French Toast With Banana Orange Filling Recipes

HINT-OF-ORANGE FRENCH TOAST

Steps:

• Place the bread in an 11x7-in. baking dish. In a small bowl, beat the eggs, milk, orange juice, orange zest and vanilla. Pour over bread; turn to coat. Cover and refrigerate for 8 hours or overnight., In a large skillet, cook French toast in butter over medium heat for 4 minutes on each side or until golden brown. Dust with confectioners' sugar or serve with syrup if desired.

BAKED BANANA-ORANGE FRENCH TOAST

Steps:

• Whisk together the eggs, coconut milk, orange zest and Grand Marnier in a bowl.
• Combine the butter, brown sugar and cinnamon in a sauce pan and cook over medium heat, stirring until it becomes a smooth sauce; mix in bananas.
• Spray one 9"x13" pan plus one 8"x8" pan with light cooking spray and line the pans with sliced bread; pour the egg mixture over the top, then the banana mixture.
• Chill covered overnight and then, the next morning, bake uncovered at 350 degrees for 30 minutes.

PASSIONATE FRENCH TOAST WITH BANANA TOPPING

Steps:

• In a bowl combine cinnamon and sugar. Add sliced fruit, butter and juice. Microwave until butter melts and mixture is hot. Stir until fruit slices are covered with the sauce. Pour fruit mixture over French toast. Add maple syrup or sprinkle with more cinnamon sugar on top, if you like.

FRENCH TOAST WITH BANANA-ORANGE FILLING

Steps:

• Whisk yogurt and maple syrup to blend in small bowl. Set aside.
• Combine banana and orange concentrate in medium bowl. Using fork, mash to coarse paste. Spread banana mixture on two bread slices. Top each with a second bread slice, pressing to adhere. Beat whites and milk in shallow bowl to blend.
• Melt butter in large nonstick skillet over medium heat. Dip both sides of each sandwich briefly into milk mixture and add to skillet. Cook until brown, about 3 minutes per side.
• Transfer French toast to plates. Serve with maple yogurt.

BANANA STUFFED FRENCH TOAST

Steps:

• Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
• In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
• Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.

BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.
• Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
• Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

BANANA CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• To make the filling: Mash cream cheese, banana, sugar, and vanilla.
• Slice bread in half and make little "half sandwiches" with the filling inside.
• Next, beat the eggs, milk, and salt in a seperate bowl.
• Heat butter in a skillet over medium heat.
• Dip the little half-sandwiches in the egg/milk mixture and place in the skillet.
• I cook 4 little half-sandwiches at a time for 3 minutes on the first side and 2 on the second until they are golden brown on each side.
• Sprinkle with confectioner's sugar and top with raspberries and whipped cream!
• Note: To keep them warm while I cook the rest, I keep them in a warm oven as they get done. Also, be sure to add more butter each time you put new sandwiches in the pan.

BANANA FRENCH TOAST

Steps:

• Place all ingredients except bread in a blender and mix well.
• Pour batter into a shallow dish.
• Dip each bread slice into batter for several seconds, coating both sides.
• Place bread in a buttered non stick skillet and cook over medium heat until golden on both sides.

EASY BANANA FRENCH TOAST

Steps:

• Mash the banana in a shallow bowl with a fork; mix it until most lumps disappear.
• Scramble both eggs into the bowl along with the spices and vanilla extract.
• Preheat a griddle or frying pan.
• Use cooking spray or butter.
• Dip slices of bread in mixture and transfer to pan.
• Cook both sides until done.

ORANGE FRENCH TOAST

Steps:

• Beat the eggs and then mix with the rest of the ingredients.
• Dip the bread in the French Toast batter and fry in melted butter until golden brown on both sides.

ORANGE-INFUSED MASCARPONE FRENCH TOAST

Steps:

• Make the mascarpone: In a small bowl, mix the mascarpone, marmalade, grated orange zest, honey and salt.
• Refrigerate until needed.
• Make the French toast batter: In a bowl, mix together the orange juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla.
• Pour into a baking dish or pie plate.
• Melt a little butter in a large saute pan over medium-low heat.
• Dip the challah slices quickly into batter on both sides and place 6 slices into the pan (you may need to use two large pans to make all the French toast at one time).
• Let the infused mascarpone come to room temperature so it's easier to spread.
• Use a tablespoon or knife to spread some of the cream on each piece of bread in the pan, keeping a 1/2-inch border all around the bread free from the mascarpone.
• Cover each mascarpone-slathered piece of challah with another slice of bread that has been dipped in the batter.
• Cook the French toast"sandwiches" until golden brown on one side, carefully flip them over and cook until the second side is golden brown, adding more butter as needed.
• To serve, place a French toast sandwich on each plate.
• Enjoy!