Bear Claw French Toast Recipes

BEAR CLAW FRENCH TOAST

Steps:

• For the butter, mix butter, almond extract, brown sugar, cinnamon, and almonds together.
• Mix milk, almond and vanilla extracts, and eggs together.
• On a hot skillet put 1 tablespoon butter; then a tablespoon almonds; top with dipped bread and tap bread down so it makes contact with pan.
• Repeat.
• Serve with a tablespoon of prepared butter on side.

SUPER LIGHT FRENCH TOAST

Steps:

• Mix the egg whites, milk, vanilla, and cinnamon in a large bowl. Pour the mixture onto a plate (but one with sides so the mixture doesn't slosh). Dip the bread in, allowing the mixture to soak in both sides. Do this with each slice of bread.
• Heat an electric skillet to 375 degrees fahrenheit. Spray it with cooking spray if needed. When it is hot, put the toast on and let it cook until one side is brown. When it is, flip the toast over. Do this with all the toasts.
• When the toasts are the right color, turn the heat off and serve the toast with light syrup, fresh fruit, or a sprinkle of powdered sugar. Yummy!

BEAR CLAWS, PITTSBURGH STYLE!

Steps:

• FOR THE DOUGH: Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.
• Measure warm water into large bowl and sprinkle on the yeast. Stir until dissolved. Stir in lukewarm milk mixture, eggs and half of the flour -- beat until smooth. Stir in remaining flour to make a stiff dough. Turn out on a floured board and knead 8 minutes or place in an electric mixer with a dough hook until smooth and elastic. Place in a greased bowl, turning to grease top of dough.
• Cover and let rise until doubled in bulk. Punch down and shape as desired.
• Divide dough in half. Roll out half of dough on floured board into a 9-by-18-inch rectangle. Brush with 1 tablespoon of the melted butter.
• Combine dates, raisins and lemon rind with 1/2 cup of the nuts and 3 tablespoons of the sugar. Sprinkle half of this filling over the dough.
• Fold outside third of dough over center; fold again to make a 3-layer strip 18 inches long. Pinch ends to seal.
• Cut and divide into 9 2-inch sections. Make four 1/4-inch cuts in one side of each section. Place on greased baking sheets and shape into bear claws by separating the four cut sections.
• Repeat with remaining dough and filling.
• Combine egg yolk and water. Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar.
• Let rise, uncovered, until doubled in bulk, about one hour. Bake at 400 degrees for 10 to 15 minutes or until golden.