Holiday French Toast Recipes

THE SOUTHFIELD STORE HOLIDAY FRENCH TOAST

The Southfield Store Holiday French Toast image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 22

Ingredients

3 eggs
1/2 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Zest of one orange
1 tablespoon clarified butter
8 slices Challah bread, cut into 1-inch-thick slices
Apple Cranberry Compote, recipe follows
Pecan Compound Butter, recipe follows
Maple Syrup Reduction, recipe follows
1/4 cup powdered sugar, for garnish
1 cup fresh or frozen cranberries
1/2 cup fresh-squeezed orange juice
3 tablespoons granulated sugar
Zest of one orange
3 Granny Smith apples, peeled and cut into a 1/2-inch dice
1/2 cup pecans
Kosher salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup maple syrup

Steps:

Whisk together the eggs and heavy cream in a large bowl and add the granulated sugar, cinnamon, nutmeg, vanilla and orange zest and whisk again.
Heat some clarified butter in a large skillet over medium-high heat. Dip four slices of the Challah into the egg mixture until soaked through. Immediately place each slice onto the hot skillet. Fry until golden brown, 2 to 3 minutes per side, and set aside. Repeat with the remaining 4 slices of bread.
Cut each piece of French toast in half diagonally and plate four halves per serving. Top with Apple Cranberry Compote, a scoop of Pecan Compound Butter and a light drizzle of the Maple Syrup Reduction. Dust with powdered sugar and enjoy!
Add the cranberries, orange juice, sugar, orange zest and apples to a large skillet and cook over medium heat for about 10 minutes, or until the apples are cooked as desired.
Preheat the oven to 325 degrees F. Place the pecans on a cookie sheet and bake for about 10 minutes, or until they become aromatic and heated through. Salt immediately while still hot. Allow the pecans cool completely.
Once the pecans are completely cool, chop them up into small pieces and add to the butter, until incorporated. Set aside until ready to serve, or refrigerate.
Place the maple syrup in a small saucepan and heat over low heat until reduced by one-half. Use sparingly to top off French toast.

THE BEST FRENCH TOAST

The Best French Toast image

There's no question that this is the best French toast recipe. The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! -Audrey Rompon, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups half-and-half cream
3 large egg yolks
3 tablespoons brown sugar
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
8 slices day-old brioche bread (1 inch thick)
Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners' sugar

Steps:

In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Nutrition Facts : Calories 546 calories, Fat 24g fat (15g saturated fat), Cholesterol 263mg cholesterol, Sodium 786mg sodium, Carbohydrate 64g carbohydrate (25g sugars, Fiber 2g fiber), Protein 13g protein.

HOLIDAY MORNING FRENCH TOAST

Holiday Morning French Toast image

This is great for a breakfast or brunch. Fixed the night before and popped in the oven in the morning while you are busy with other things. Prep time does not include refrigeration time.

Provided by ElaineAnn

Categories Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup brown sugar
1/2 cup butter, melted
3 teaspoons cinnamon, divided
3 tart apples, peeled and sliced
1/2 cup raisins
1 loaf French bread, cut in 1-inch slices
6 large eggs
1 1/2 cups milk
1 tablespoon vanilla

Steps:

Combine brown sugar, butter, and 1 teaspoon cinnamon. Add apples and raisins, toss to coat well.
Spread apple mixture evenly over bottom of 13x9-inch pan. Arrange slices of bread on top.
Mix eggs, milk, vanilla, and remaining cinnamon until well blended. Pour over bread, soaking bread completely.
Cover and refrigerate 4 to 24 hours.
Bake, covered with aluminum foil, in a preheated 375° oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.
For an eye-catching presentation, loosen edges of baking dish and invert onto a large serving platter.

Nutrition Facts : Calories 485.8, Fat 12.8, SaturatedFat 6.8, Cholesterol 117.6, Sodium 562.1, Carbohydrate 79.5, Fiber 3.7, Sugar 28.5, Protein 14.6

FRENCH TOAST I

French Toast I image

There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.

Provided by Jan Bittner

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Time 20m

Yield 3

Number Of Ingredients 7

Ingredients

6 thick slices bread
2 eggs
⅔ cup milk
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
salt to taste

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.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g

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