French Toast Loaf Not As Eggy Recipes

FRENCH TOAST I

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

FRENCH TOAST LOAF

Steps:

• Preheat oven to 350°.
• Coat a 5x9" loaf pan with nonstick cooking spray.
• In a large bowl, combine all the ingredients except the bread cubes and mix well.
• Stir in the bread cubes and allow to sit for 10 minutes, or until all the liquid has been absorbed.
• Spoon into the loaf pan and bake for 55 to 60 minutes, or until golden.
• Remove from the pan, slice and serve with your favorite topping.
• Note: I would make this with challah or any other more substantial bread instead of just plain sliced white bread.

DISNEY'S FRENCH TOAST LOAF

Steps:

• Mix the brown sugar with 1 teaspoon of cinnamon. Keep separate.
• Mix the cream, eggs, vanilla and remaining cinnamon together to make a batter.
• Liberally spray a loaf pan with Pam or other vegetable spray. Layer three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.
• Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom. (Take your time here and pour into corners. Lift bread at corners a little to get into bottom quicker if you want.).
• Place loaf pan on some paper towels in case of overflow. Cover top of loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.
• Heat oven to 325º F. Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let rest for 5-10 minutes. Place a plate on top of loaf pan and invert to remove from pan. Cut into 7 slices and serve.

FRENCH TOAST (OR EGGY BREAD)

Steps:

• use a biscuit cutter or your desired shape to cut a shape from each piece of bread.
• break the egg into a small bowl, add the water and 2 teaspoons of the sugar, beat with a fork until mixed together.
• mix the rest of the sugar with the cinnamon and set aside until the end.
• put butter in a medium frying pan and turn the heat to medium.
• when butter is melted, dip the bread rounds quickly into the egg mixture, one at a time. let the extra mixture run off then carefully place bread on the pan.
• cook the bread rounds for about 2 minutes or until they are lightly browned underneath.
• turn over and lightly brown other side, remove from pan and put it on a piece of kitchen paper.
• sprinkle both sides of French toast with the cinnamon-sugar mixture.
• serve immediately to stop from going soggy.

CUSTARDY FRENCH TOAST

Steps:

• Directions for immediate French Toast: Yield 8 slices.
• Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
• Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard.
• Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight increase but the bread still holds it's shape.
• Lay each slice into the hot pan and cook on each side at least 4 minutes before turning, so the egg custard sets up in the bread and doesn't tear when turned.
• Flip over to the other side when first side is golden brown. Serve immediately with maple syrup, honey, powdered sugar or preserves. Repeat with additional four slices.
• Directions for Over-Night French Toast:.
• Arrange the 6-8 bread slices in a 9" x 13" pan, or use 4 slices in an 8" x 8" pan, using 1/2 of the custard for the next day. Beat eggs, milk, sugar, salt, extract and cinnamon in a bowl with a spout. Beat only until combined, not until it's frothy.
• Using a strainer, strain the custard mixture over the sliced bread; turn once, to make sure that the bread is well coated. Cover, refrigerate overnight.
• Preheat the oven to 350 degrees. Uncover the pan and bake for 30-40 minutes, until the bread is puffed up and slightly golden brown. Cut into slices and serve with topping of your choice.

FRENCH TOAST LOAF (NOT AS EGGY)

Steps:

• Tear bread into chunks, approximately one inch or so. Divide into two bowls.
• Beat eggs and milk together. Add vanilla and a sprinkle of cinnamon.
• Pour egg mixture over first bowl of bread, and evenly coat pieces. You want them coated, not soaked.
• Combine a few dry pieces and a few wet ones to make a layer on the bottom of two greased loaf pans or 8x8s. (you will make 3 layers in load pans or 2 in 8x8s.)
• Combine sugar, cinnamon, salt, and flour. Dust over the first layer. Sprinkle with a few pecans. Repeat process, ending with cinnamon-sugar mixture and pecans on top.
• Dot with butter and drizzle with maple syrup.
• Bake loaves at 325 35 to 45 minutes in a preheated oven. Bake 8x8s at 350 for 35 minute.