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| | From:  jackiendaisy (Original Message) | Sent: 12/14/2004 2:43 AM |
| | Oven-Baked French Toast Recipe |
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| Ingredients:
8 oz. cream cheese, softened
3/4 cup sugar
1/4 cup margarine, softened
2 tsp. vanilla
1 tsp. cinnamon
4 eggs
2 1/2 cups milk
1 to 2 lbs. French bread loaf, cut 1 to 1 1/2 " thick
Instructions:
Prepare baking dishes (2-3) by spraying with non-stick cooking spray. Beat softened cream cheese and margarine with sugar, vanilla, and cinnamon in large mixing bowl with mixer until well blended. Add eggs, one at a time; mix well. Stir in milk. Soak slices of bread in the batter, both sides, and place in prepared pans. Spoon leftover batter over slices and refrigerate overnight.
Bake at 350 degrees for 40-45 minutes or until golden brown and just slightly crispy on top. Serve with warm syrup or fruit sauce. | | |
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| Blueberry French Toast Recipe |
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| Ingredients:
12 slices day old bread cubed and crust removed
2 8-ounces cream cheese cubed
1 cup blueberries fresh or frozen
12 eggs
2 cups milk
1/3 cup maple syrup or honey
SAUCE
1 cup sugar
2 tablespoons cornstarch (combine with the sugar)
1 cup water
1 cup blueberries fresh or frozen
1 tablespoon butter
Instructions:
Place 1/2 of cubed bread in prepared 9x13" pan. Place cream cheese cubes on bread and top with the blueberries and remainder of bread. Beat eggs, add milk and syrup or honey. Pour over bread, cover with foil and refrigerate overnight. Remove 30 minutes before baking and place covered in 350 degree oven for 30 minutes then uncover and bake another 30 minutes.
SAUCE
Add water to sugar/cornstarch combination and boil for 3 minutes, add blueberries and reduce heat and simmer 8-10 minutes until berries burst. Add butter and stir. | | |
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| Strawberry Stuffed French Toast Recipe |
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Ingredients:
8 cups thinly sliced fresh strawberries
1 cup sugar
1 tablespoon lemon juice
4 ounces fat free cream cheese, softened
3 tablespoons pecans, chopped
1 loaf French bread
Egg substitute for 6 eggs
1/3 cup skim milk
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla
Pam for frying
Instructions:
Mix sliced strawberries, sugar and lemon juice. Microwave on high for 6 minutes, stirring every 2 minutes. With slotted spoon, take out 1/4 cup strawberries; mix them with the cream cheese and pecans. Set aside the rest of the sauce to serve over the French toast.
Slice bread 2 inches thick, and slice a pocket in the center of each piece. Spread about 1 tablespoon of the cream cheese mixture inside each pocket. Mix eggs, milk, cinnamon, salt and vanilla. Dip bread slices in the egg mixture and let soak. Spray pan with cooking spray and fry until both sides are golden brown. Serve with warm strawberry syrup mixture. | | |
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| | Orange Crumb French Toast Recipe |
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Ingredients:
Batter:
2 eggs
1/4 teaspoon salt
2/3 cup fresh orange juice
2 tablespoons Grand Marnier (optional)
1 cup corn flake crumbs
3 teaspoons grated orange rind (reserve 1 tsp for garnish)
3 tablespoons sweet butter for frying
8 - 3/4" slices of day-old french bread
Syrup:
1 cup Vermont maple syrup
1/4 cup fresh orange juice
1 teaspoon grated orange rind
4 tablespoons sweet butter
Instructions:
Combine eggs, salt, orange juice, and Grand Marnier with a whisk. Combine cereal crumbs with 2 teaspoons grated orange rind. Dip bread into egg/orange juice mixture, then dip in bread crumbs. Coat each bread slice evenly on all sides.
Brown on both sides in butter; drain on paper towels.
Combine syrup ingredients in saucepan; simmer 5 minutes. Arrange french toast on warm plates, and lightly dust with reserved 1 teaspoon grated orange rind. Serve with warm syrup.
Comments:
Little kids and big kids love French Toast. Our diet-conscious guests put aside their self-control when we serve this dish, usually with a side of hot, crisp bacon. | | |
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| | Banana Pecan Streusel French Toast w/ Amaretto Sauce Recipe |
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Ingredients:
8 slices Texas bread, cubed (3/4�?
4 ripe bananas, mashed (1 1/3 cups)
1 12-ounce can evaporated milk
3 beaten eggs
½ cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
¼ teaspoon almond extract
Streusel Topping:
¼ cup brown sugar
2 tablespoons flour
1 tablespoon melted butter
½ cup chopped pecans
1 teaspoon cinnamon
Amaretto Sauce:
½ cup butter
1 cup powdered sugar
¼ cup amaretto
1 egg yolk
Instructions:
In a large bowl stir together bananas, milk, eggs, sugar, vanilla, cinnamon and almond extract. Place bread cubes in a lightly greased 9"x13" pan. Pour egg mixture evenly over bread. Cover and refrigerate overnight.
To make streusel topping, in a small bowl combine brown sugar, flour, butter, and 1 teaspoon cinnamon. Stir in pecans. Sprinkle over bread in pan.
Bake uncovered at 350 degrees for about 45 minutes or until lightly browned. While baking, make the amaretto sauce: Melt butter and sugar together in a small pan over low heat. Add Amaretto and egg yolk, cooking and stirring for 2 more minutes.
Serve topped with Amaretto Sauce. | | |
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| Creme Brulee French Toast Recipe |
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| Ingredients:
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half and half cream
1 teaspoons vanilla extract
1 teaspoons orange brandy
1/4 teaspoon salt
Instructions:
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour syrup into a 9" x 13" baking dish.
Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over bread. Cover, and chill at least 8 hours, or overnight.
Preheat oven to 350 degrees. Remove the dish from the refrigerator, and bring to room temperature. Bake uncovered 35-40 minutes in a preheated oven, until puffed and lightly browned. | | |
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| | Stuffed Blueberry French Toast Recipe |
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Ingredients:
Non-stick cooking spray
12 slices of Texas toast (or challah), crusts removed, cut in 1 inch cubes (approximately 12 cups)
1 package (8 ounces) cream cheese, cut into small cubes
2 cups fresh or frozen blueberries
9 eggs, beaten
2 cups milk
1/2 cup maple syrup
Instructions:
Coat a 3 quart rectangular baking dish with cooking spray; set aside.
Place bread cubes in prepared dish. Top with cream cheese and the blueberries. (At this point, you can cover and chill up to 24 hours.)
Preheat oven to 350 degrees. In a large bowl, combine eggs, milk, and 1/2 cup maple syrup. Whisk until combined. Slowly pour the egg mixture over blueberry and bread mixture to evenly moisten the bread.
Bake 40-45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut into squares. Serve with maple syrup.
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| | Orange French Toast Recipe |
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| Ingredients:
4-5 eggs
2/3 cup orange juice
1/3 cup milk
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
8-10 1-inch slices French bread or double thin slices
1/3 cup butter
1 cup or more pecan pieces
Orange slices for garnish
Instructions:
Melt butter in 9"x13" glass casserole or baking dish, making sure sides are well buttered. Place pecan pieces evenly in butter.
Whisk together eggs, orange juice, milk, nutmeg and vanilla. In a shallow dish dip bread (one piece at a time) in egg mixture; nestle bread over the melted butter and pecans. Pour any leftover milk mixture over bread. Cover with plastic wrap and refrigerate overnight.
In the morning, heat oven to 375 degrees. Remove the plastic wrap and bake for 30-35 minutes or until puffed up and lightly brown.
Serve with bottom side up. Dust with confectioners sugar and a thin slice of orange. Serve with maple syrup. | | |
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| | Blueberry Stuffed French Toast Recipe |
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| Ingredients:
12 slices white bread
16 ounces cream cheese
1 cup blueberries
12 large eggs
1/3 cup maple syrup
2 cups milk
Blueberry Sauce:
2 tablespoon cornstarch
1 cup water
1 cup blueberries
1 tablespoon unsalted butter
Instructions:
Cut the bread slices into 1 inch cubes. Grease a 13" x 9" baking dish. Place half the bread cubes into the baking dish. Cut the cream cheese into 1" cubes and scatter over the bread cubes. Sprinkle the blueberries over the cheese and bread. Arrange the remaining bread cubes over the berries.
In a large bowl, beat the eggs with an electric mixer. Add syrup and milk. Pour liquid ingredients over the bread, cheese and berries. Chill covered overnight.
Bake at 350 degrees for 30 minutes covered with foil. Remove foil and bake another 30 minutes until puffed and golden.
Blueberry Sauce:
In mircowave bowl, stir together cornstarch and sugar. Add cold water and blueberries. Microwave 10 minutes on high, stirring every two minutes. Mixture should bubble and thicken. Add butter and stir until well melted. Refrigerate until ready to serve and then reheat. | | |
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| Blueberry Stuffed French Toast Recipe |
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| Ingredients:
12 slices white bread
16 ounces cream cheese
1 cup blueberries
12 large eggs
1/3 cup maple syrup
2 cups milk
Blueberry Sauce:
2 tablespoon cornstarch
1 cup water
1 cup blueberries
1 tablespoon unsalted butter
Instructions:
Cut the bread slices into 1 inch cubes. Grease a 13" x 9" baking dish. Place half the bread cubes into the baking dish. Cut the cream cheese into 1" cubes and scatter over the bread cubes. Sprinkle the blueberries over the cheese and bread. Arrange the remaining bread cubes over the berries.
In a large bowl, beat the eggs with an electric mixer. Add syrup and milk. Pour liquid ingredients over the bread, cheese and berries. Chill covered overnight.
Bake at 350 degrees for 30 minutes covered with foil. Remove foil and bake another 30 minutes until puffed and golden.
Blueberry Sauce:
In mircowave bowl, stir together cornstarch and sugar. Add cold water and blueberries. Microwave 10 minutes on high, stirring every two minutes. Mixture should bubble and thicken. Add butter and stir until well melted. Refrigerate until ready to serve and then reheat. | | |
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| BANANA FRENCH TOAST Recipe |
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| Ingredients:
Enough batter for 10-12 pieces of bread
Batter:
3 eggs
1/2 cup milk
1/4 cup orange juice
1/4 teaspoon vanilla
dash nutmeg
bread (I use whole wheat)
Topping (warm together):
1/2 cup maple syrup
1 tablespoon butter
sliced banana
chopped pecans
Instructions:
Mix together all batter ingredients until blended. Dip bread into batter. Fry in skillet or on griddle in melted margarine and sprinkle cinnamon on one side while frying. Cut bread into triangles and arrange on plate. Add bananas and pecans to warm topping just before serving. Pour topping over.
Guests really like this dish. Serve with bacon or sausage. | | |
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| | Stuffed French Toast Recipe |
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| Ingredients:
1 loaf French bread
Raspberry preserves
2 eggs
1/2 cup Half & Half
2 tablespoons Brandy
Instructions:
Heat griddle or large frying pan over medium heat. Cut French loaf into 1" slices. Take 2 matching slices and spread preserves on one side then close like a sandwich, repeat until whole loaf is used. Beat eggs, half and half and brandy in cake pan. Dip bread in egg batter then grill until golden brown, flip over and grill other side.
Cut in half on an angle and serve with sides of whipped butter and syrup.
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| | Crunchy Pecan French Toast Recipe |
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Ingredients:
1 egg
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoon milk
1 teaspoon vanilla
1/4 cup sugar
1/2 cup finely chopped pecans
1/2 cup crushed corn flakes
4 slices French bread, 3/4" thick
butter
Instructions:
In a bowl, beat egg, nutmeg and cinnamon together. Add milk, vanilla and sugar and stir well; pour mixture into a shallow dish. Place pecans and corn flakes in separate shallow dishes. Dip bread slices into egg mixture then press into pecans and then corn flakes. In a skillet, melt butter and cook bread slices slowly over low heat for about 3 minutes per side or until golden brown.
"We make this with our home-grown pecans and serve it with sweetened wild blackberries that are native to Tennessee."
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| | Macadamia French Toast Recipe |
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| | Cook Time: 0 min | Prep Time: 20 min | | Yield: 8 servings | |
Ingredients:
1 loaf (1-lb) french bread cut into 1-inch slices
4 eggs
2/3 cups orange juice
1/3 cup milk
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 cup butter / margarine melted
1/2 cup chopped macadamia nuts
confectioner's sugar and maple syrup (optional)
Instructions:
Arrange bread slices in a greased 13-in.x9in.x2-in baking dish. In a bowl,whisk the eggs, orange juice, milk, sugar, vanilla and nutmeg until well blended; pour over bread. Cover and refrigate for 8 hours or overnight.
Pour melted butter into a 15-in x 10-in x 1-in. baking pan. Transfer bread slices to prepared pan; sprinkle with nuts. Bake uncovered, at 400 for 20-25 minutes or until bread is a golden brown. Dust with confectioner's sugar and serve with warm syrup if desired.
Notes:
This is a very time saving receipe for a house full of guest. You prepare this the night before and bake in the morning. My guests "LOVE" this french toast dish. So easy to prepare. | | |
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| Carmelized Baked French Toast Recipe |
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| | Cook Time: 0 min | Prep Time: 20 min | | Yield: 8 servings | Inactive Prep Time: 40 min |
Ingredients:
1 stick butter
1 cup brown sugar
1/4 cup pure maple syrup
16 slices bread (bakery raisin or kuchen is great)
4 ounces Neufchatel or cream cheese
6 large eggs
1 2/3 cups milk
1 teaspoon pure vanilla
cinnamon
Instructions:
In an 11x17 corning ware pan, combine brown sugar, butter and maple syrup. Cook until dissolved and bubbly, approx. 5 minutes. Stir constantly and do not allow to burn. Spread 8 slices of bread with cheese and cinnamon. Place remaining 8 slices on top to make sandwiches, and cut sandwiches in half diagonally to fit the pan (do not overlap). Blend eggs, milk, and vanilla; pour over sandwiches. Cover and let set for at least 40 minutes or overnight in refrigerator. Uncover, bake at 350 degrees for 30-40 minutes. Flip bread over onto cookie sheet when removing from pan. If a crustier top is preferred, place back in oven for a few minutes longer. Top with a spoonful of vanilla yogurt or whipped cream and a sprinkling of berries. | | |
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| | Peaches and Cream Brulee French Toast Recipe |
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| | Cook Time: 0 min | Prep Time: 30 min | | Yield: 10 servings | Inactive Prep Time: 10 min |
Ingredients:
1 1/2 stick butter
1 1/2 cups brown sugar, packed
3 Tbsp corn syrup
10 slices bread, without crust, about 1�?thick
6 eggs
1 ½ cups half & half
1 tsp vanilla extract
1 Tbsp Triple Sec liqueur
¼ tsp salt
Peach Sauce:
Combine 2 packages thawed frozen peach slices, 1 cup sugar and 1/2 cup peach brandy.
Instructions:
Melt butter with brown sugar and corn syrup, stirring until smooth. Pour into a 15 x 10 casserole dish. Place bread slices over mixture.
Mix remaining ingredients in a blender or wisk. Pour over the bread; cover and refrigerate overnight
In the morning, allow casserole to sit at room temperature for 30 minutes. Heat sauce in pan. Bake casserole 30-35 minutes at 350°. Flip each portion and cover with sauce.
Serves 10 | | |
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