Georgia French Toast Recipes

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GEORGIA PEACH FRENCH TOAST



Georgia Peach French Toast image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 cups fresh peach wedges
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup milk
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 eggs, beaten
1 loaf challah bread, cut into 1 1/4-inch-thick slices
Butter, for coating
Confectioner's sugar, for garnish
Whipped cream, for garnish
Candied Pecans, for garnish, recipe follows
1/4 cup brown sugar
1/4 cup granulated sugar
Pinch ground cinnamon
1 cup pecans, toasted

Steps:

  • For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.
  • For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.
  • Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.
  • Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.
  • Preheat the oven to 350 degrees F.
  • In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.
  • Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup

GEORGIA FRENCH TOAST



Georgia French Toast image

Make and share this Georgia French Toast recipe from Food.com.

Provided by kyle martin

Categories     Breakfast

Time 17h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup packed brown sugar
1/2 cup butter or 1/2 cup margarine
2 tablespoons water
1 (29 ounce) can sliced peaches, drained
12 slices day-old French bread (3/4 inch thick)
5 eggs
1 1/2 cups milk
1 tablespoon vanilla extract
ground cinnamon

Steps:

  • In a saucepan, bring brown sugar, butter and water to a boil.
  • Reduce heat; simmer for 10 minutes, stirring frequently.
  • Pour into a greased 13-in.
  • *9-in.
  • *2-in.
  • baking dish; top with peahes.
  • Arange bread over peaches.
  • In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Sprinkle with cinnamon.
  • Cover and bake at 350 degrees for 20 minutes.
  • Uncover; bake 25-30 minutes longer or until the bread is golden brown.
  • Serve with a spoon.
  • (pairs great with sausage).

GEORGIA STUFFED FRENCH TOAST



Georgia Stuffed French Toast image

This is a delicious breakfast idea. Make it the night before and bake it the next morning. This is good to use on Christmas Eve and bake on Christmas morning,..It is so delicious. Maple syrup is very expensive here so I use maple flavored syrup and it is good.

Provided by Linda Griffith

Categories     Other Breakfast

Time 1h5m

Number Of Ingredients 7

8 slice dry bread, crusts removed
16 oz cream cheese
1 c chopped pecans
12 large eggs
2 c milk
1/2 c maple syrup
fresh fruit if desired

Steps:

  • 1. Cube bread and place half in buttered 9 x 13 inch baking dish. Cube cream cheese and distribute over bread cubes. Add chopped pecans. Cover with remaining half of bread cubes. Beat eggs, milk and syrup together. Carefully pour over bread mixture. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Remove plastic wrap and bake at 375 degrees for 45 minutes. Serve with heated syrup and fresh fruit

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