Lemony Stuffed French Toast Recipe

Blueberry and ricotta cheese stuffed Lemon Cake French toast!https://themudhustler.com/stuffed-french-toast.
This thing makes the #bigasswaffle look small….
First you gotta make a cake
2 servings of devotion nutrition.
http://devotionnutrition.com?aff=51.
(Mud10 saves you 10%) Angel Food cake protein powder.
1/4 cup of birch benders high protein pancake mix.
1 tbsp of sf lemon Jello instant pudding mix.
1 egg.
2/3 cup of water.
1/4 cup unsweetened apple sauce.
Cook 350 for 15 min in 11x7 cake pan.
*let it cool completely.
Cut in half.
For filling
1/4 cup fresh blueberries.
1/4 cup of part skim ricotta cheese.
1/4 cup of ff Greek yogurt.
1 tbsp of sukrin icing sugar.
Mix together and reserve for filling.
Now make French toast!
1/4 cup of unsweetened almond milk.
2 eggs.
1tsp of cinnamon.
1tsp of Sukrin Gold brown sugar.
1tsp vanilla extract.
Dip first half of cake and put in pan.
Spoon on filling.
Dip second half and make a sandwich.
Cook 2 min both sides in pan.
Only 8 Weight Watcher Smart points.
For this entire recipe.
#eatwickedsmart #mudhustler #kitchengangsta #weightwatchers #weightlossjourney #flexiblediet #smartpoints #fitness #nfln #nofinishlinenation #weightlosstransformation

Special occasions call for a big pan of this crowd pleaser! Not overly sweet, and full of blueberries and a lemony tartness..this is one of our favorite brunch dishes. I originally made it for a group of kids getting home after prom, it was the perfect late night/early morning comfort food. Wherever and whenever you choose to serve this..you’ll have a happy crowd!!
Lemon-Sugar Blueberry French Toast.
(start this recipe the day before you plan on serving it).
1 package of Pepperidge farm or other white bread.
½ c melted butter.
4 T sugar.
2 T. lemon zest.
1 pint of blueberries.
4 c. whole milk.
1 tsp. Vanilla.
A pinch of salt.
6 eggs.
Leave the bread out overnight to become stale or place in a 250 degree oven for 5 minutes..
Place the sugar and lemon zest in a small bowl and stir, pressing it a little to release the zest flavors into the sugar…yum!
Lay the bread slices in a large casserole dish, drizzle with melted butter and sugar-zest mixture. Pour the blueberries over and let them tuck in around and under the bread slices..
In a separate bowl, combine eggs, vanilla and milk and salt and pour over the bread in the casserole pan. Let this soak for 2 hours or overnight in the fridge..
Bake at 350 degrees for 30-40 minutes or when you insert a knife the custard looks sets and doesn’t run..
Additions:
Confectioners sugar and maple syrup.
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Super easy Baked Blueberry French Toast recipe stuffed with cream cheese and with a homemade blueberry sauce. The perfect breakfast casserole for a brunch, bridal shower or holiday occasion. Easy to make ahead and refrigerate overnight for a quick and easy morning meal..
Ingredients:
1 lb. of Brioche or French bread, cubed.
2 (8 oz.) pkg. cream cheese.
1 c. fresh or frozen blueberries.
12 eggs.
2 c. milk.
1/3 c. maple syrup or honey.
2 tsp. vanilla.
Sauce.
1 c. sugar.
2 T. cornstarch.
1 c. water.
2 c. fresh or frozen blueberries.
1 T. butter.
Start Video Transcript.
Hi, Jess in the Rada Kitchen, thanks for joining me. Today I’m going to share with you a recipe that I picked up years ago from my little country church’s cookbook. This is a Blueberry French Toast Bake. We’re going to stuff it with cream cheese and top it off with a delicious blueberry sauce. Let’s go ahead and get started..
So for our French Toast portion I’m using brioche bread. You’ll want about a pound. If you can’t find brioche, you can just use regular French bread, the difference being that brioche is more eggy and buttery. I have some that I’ve already prepped but with my bread knife I’m just going to get some nice big cubes. About an inch. And then we are going to layer this into our buttered rectangular baking dish..
Our recipe calls for 2 packages of cream cheese. I stuck these in the refrigerator just before I was ready to use it just to firm them up a little bit because we’re actually going to cube them. So with my Rada Regular Paring I’m going to come across, and there’s no super easy way to do this, just to the best of your ability. And again, right into my bowl. I’m cutting it into 3 long strips..
First we’re going to take that cubed bread and put a layer on the bottom of my buttered Rada Rectangular Baker. Try to get everything covered there. And we’re going to top that with our cubed cream cheese. This is going to be that delicious filling. I discovered this recipe years ago and my mom and I have made it for so many different baby showers, wedding showers, brunches, holiday get-togethers, you name it. It’s such a great starter for the day. Everyone always loves it..
We’re going to top this with the rest of our bread. Then I have a cup of fresh blueberries that are going to go on top. Then we will cover this with our egg batter and pop it into the oven. Here I’ve cracked a dozen eggs. I’m going to add 2 cups of whole milk, and then some vanilla, and then 1/3 cup of either honey or real maple syrup. And whisk it together..
Let’s go ahead and pour that egg mixture all over the top of our French Toast Bake. Now you want to give this a little bit of time to sit so the bread can absorb all of this mixture. You can do it overnight if you want it to be ready for the oven in the morning. If you’re making it kind of last minute just let it sit for however long you have available before baking it. My oven is preheated to 350 degrees..
You’re going to bake it covered for about 30 minutes, then you pull it out, take the tin foil off, and back in it goes for about 25 minutes more. We are moving on to make blueberry sauce. In my saucepan I’m going to add a cup of sugar and 2 tablespoons of cornstarch. Then with my Rada Handi-Stir I’m going to whisk in some cold water. We are going to let this mixture come to a boil and then we’ll add our blueberries. And you just want to stir occasionally as all those blueberries burst open. When that happens drop the temperature on the stove and let the blueberries hang out, stirring occasionally while the French toast bakes in the oven..
So 30 minutes have gone by. So we’ll take our foil off the French Toast Bake. And back into the oven it’s going to go for an additional 30 minutes..
And here we have our Blueberry French Toast Bake! Thank you so much for joining me. Be sure to subscribe to our YouTube channel, and visit our website at RadaCutlery.com..
End of Video Transcript.
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Treat your mother by making her this delicious lemon-blueberry stuffed French toast recipe this Sunday. #MothersDay #IdahoDairy

French toast is one of the most perfect breakfast foods around, but can you make it even better? We learned a trick to add a bit of ricotta to the mix.
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Trying to up your breakfast game? Try this quick and easy french toast recipe from the Quicker Picker Upper. Keep an eye out for another quick recipe brought to you by Bounty coming soon. Proud to partner with Bounty who, together with Feeding America, is helping to provide 10 million meals to people in need. For more info, click here: https://www.feedingamerica.org/about-us/partners/covid-19-response-partners/bounty.
Recipe:
Classic French Toast Ingredients.
-Thick slices of bread (white country loaf, challah, french brioche, or chocolate babka).
-Classic French Toast Custard or Fancy French Toast Custard (see below).
-2 Tbsp Butter, melted.
-Maple syrup, for serving.
-Butter, for serving.
French Toast Casserole Ingredients.
-Brioche loaf, cut into 1” cubes.
-Classic French Toast Custard or Fancy French Toast Custard (see below).
-Handful of pecans.
-Turbinado sugar.
-4 Tbsp butter, melted.
-3 Tbsp brown sugar.
-1 tsp cinnamon.
-Pinch kosher salt.
-Butter, for serving.
-Maple syrup, for serving.
Classic French Toast Custard Ingredients.
-1 ½ cups whole milk.
-2 large eggs.
-3-4 Tbsp granulated white sugar.
-1-2 tsp real vanilla extract.
-½ tsp ground cinnamon.
-½ tsp nutmeg.
Fancy French Toast Custard Ingredients.
-1 ½ cups Half & Half or heavy cream.
-3-4 egg yolks.
-3-4 Tbsp dark brown sugar.
-1-2 tsp vanilla paste or one scraped vanilla bean.
-½ tsp nutmeg, grated.
-Zest 1 lemon or orange.
-Splash of bourbon, rum, or brandy.
Tangy Butter for Chocolate Babka Toast Ingredients (Optional).
-8 ounces cream cheese (room temperature).
-3 Tbsp white sugar.
-1 pinch kosher salt.
Classic French Toast Method:
1. Start by cutting your bread of choice into thick slices. Place onto a wire rack set in a rimmed baking sheet. Leave out overnight uncovered, or preheat the oven to its lowest temperature and place the bread in for 15-20 minutes, flipping halfway through. Either way, your bread should be nice and dry..
2. For the classic custard, in a large bowl combine 1 ½ cups of whole milk, 2 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain..
3. For fancy french toast custard, in a large bowl combine 1 ½ cups of half & half or heavy cream, 3-4 egg yolks, 3-4 tablespoons of dark brown sugar, 1-2 teaspoons of vanilla paste or one scraped vanilla bean, ½ teaspoon of freshly grated nutmeg, the zest of a lemon or orange, and a splash of either bourbon, rum, or brandy. Whisk together until fully combined..
4. Once the custard is ready, pour it into a cake pan or pie plate. Grab a piece of thickly cut bread and drop it into the custard, letting it sit for 20-30 seconds on each side..
5. Heat 2 tablespoons of melted butter in a non-stick skillet over medium heat. Add the soaked bread to the skillet and let the bread fry for 3-5 minutes on each side, until golden brown..
6. Place onto a wire rack set in a rimmed baking sheet in a 350°F oven while you cook all of the pieces..
7. Once every piece of toast is complete, stack on a plate, topped with butter and maple syrup..
8. For a tangy butter for the chocolate babka, whip together 8 ounces of room temperature cream cheese with 3 tablespoons of sugar and a pinch of salt..
French Toast Casserole Method:
1. Start by cutting a large loaf of brioche bread into large cubes. Generously butter a casserole dish, making sure to get every inch. Fill dish with the pieces of bread cubes..
2. For the custard, into a large bowl goes 1 ½ cups of whole milk, 5 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain..
3. Then pour the custard evenly all over the bread cubes, making sure that every piece is saturated. For good measure, give it a nice messy toss for even custard distribution..
4. Wipe down any mess created from tossing the bread cubes, then cover the dish with a lid. Place in the fridge overnight to bake the next day, or you can bake it immediately..
5. When ready to bake, prepare the topping. In a small bowl, combine 4 tablespoons of melted butter, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon and a pinch of kosher salt. Whisk until completely combined then set aside..
6. Chop a handful of pecans then scatter across the top of the casserole. Then drizzle evenly with the brown sugar butter mixture. Top it off with a few generous pinches of turbinado sugar..
7. Place into a 350°F oven for 35-45 minutes, rotating halfway through baking. Remove when golden brown. Let rest for at least 10 minutes..
8. After 10 minutes, slice and serve, topping with butter and maple syrup..
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INGREDIENTS.
1 loaf of challah bread, cut into 1-1/2 inch slices.
8 oz cream cheese, softened.
1/4 cup strawberry jam.
Zest of half a small lemon.
1/2 tsp vanilla extract.
1/3 cup fresh strawberry or blueberry (optional).
3 eggs.
1 cup half and half.
1/2 tsp vanilla.
1 tsp ground cinnamon.
2 Tbsp brown sugar.
1-2 Tbsp butter to cook ’em.
Maple syrup, for serving.
INSTRUCTIONS.
1. In a small bowl, combine softened cream cheese, vanilla and beat until is smooth. Add strawberry jam and continue to mix until well incorporated. Add chopped strawberry and lemon zest. Mix together with spatula.
2. Transfer filling to a piping bag or ziplock and set aside until ready to use..
3. In a shallow bowl, crack eggs, add half and half, vanilla extract, cinnamon, brown sugar and whisk until everything is well combined..
4. In a large, heavy-bottomed skillet melt the 1 tablespoons butter over medium heat..
5. Stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side..
6. Once the slices are coated with the custard base, place them into the skillet. Cook each slice of stuffed French toast until golden brown, on each side (about 6 minutes in total)