MIXED BERRY FRENCH TOAST
Had this mixed berry French toast recently at a brunch and it is absolutely the best French toast I've ever had--perfect for a holiday breakfast or brunch.
Provided by cageytoo
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 10
Number Of Ingredients 11
Steps:
- Coat a 9x13-inch pan with cooking spray. Layer 1/2 of the bread in the pan.
- Beat cream cheese and sugar together with an electric mixer until creamy. Drop by teaspoonfuls over the bread. Layer mixed berries on top; layer on remaining bread. Sprinkle with cinnamon.
- Mix eggs, milk, maple syrup, butter, and vanilla extract together in a bowl and pour over bread. Press with a spatula to soak up mixture. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden and set, 45 to 50 minutes.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 51.3 g, Cholesterol 194.7 mg, Fat 21.1 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 11.3 g, Sodium 449.7 mg, Sugar 26.5 g
BERRY FRENCH TOAST CUPS RECIPE BY TASTY
Here's what you need: eggs, almond milk, vanilla, cinnamon, whole grain bread, strawberry, blueberry, raspberry, blackberry, plain greek yogurt, maple syrup, cinnamon
Provided by Mercedes Sandoval
Categories Desserts
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚F (180˚C).
- Combine eggs, milk, vanilla, and cinnamon in a large bowl.
- Dip bread slices into egg mixture and gently press into muffin tin coated with cooking spray.
- Bake for 20-25 minutes or until golden brown.
- Prepare filling and fruit slices while cups bake.
- Fill up the slices with the filling and fruit.
- Serve with a drizzle of maple syrup.
- Enjoy!
Nutrition Facts : Calories 107 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 1 gram, Protein 7 grams, Sugar 10 grams
BERRY TOAST CUPS
Time 40m
Yield Makes 4 dessert servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Combine berries, liqueur, vanilla, 2 tablespoons sugar, and a pinch of salt in a bowl and let macerate at room temperature, stirring occasionally, 20 minutes.
- While berries macerate, cut out 8 rounds from bread using cookie cutter, then roll each round with a rolling pin, pressing firmly, into a flat 3 1/4-inch round. Generously brush muffin cups with some butter and press bread rounds onto bottom and up side of cups. Brush with remaining butter and toast until bottoms are golden, about 10 minutes.
- While bread cups toast, beat cream with remaining tablespoon sugar using an electric mixer at high speed until it just holds soft peaks.
- Transfer 2 toast cups to each of 4 plates, then divide berry mixture among toast cups and top with whipped cream and any leftover liquid from berries.
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