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| Marinated Baked French Toast | | | | | | | | | | | | | | | | | | | 5 eggs | | | | 1 tsp cinnamon | | | | | | | 1/2 cup sugar | | | 1/2 tsp nutmeg | | | | | | | 1/3 cup milk | | | 1 tsp vanilla | | | | | | | 2/3 cup orange juice | | | | | | | | | | | | | | | | | | | | | Mix all of the above together. Slice Italian bread loaf into ten 3/4-inch slices. Marinate in a glass pan | | | overnight refrigerated. Melt 3/4 stick butter in a baking pan. Bake at 425 degrees for ten minutes. Turn | | over; add chopped macadamia nuts to the top of each slice and bake for ten more minutes. | |
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| Fluffy French Toast | | | | | | | | | | | | | | | | | | | | 12 eggs | | | | 2 tsp real vanilla extract | | | | | | 2 cups half & half | | | 1 tsp ground nutmeg | | | | | | 4 tsp granulated brown sugar | | | | | | | | | | 9 slices "Texas Toast" bread (or equivalent 3/4-inch favorite bread) | | | | | | | | | | | | | | | | | Beat all ingredients with electric mixer until very frothy. Heat griddle to medium heat (325 degrees) and | | treat with non-stick spray. Soak bread in mixture until saturated. Melt/spread small amount of butter on | | griddle and immediately place bread on griddle to cook. Cook on both sides until outside is brown and | | crispy. If cooking only three slices at a time, be sure to beat mixture again before each preparation. Serving | | Suggestions: Dust each slice with powdered sugar and cut once on the diagonal. Arrange (stack on the | | cross) 3 half-slices on each plate; decorate with fresh berries and a fresh mint sprig. Serve with warm maple | | syrup on the side. Accompany with bacon or sausage if desired. Serves: 6 hearty appetites. | |
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| Crunchy French Toast | | | | | | | | | | | | | | | | | | | | 4 - 1" slices of French bread | | 1 tsp vanilla flavoring | | | | | | 1 cup shredded cheddar cheese | approximately 2 cups crushed corn flakes | | | | 3 eggs | | | | 1/2 cup chopped pecans | | | | | | 1/2 cup milk | | | | | | | | | | | | | | | | | | | | | | Spray baking sheet with PAM. With sharp knife slice bread to make pocket and stuff with 1/4 cup cheese. | | Beat eggs, milk and flavoring. Dip bread in mixture and roll in crushed corn flakes and pecans. Bake | | | 350-degrees for 20 mins. Serve with maple or fruit syrup. | | | | | | |
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| Batter Dipped French Toast | | | | | | | | | | | | | | | | | | | 2 cups biscuit mix | | | 1 tsp cinnamon | | | | | | | 1 cup orange juice | | | 1 loaf (about 12 slices) French or Italian bread | | | | 2 eggs | | | | 3 cups finely crushed corn flakes | | | | | | | | | | | | | | | | Preheat oven to 350. Grease a baking pan that will easily hold the bread or 2 smaller pans. Combine biscuit | | mix, orange juice, eggs, and cinnamon in a medium bowl; combine until well mixed. If batter is too thick, | | add 1/8 cup more orange juice. Dip each slice of bread into batter, coating well. Roll on corn flakes and | | place in baking pan. Repeat until all bread is done. Bake at 350 15 minutes. Turn over and bake another | | 10-15 minutes. Serve with sliced bananas and syrup. Serves 12 slices. | |
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| Oven Baked French Toast | | | | | | | | | | | | | | | | | | | | 10 oz. French bread | | 8 large eggs | | | | | | | 3 cups milk | | | 1 tbsp sugar | | | | | | | 1 1/2 tsp vanilla | | | 2 tbsp butter | | | | | | | | | | | | | | | | | | Coat 10x6 baking dish with butter. Layer with bread slices. Combine remaining ingredients and pour over | | bread. Sprinkle with cinnamon & refrigerate overnight. Bake at 350 for 40-45 minutes. Let sit 5 minutes | | before serving. | |
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| Pineapple Upside-Down French Toast | | | | | | | | | | | | | | | | | | 1/2 stick unsalted butter | | 1 cup milk | | | | | | | 1/4 cup firmly packed dark brown sugar | 1/4 half & half | | | | | | | 8 1"-thick slices of bread of your choice | 1/4 tsp salt | | | | | | | reserve 1/4 cup juice | | 1/4 tsp cinnamon | | | | | | | 2 large eggs | | | 1/4 tsp vanilla extract | | | | | | 10-15 oz. well-drained, canned crushed pineapple in juice, | | | | | | | | | | | | | | | | | | Preheat oven to 400 degrees F. In a saucepan melt butter over moderate heat then stir in sugar until | | | dissolved. Add pineapple, stirring well to incorporate. In a bowl, whisk together eggs, milk, half and half, | | reserved pineapple juice, salt, cinnamon and vanilla extract. Lightly grease a 13 x 9 x 2 baking dish and | | spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture and arrange in one layer | | on top of pineapple mixture. Bake French Toast in middle of oven 20 to 25 minutes or until bread is golden. | | French Toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator. | | Remove the next morning and bake as directed. Serves 4. | |
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| Baked Banana Stuffed French Toast with Almond Streusel Topping | | | | | | | | | | | | | | | Stuffing | | 1/4 cup butter | | | 1/4 tsp nutmeg | | | | | | | 1/4 cup brown sugar | | 4 firm, ripe bananas, sliced into 1/4 inch rounds | | | | 1/2 tsp cinnamon | | | | | | | | | | | Bread | | | | | | | | | | | | 1 loaf unsliced sourdough or other firm bread, cut into 8 slices about 1 inch thick | | | | Topping | | | | | | | | | | | | 1 cup sliced almonds, toasted | | 2 tbsp flour | | | | | | | 1/4 cup brown sugar | | 1/4 cup cold butter, cut into small pieces | | | | 1/4 cup oats | | | 1/2 tsp nutmeg | | | | | | | Batter | | | | | | | | | | | | 2 1/2 cups low-fat milk | | 1 tsp nutmeg | | | | | | | 6 eggs | | | | 1 tsp vanilla extract | | | | | | 1 tbsp cinnamon | | | | Melt first four stuffing ingredients in a large saute pan. Simmer on low heat for a few minutes. Add bananas | | and saute for 5 more minutes. Transfer to a bowl and cool. Using a small paring knife, cut a slit into one | | side of the bread to make a pocket -- don't go through the other 3 sides of the bread. Repeat with the | | remaining bread slices. Use a teaspoon to stuff the bananas mixture into the bread pockets. Set aside. Place | | the toasted sliced almonds in a large soup bowl for dipping. Add the remaining toping ingredients to a food | | processor and pulse to form a crumbly streusel topping. Transfer to a bowl. Mix together the batter | | ingredients with a mixture and pour into a baking pan with sides large enough to hold the 8 slices in a single | | layer. Arrange the stuffed bread slices in the batter and let soak for 10 minutes. Turn and soak for 10 more | | minutes. Spray a baking sheet large enough for all 8 slices with vegetable spray. Dip one side of the bread | | into the sliced almonds and place almond side up on the baking sheet. Repeat with remaining slices. | | Sprinkle any remaining almonds over the 8 slices. Sprinkle the streusel toping over the 8 slices. Bake in a | | preheated 400 degrees oven for about 25 minutes or until golden brown. Transfer to warm plates and serve | | with warm maple syrup. | |
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| Apple French Toast | | | | | | | | | | | | | | | | | | | | 1 cup firmly packed brown sugar (dark) | 1 large Granny Smith apple, cored, peeled and cut up | | | 1/2 cup butter, melted | | 1 loaf of day-old French Bread | | | | | 2 tbsp light corn syrup | | 3 eggs | | | | | | | | 1/2 cup cranberries | | 1 tsp Spice Blend spice | | | | | | 1 cup milk | | | 1 tbsp vanilla extract | | | | | | 1 tsp cinnamon | | | | | | | | | | | | | | | | | | | | | | In a small pan, combine the brown sugar, butter, apples, cranberries and corn syrup and cook till thick, 2-3 | | minutes Pour into a ungreased 9x13" baking pan (glass is best). Slice the bread into 3/4" inch slices. In a | | large bowl beat the eggs, milk and vanilla and spices. Dip the bread into the mixture and let each slice soak | | for 30 seconds. Arrange on top of the fruit mixture. Pour any excess liquid over, cover and refrigerate | | overnight. Bake next day in oven at 350 for 35-40 minutes. | |
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| Blueberry French Toast | | | | | | | | | | | | | | | | | | | | 12 slices white bread, crusts removed | 13 eggs | | | | | | | | 2 pkgs (8 oz each) cream cheese | 3 cup milk | | | | | | | 1 cup fresh or frozen blueberries | 1/3 cup maple syrup or honey | | | | | | | | | | | | | | | | SAUCE: | | | | | | | | | | | | 1/2 cup sugar | | | 3 cup fresh or frozen blueberries | | | | | 1-2 tbsp cornstarch | | | 2 tbsp butter or margarine | | | | | | 1/2 cup water | | | | | | | | | | | | | | | | | | | | | | Cut bread into 1-in cubes, place half in a greased 13-in x 9-in. x 2-in. baking dish. Cut cream cheese into 1-in. | | cubes; place over bread. Top with blueberries & remaining bread. In a large bowl, beat eggs. Add milk & | | syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 | | min before baking. Cover and bake at 350 degrees for 30 min. Uncover; bake 25-30 min more or until | | golden brown and the center is set. In a saucepan, combine sugar & cornstarch; add water. Bring to a boil | | over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 min | | or until berries have burst. Stir in butter until melted. Serve over French toast. Yields 6-8 serv. | |
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| Stuffed French Toast | | | | | | | | | | | | | | | | | | | | 4 diagonally cut slices French bread (1 inch thick) | 3/4 cup apricot nectar | | | | | | 3 tbsp finely chopped dried apricots -- divided | 1/2 cup sliced ripe banana -- (1 small) | | | | | 1/2 cup ricotta cheese | | 1/2 cup skim milk | | | | | | | 2 tbsp shredded mozzarella cheese | 1/4 cup frozen egg substitute -- thawed | | | | 1/4 tsp vanilla extract | | Vegetable cooking spray | | | | | | 1 tsp sugar | | | | | | | | | | | | | | | | | | | | | | Cut a slit through top of each slice of bread to form a pocket. Set aside. Combine 1 tablespoon dried | | | apricots, ricotta cheese, mozzarella cheese, sugar, and vanilla in a bowl; stir well. Stuff 2 tbsp cheese mixture | | into pocket of each slice of bread; set aside. Combine remaining 2 tbsp apricots and apricot nectar in a small | | saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 1 min. Remove from heat; stir in banana. Set | | aside, and keep warm. Combine milk and egg substitute in a large shallow dish; stir well. Place stuffed bread | | in dish, turning to coat. Let stand until milk mixture is absorbed. Coat a large nonstick skillet with cooking | | spray, and place over medium heat until hot. Gently add bread to skillet, and cook 2 minutes. Carefully turn | | bread over, and cook 2 min. or until browned. Yield: 2 servings (serving size: 2 stuffed bread slices and 1/2 | | cup sauce). | |
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