KAHLUA FRENCH TOAST
Make and share this Kahlua French Toast recipe from Food.com.
Provided by peachez
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs, add remaining ingredients ( except bread, pecans and coconut ).
- Dip bread slices in egg mixture and cook on hot, lightly oiled skillet or griddle until golden brown on each side.
- Sprinkle some pecans and coconut on top of each serving, Or serve with your favourite syrup or top with fruit.
Nutrition Facts : Calories 493, Fat 15.3, SaturatedFat 4.1, Cholesterol 215.8, Sodium 773.9, Carbohydrate 62.3, Fiber 3.4, Sugar 13.5, Protein 15.7
KAHLUA AND CREAM FRENCH TOAST
Elegant variation on French toast incorporating the coffee-infused sweet flavor of Kahlua!
Provided by Kristin
Categories Breakfast
Time 20m
Number Of Ingredients 5
Steps:
- Combine eggs, Kahlua, and cream in a medium bowl. Whisk until well combined.
- Spray a skillet with non-stick spray and heat on medium-high.
- Dip a slice of bread in the egg mixture, coating it entirely.
- Place on the skillet and repeat for as many slices will fit.
- Cook each side until golden brown, about 2-3 minutes.
- Repeat process with the remaining bread and egg mixture.
- Garnish with chopped hazelnuts when serving (if desired).
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 180 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
KAHLUA FRENCH TOAST
Make and share this Kahlua French Toast recipe from Food.com.
Provided by Linda in Madison
Categories Breakfast
Time 28m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat butter in a 12" skillet over medium heat.
- Beat the eggs, milk, cinnamon and Kahlua together in a medium sized bowl.
- When the pan is hot, dip bread in egg mixture coating both sides well.
- Place coated bread in the skillet turning occassionally till each side is golden bown.
- Remove the toast from the pan and place a dab of butter on each piece of French Toast.
- Drizzle syrup over the toast and dress with a sprinkling of confectioner's sugar.
BAKED CHALLAH FRENCH TOAST
Provided by Molly Yeh
Time 7h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight.
- Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes.
- Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes.
- When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar.
THE BEST FRENCH TOAST
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
Time 15m
Yield 4 servings.
Number Of Ingredients 9
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.
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