Betty Crockers French Toast Recipes

BANANA BREAD FRENCH TOAST

Steps:

• To make buttermilk syrup, in 2-quart saucepan, stir syrup ingredients until well blended. Heat to boiling. Cook 7 minutes, stirring constantly. Remove from heat; beat in vanilla with whisk. Keep warm.
• Heat nonstick skillet or griddle over medium heat. Cut banana bread into 1-inch-thick slices. In shallow dish or pan, beat eggs and milk until well mixed. Coat bread slices on both sides with egg mixture; place in hot skillet. Cook until golden brown on each side. Serve with buttermilk syrup and garnish with berries. Enjoy!

BETTY CROCKER'S FRENCH TOAST

Steps:

• Mix eggs and milk in wide bowlb. Dip each slice of bread into mixture. Brown each slice on both sides on hot griddle.

FRENCH TOAST WITH MIXED BERRIES

Steps:

• In medium bowl, beat milk, egg product, Truvía™ natural sweetener, salt and vanilla. Pour into shallow dish; set aside.
• Heat nonstick griddle or nonstick skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubble jump around, heat is just right.). Grease griddle with butter as needed.
• Dip bread into egg mixture; coating each side of bread. Place on griddle. Cook 3 to 4 minutes on each side or until golden brown.
• Serve each slice with 1/4 cup berries and 1 tablespoon whipped topping. Drizzle with syrup.

OVERNIGHT FRENCH TOAST

Steps:

• In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
• In 1-quart saucepan, melt butter over medium heat. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
• Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown. Serve with sauce.

CHOCOLATE-STUFFED FRENCH TOAST

Steps:

• In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
• In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.
• Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.
• Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Spray 13x9-inch (3-quart) baking dish with cooking spray. In small bowl, mix butter and brown sugar. Spread evenly in baking dish.
• In large bowl, beat milk, vanilla, cinnamon, ginger, salt and eggs with whisk until smooth. Stir in bread cubes. Spoon into baking dish over brown sugar mixture. Sprinkle evenly with pecans.
• Cover tightly, and refrigerate at least 1 hour but no longer than 12 hours.
• When read to bake, heat oven to 350°F. Remove cover from baking dish at least 10 minutes while preheating oven. Bake 25 to 30 minutes or until golden brown on top.
• Remove from oven. Immediately place heatproof serving plate or tray upside down on baking dish; carefully turn plate and baking dish over. Leave baking dish over rolls 1 minute; remove baking dish. Use rubber spatula to remove any caramel mixture left in bottom of baking dish; spread over top of French toast bake. Serve warm drizzled with maple syrup.

FRENCH TOAST ROLL-UPS

Steps:

• Cut crusts from slices of white bread, and flatten bread with rolling pin.
• Spread desired filling on 1 side of each slice of bread. You could combine cream cheese with fruit, or peanut butter and banana. Whatever flavor combination you would love! Tightly roll up the slice of bread. Continue for remaining slices.
• In shallow dish, beat eggs and milk with whisk. In another dish, mix sugar and cinnamon.
• In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet. Cook in batches of 3 or 4, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.

CINNAMON-RAISIN FRENCH TOAST

Steps:

• In medium bowl, beat egg product, soymilk and vanilla with egg beater or wire whisk until smooth; pour into shallow bowl.
• Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Dip bread into egg mixture until completely soaked. Place on griddle. Cook about 4 minutes on each side or until golden brown. Serve with syrup.

MUFFIN-TIN CREAM CHEESE-NUTELLA™ FRENCH TOAST

Steps:

• Heat oven to 375°F. Brush 12 regular-size muffin cups with melted butter. In small bowl, stir together cream cheese and powdered sugar; set aside.
• In large bowl, beat eggs with whisk; beat in milk, brown sugar and salt. Add baguette pieces; toss to coat. Divide half of mixture evenly among muffin cups.
• Spoon 1 teaspoon cream cheese mixture, then 1 teaspoon hazelnut spread in center of each cup. Top with remaining baguette mixture; press down lightly.
• Bake 30 to 34 minutes or until browned and crispy. Run knife around cups; let cool 5 minutes. Remove from pan. Place remaining 1/4 cup hazelnut spread in small microwavable bowl; microwave uncovered on High 30 to 60 seconds or until thin enough to drizzle. Drizzle over muffins; top with almonds.