Recipes for "french toast"

Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.

In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.

Bake in preheated oven for 60 minutes, until golden. Serve warm.

Heat oven to 350 degrees F. Spread bread cubes in single layer on 15x10-inch baking pan. Bake, stirring occasionally, 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.

Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes.

Bake 40 to 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel syrup or whipped topping, as desired.

Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.

Preheat an oven to 375 degrees F (190 degrees C).

Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.

Make Batter: Whisk together the eggs, maple syrup, cinnamon, and cream if using.

Fry The Crepes: Dip a tortilla in the batter so it’s covered on both sides, and fry in a pan over medium heat until cooked. Repeat for each tortilla.

Serve: Fold and eat with maple syrup, or roll up with yogurt and jam in the middle.

1. If using cream cheese, slice 3/4 of the way through the bread to create room for the cream cheese, leaving the top portion of the bread whole (see photo above). Gently smear the cream cheese inside, then gently push down to seal. It does not have to be perfect.

2. In a shallow, medium size bowl, whisk together the eggs, pumpkin, milk, vanilla, pumpkin pie spice, cinnamon, and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture. The bread can sit in the eggs mix up to overnight, if desired.

2. In a shallow, medium size bowl, whisk together the eggs, pumpkin, milk, vanilla, pumpkin pie spice, cinnamon, and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture. The bread can sit in the eggs mix up to overnight, if desired.

3. When ready to cook, heat a large skillet over medium heat and coat with butter. When the skillet is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately drizzled with the cider syrup (below). ENJOY!

1. Add the maple syrup, and apple cider to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a glass jar and warm over the stove before serving with the french toast.

1. Grease a 9x13 inch-baking dish with butter.

2. In a bowl, mix together 1/2 cup brown sugar, maple syrup, and 6 tablespoons melted butter. Pour half the mixture into the bottom of the prepared baking dish. Sprinkle with half the pecans.

3. In a large bowl, whisk together the eggs, milk, Grand Marnier, vanilla, cinnamon, nutmeg, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit at least a minute to soak up the eggs. Arrange the bread in the baking dish. Pour the remaining egg mix over the bread slices. Then add the remaining brown/sugar maple mix.

4. In a bowl, mix the remaining pecans, butter, and brown sugar. Sprinkle the nuts over the french toast.

5. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375° F. Bake for 45 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, cover with foil.

7. Meanwhile, make the syrup. In a small pot, mix the maple syrup, bourbon, and vanilla. Bring to a boil and reduce heat, simmer 5 minutes until thickened

8. Serve the french toast warm, drizzled with syrup. Enjoy!

1. Grease a 9×13 inch-baking dish with butter.

2. In a bowl, whip the cream cheese until fluffy, 1-2 minutes.

3. Slice each piece of bread in half, cutting almost all the way through, but leaving a 1/4 inch at the bottom. Spread the inside of the bread with cream cheese, then jam, press to enclose (see above photo). You will only need 2/3 of the jam.

4. In a large bowl, whisk together the eggs, milk, butter, vanilla, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit at least a minute to soak up the eggs. Arrange the bread in the baking dish. Pour the remaining egg mix over the bread slices. Cover and place in the fridge for 30 minutes or overnight.

5. When ready to bake, preheat the oven to 375° F. Cover with foil and bake for 25 minutes. Remove the foil and bake another 20-25 minutes or until the French toast is golden.

6. Toss the fresh strawberries with the honey and lemon.

7. Serve the french toast warm, topped with any additional whipped cream, strawberries, and maple syrup. Enjoy!

Set the bread slices out on a plate overnight to dry out. If you don’t have time or you’re making this on short notice, that’s okay – this isn’t essential, but it helps the texture.

For the raspberry sauce, heat the raspberries, water, and honey in a small saucepan over low heat. When the mixture resembles a thin sauce and is slightly bubbling around the edges, add the dissolved cornstarch and water and stir to combine. Continue to heat for a few minutes so that the cornstarch thickens the sauce just slightly. Remove from heat and let stand while you prep the French Toast. If you want a thicker sauce, add more cornstarch.

Whisk the eggs, eggnog, flour, vanilla, and cinnamon together until mostly smooth. Preheat a griddle over medium high heat (about 400 degrees). I always use my Griddler for French toast – it has the temperature dials right on the side and it makes it super easy to get that even golden brown color. Highly recommend!

When the griddle is hot, place a small pat of butter on it to melt. Dip each slice of bread in the egg mixture and flip back and forth several times to fully saturate. Place the dipped bread on the hot, buttered skillet and fry for 5-8 minutes, flip once, and fry for another 5 minutes or until both sides are evenly golden brown.

Plate the individual slices of French toast and top with the raspberry sauce, whipped cream, maple syrup, powdered sugar, or any other fun + yummy thing that you like.

The night before (if you can! if not, that’s okay, too), place the butter and onion in a small saucepan and saute for several minutes until soft. Add all the other chutney ingredients and bring to a boil. Turn the heat down and simmer for 30-45 minutes, until the mixture is soft, sweet, and thickened into a texture like applesauce. If making ahead, store in the fridge.

Heat a nonstick pan or griddle over medium high heat. Cut the slices of bread in half so you have a total of 12 bread pieces. Whisk the egg yolks, half and half, milk, vanilla, and flour until smooth. Dip the bread in the egg mixture and transfer to the hot skillet. Fry for a few minutes on each side until golden brown (I don’t recommend using butter – try to use a skillet or griddle that has a very smooth nonstick surface that makes flipping really easy). When the pieces are golden brown, arrange on four plates.

If your chutney was made the night before, heat it back up again. Shmear the French toast with a little mascarpone, top with chutney, and sprinkle with pecans. For extra fun, scoop little spoonfuls of mascarpone over the French toast – the heat of the chutney will melt the mascarpone into pretty little pools of creamy and you will be in heaven.

Dough: Mix the eggs, butter, water, honey, salt, and yeast in a bowl. Add the flour and stir until just combined (you can just use a wooden spoon for this – no mixer necessary). Cover with plastic and set aside (at room temp) for about 2 hours or until puffy and sticky. Split the dough in half and freeze one half for later. Coat your hands and your surface with plenty of flour, roll out the remaining half batch, and cut it into bite sized pieces.

Filling: Preheat the oven to 350 degrees. Whisk the eggs with the ricotta cheese and honey. Add the bite sized dough pieces and the berries. Stir gently just once or twice to combine.

Bake: Transfer to a greased 9×13 casserole dish and bake for 30-ish minutes, until the top is golden brown and the insides are fully baked. Sprinkle with powered sugar and syrup.

Whisk the eggs, milk, and vanilla together. Heat a nonstick or oiled skillet over medium high heat.

Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft).

Serve with butter, maple syrup, and toasted coconut. And everything else in the world because French toast toppings are the most fun.

Preheat the oven to 350 degrees. Grease a muffin tin and fill each opening with bread, right to the top.

Whisk the eggs, milk, cream, sugar, vanilla, and salt until smooth. Pour 3-4 tablespoons over the bread in each cup.

Combine the flour, brown sugar, and cinnamon – cut the butter into the mixture with your hands, incorporating it until small crumbs form. Top each French Toast Cup with a spoonful of crumbs.

Bake for 20 minutes or until puffy and golden brown. Top with powdered sugar and my personal favorite – Wholesome! coconut palm syrup! So good.

Preheat the oven to 350 degrees. Tear the bread into bite-sized pieces. Arrange evenly in a greased 9×13 baking dish,

Whisk the coconut milk, milk, eggs, and vanilla in a large bowl. Pour the milk mixture over the bread, covering all pieces. Bake for 40-45 minutes, keeping an eye on the top and covering with foil if it starts to burn. When finished, the french toast bake will be puffy and firm (shouldn’t jiggle when you shake it back and forth).

Optional: After everything is fully baked, top with turbinado sugar and banana slices and return to the oven uncovered for a few minutes until golden brown. Remove and let stand for 15 minutes. Top with strawberry slices for a big color pop! Pritty.

Assemble french toast like a sandwich: bread, dessert hummus or PB, fruit, more fruit, and more dessert hummus or PB, finished with bread.

Dip the entire monstrous sandwich into the egg mixture.

Fry on a panini press (shoutout!) or griddle until golden on both sides.

Top with maple syrup. I dare you.

1. Preheat the oven to 375° F.

2. Slice the bread horizontally and vertically to create 1 inch cubes, being careful not to slice all the way through the bread (see above photo). Place in a 9×13 inch baking dish.

3. In a bowl, whisk together the eggs, egg yolks (reserve the whites), cream, Grand Marnier, vanilla, melted butter, maple syrup, cinnamon, and salt. Slowly pour the batter over the bread, using your fingers to gently pull the bread apart to allow the batter to sink in. Spoon any batter from the baking dish, back over the bread until the bread has soaked up most of the batter. Don't stress if you don't use it all.

4. Line a baking dish with parchment and place the bread into the dish. Insert the butter slices in between the cubes of bread. Brush the top of the bread with the reserved egg whites. In a bowl, mix the sugar and 3/4 teaspoon cinnamon. Sprinkle the cinnamon sugar over the bread.

5. Bake for 25-35 minutes, until the French toast is golden and crisp. If the top of the bread begins to brown too quickly, cover with foil. Serve warm with cream, berries, and maple syrup.

1. Grease a 9×13 inch-baking dish with butter. In a bowl, mix 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle half the cinnamon sugar over the bottom of the baking dish.

2. In a bowl, using an electric mixer, whip the cream cheese 1 minute. Add the whipped cream and vanilla and gradually increase the speed to high. Whip until fluffy, 1-2 minutes.

3. Grab the bread and make a 1-inch slit at the top, move your knife to create space in the bread, being careful not to poke through to the other side. Spread the inside of the bread with cream cheese, press to enclose (see above photo). You will not need all the cream cheese, save the rest for serving.

4. In a large bowl, whisk together the eggs, milk, vanilla, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit at least a minute to soak up the eggs. Arrange the bread in the baking dish. Pour the remaining egg mix over the bread slices. Then sprinkle over the remaining cinnamon sugar. Cover and place in the fridge 30 minutes or overnight.

5. When ready to bake, preheat the oven to 375° F. In a bowl, mix 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, the flour, and butter. Arrange over the bread slices.

6. Cover and bake 25 minutes, remove the foil and bake another 20-25 minutes or until the French toast is deeply golden.

7. Serve the french toast warm, topped with any additional whipped cream. Enjoy!

1. In a large 9×13 inch baking dish, whisk together the eggs, milk, bourbon, vanilla, nutmeg, and a pinch of salt. Add the bread slices, and turn to coat. Let the bread sit 10 minutes, then flip and let the other side sit another 10 minutes.

2. In a small bowl, combine the sugar and cinnamon.

3. To make the cream. Using an electric mixer, whip the mascarpone and cream together until soft peaks form. Add the honey (or maple) and vanilla. Whip to combine.

4. When ready to cook, melt the butter in a large skillet over medium heat. Cook the toast until light golden 2-3, then flip and cook 3-5 minutes, until deeply golden. Sprinkle the cinnamon sugar on top of each piece of toast. Flip the toast, cinnamon-sugar side facing down, and cook 2-3 minutes, until the sugar is golden brown and caramelized.

5. Plate the french toast cinnamon sugar side facing up. Sprinkle each piece lightly with cinnamon sugar. Serve with whipped cream and maple syrup. Enjoy 🙂

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Cut each slice of bread into 1 inch wide "sticks". In a medium bowl, whisk together the milk, eggs, vanilla, maple, nutmeg, salt, and 1 tablespoon melted butter.

3. Dip each breadstick into the egg mixture and toss to coat. Remove, allowing any excess to drip off back into the bowl. Place on the prepared baking sheet. Repeat with the remaining bread. Bake for 10 minutes, flip and bake 10-15 minutes more, or until lightly golden.

4. Meanwhile, add the remaining 5 tablespoons butter to a medium pot set over medium heat. Allow the butter to brown lightly until it smells toasted and nutty, about 2-3 minutes. Remove from the heat.

5. In a small bowl, combine the sugar, and cinnamon.

6. Brush each french toast stick with browned butter and then sprinkle with cinnamon sugar…or toss to coat for extra sweetness. Serve warm with maple syrup.

1. Grease a 9x13 inch-baking dish with butter.

2. Slice each piece of bread in half, cutting almost all the way through, but leaving a 1/4 inch at the bottom. Spread the inside of the bread with blackberry jam, press to enclose (see above photo).

3. In a large bowl, whisk together the eggs, milk, 1 cup ricotta, maple syrup. vanilla, lemon zest, salt, and butter. Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.

4. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Sprinkle half the blackberries over top the french toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, loosely cover the french toast with foil.

5. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Gently fold in the remaining 1 cup ricotta. Stir in 1 tablespoon powdered sugar, if desired.

6. Serve the french toast warm, topped with whipped ricotta, fresh berries, and maple syrup. Enjoy!

Place an oven rack in the center position.

Slice the bread into 1-inch slices and then cut then slices into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

Simply Recipes / Lisa Lin

Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans.

Simply Recipes / Lisa Lin

In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)

At this point, the casserole can be baked right away, or covered and refrigerated overnight.

Simply Recipes / Lisa Lin

Simply Recipes / Lisa Lin

In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

Simply Recipes / Lisa Lin

Bake the casserole, uncovered, for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be browner and crunchier.

Let the casserole cool for about 10 minutes before serving.

Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.

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Gather all ingredients.

Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl.

Lightly butter a griddle or skillet and heat over medium-high heat. Dunk bread in the egg mixture, soaking both sides.

Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side.

Serve hot.