining 3 teaspoons powdered sugar. Serve with fruit topping of your choice.
IHOP Stuffed French Toast
Texas Toast
1 pkg. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon extract (I use vanilla, but others work well, also)
1 egg, beaten
1/2 can evaporated milk
1/4 cup sugar
Cinnamon to taste
Beat together cream cheese, powdered sugar and extract till spreading consistency. Spread between 2 pieces of texas toast until desired amount of toast is prepared. In a shallow dish, beat together eggs, milk, sugar and cinnamon. Heat a oiled griddle on med-high heat until water sizzles when dropped on it. Dredge toast through egg mix one at a time and cook on griddle till golden brown then flip and repeat. Serve with whipped cream or your choice of fruit toppings. (The canned fruit in heavy syrup always works best.)