COCONUT FRENCH TOAST
Steps:
- In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.
Nutrition Facts : Calories 435 calories, Fat 22g fat (13g saturated fat), Cholesterol 371mg cholesterol, Sodium 473mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 17g protein.
APRICOT-STUFFED FRENCH TOAST
Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
- In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
- Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup and bacon.
APRICOT FRENCH TOAST
Make and share this Apricot French Toast recipe from Food.com.
Provided by pinkie
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy.
- Stir in nuts; set aside.
- Cut bread into 1 1/2 inch slices; cut a pocket in the top of each slice.
- Fill each slice with about 2 tablespoons of cream cheese mixture.
- In another bowl, beat the eggs, cream, nutmeg and remaining vanilla.
- Dip both sides of bread into egg mixture, being careful not to squeeze out the filling.
- Cook on a light greased griddle until golden brown on both sides.
- Place on an ungreased baking sheet; bake at 300 for 20 minutes.
- Meanwhile, combine preserves and orange juice in a small saucepan; heat through.
- Drizzle over hot french toast.
Nutrition Facts : Calories 674.4, Fat 30.9, SaturatedFat 14.9, Cholesterol 177.7, Sodium 672.6, Carbohydrate 87.3, Fiber 3.3, Sugar 24.2, Protein 15
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