Decadent French Toast Recipes

DECADENT CHOCOLATE FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees F. Fit a baking sheet with a wire rack.
• Slice the pound cake into 8 slices. Place the prepared baking sheet. Toast in the oven for 12 minutes.
• In a small pot, heat 1/4 cup heavy cream over low heat. When hot, whisk in the white chocolate chips until melted and fully incorporated into the cream. Remove from the heat and chill in the fridge until cool but still a pourable consistency, about 30 minutes.
• In a blender, combine three-quarters of the strawberries with the sugar. Reserve the remaining strawberries for garnish. Blend until smooth. Strain the puree through a strainer into a bowl. Cover and place in the fridge until ready to serve. Strawberry sauce can be made the day before and keep in the refrigerator in an airtight container.
• In a large chilled bowl, combined the remaining 3/4 cup heavy cream and the cooled white chocolate cream mixture. Whip with a hand mixer until medium peaks form. Cover and place in the fridge while you make the French toast.
• Heat 2 tablespoons butter in a large skillet over medium-low heat.
• In a baking dish. whisk together the chocolate milk, vanilla, cinnamon and eggs until well blended. Place 4 pieces of the pound cake into the egg mixture and let soak for 15 seconds. Flip and soak the other side for 15 seconds. Remove the cake from the egg mixture, allowing any excess to drip off, and place in the heated skillet with the butter. Cook for 3 to 4 minutes per side. Remove to a platter. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining 4 pound cake slices.
• To assemble: Place a small pool of the strawberry sauce onto 4 plates, 2 to 3 tablespoons per plate. Place 2 pieces of French toast onto each plate. Top each with a large dollop of the white chocolate whipped cream, sprinkle with the some chocolate chips and garnish with a fresh strawberry and mint sprig.

DECADENT FRENCH TOAST

Steps:

• In a shallow bowl, whisk the eggs, half-and-half, and granulated sugar until well combined.
• In a large skillet, melt 2 tablespoons butter or oil over medium heat.
• Dip each slice of bread into the egg mixture, completely coating both sides, cook on hot skillet until all slices have been made into French Toast.
• combine the cream cheese and confectioners' sugar mix well.
• Spread cream cheese mixture diagonally on each piece of bread.
• Place a dollop of Strawberry Topping on top of cheese mixture and fold over making a half. Add more topping if you like and sprinkle with powdered sugar.
• Serve and Enjoy!

DECADENT FRENCH TOAST

Steps:

• Spray a 13x9 baking dish liberally with cooking spray.
• Mix brown sugar, butter, & corn syrup (add a touch of cinnamon) in a saucepan and cook until bubbly. Pour into baking dish. Sprinkle with chopped pecans.
• Slice French bread, layer in pan.
• Mix well in a bowl; eggs, milk and cinnamon. Pour over bread. Make sure to get some of the milk mixture on each slice.
• Cover and refrigerate overnight.
• Bake at 325 degrees for 30 � 45 minutes. Invert on to serving platter or another baking dish. Enjoy!
• ***I add cinnamon to taste. I use between a teaspoon & a tablespoon for the whole recipe. I don�t measure, just shake. I also cut French bread slices in half and put cut side down. You can also serve this with whipped cream & strawberries. I prefer warm syrup. I like to invert onto something I can put into the oven to help everything to �set-up� better & keep it warm so I can get everything else done.

DECADENT FRENCH TOAST

Steps:

• Spread each slice of bread with whipped cream cheese.
• Put 2 slices of bread together to make a sandwich.
• Set aside.
• Combine eggs, milk, cinnamon, sugar, and vanilla in a medium-size dish.
• Beat well.
• Dip both sides of sandwiches in egg mixture.
• Lightly butter medium hot griddle and grill sandwiches until golden brown and cream cheese begins to melt.
• Warm strawberry preserves and maple syrup.
• Serve over French toast and top with whipped cream and chocolate chips.

DECADENT FRENCH TOAST SOUFFLE

Steps:

• Preheat oven to 350.
• Break apart croissants and place in food processor. Process into crumbs.
• Distribute evenly into 8 greased ramikens.
• In food processor, combine cream cheese, butter, 1/4 cup maple syrup and beat till creamy.
• Add heaping dollop into the middle of the croissant crumbs.
• In a large bowl, beat together eggs,1/2 cup Maple Syrup, and Half and Half.
• Pour over mixture so it's completely covered.
• Bake for 45-55 minutes or until golden.
• Sprinkle with chopped Pecans, cinnamon sugar and powdered sugar, swirl warm syrup over and serve.
• This is also good served with fresh berries.