FRENCH TOAST WITH BROWN SUGAR BANANA SYRUP
Steps:
- Nonstick cooking spray
- For Syrup:
- In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water. Bring to a boil, add bananas then lower heat and let simmer for 3 minutes. Remove syrup from heat, cover and keep warm. Serve over French toast.
- Cook's Note: Also makes a great topping for ice cream.
- For French toast:
- Preheat oven to 400 degrees F.
- Slice bread into 12 slices. Reserve 2 slices plus the ends for the bread pudding Round 2 Recipe. Place remaining 8 slices on a baking sheet. Toast in oven for 3 minutes. Remove and lower oven temperature to 250 degrees F.
- In a large bowl whisk together the milk, eggs, flour, vanilla, brown sugar and salt.
- Spray a 12-inch skillet with nonstick cooking spray and place over medium heat. Working in batches of 4, dip the bread into the batter and soak both sides. Remove allowing excess to drip back into the bowl and place in the hot skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer the toast to a baking sheet fitted with a wire rack and keep warm in a 250 degree F oven. Repeat with remaining slices of bread. Save remaining batter and extra syrup for bread pudding Round 2 Recipe.
- Serve hot with Brown Sugar Banana Syrup.
BAGEL FRENCH TOAST CASSEROLE
Provided by Janelle
Time 1h25m
Number Of Ingredients 6
Steps:
- Spray a 9x13 casserole dish with cooking spray or butter.
- Cut each bagel into bite sized pieces and spread out in casserole dish. Do not pick off crunchy top layer. Leave it on and cut the bagels.
- In a bowl combine eggs, heavy whipping cream, milk, salt and vanilla. Whisk until combined.
- Pour milk mixture over the bagel cubes.
- Press each bagel into the milk mixture, ensuring each piece is well soaked.
- Place casserole in the fridge for 30 minutes or overnight.
- When ready to bake, preheat oven to 350*F
- Press each bread piece into the egg mixture again and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 5 minutes before serving.
- Serve with fresh fruit, real maple syrup and powdered sugar.
Nutrition Facts : Calories 190 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 119 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PANERA BREAD OVEN FRENCH TOAST
Make and share this Panera Bread Oven French Toast recipe from Food.com.
Provided by xpnsve
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F
- Generously butter a 13" x 9" baking pan.
- Butter both sides of bread and place in the baking pan, covering the bottom of the pan.
- In a bowl, toss pecans with brown sugar and distribute over the bread.
- Drizzle corn syrup over pecans.
- In a bowl, mix eggs, vanilla, half-and-half, milk, cinnamon and nutmeg.
- Pour evenly over bread slices. Let baking pan rest 15 to 30 minutes before putting in the oven.
- Bake for 30 to 45 minutes, until brown.
- Invert on serving tray, cut into squares and enjoy piping hot.
Nutrition Facts : Calories 543.1, Fat 37.5, SaturatedFat 15, Cholesterol 199.6, Sodium 292.2, Carbohydrate 44.1, Fiber 3, Sugar 22.1, Protein 11.2
HOW TO MAKE CLASSIC FRENCH TOAST RECIPE BY TASTY
This iconic dish is all about the details. While french toast might seem simple, looks can be deceiving. To get that perfectly crispy exterior and creamy, silky custard on the inside we spent weeks eating tons of butter, bread, and syrup to discover the best classic french toast recipe. The end result is indulgent, delicious, and most importantly, easy to make. What's not to love?
Provided by Katie Aubin
Categories Breakfast
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
- In a large bowl, whisk the eggs until well combined. Add the milk, heavy cream, brown sugar, salt, cinnamon, and vanilla bean paste and whisk until completely combined.
- Working in batches, dip each slice of challah in the custard, letting soak for 20-60 seconds on each side, until fully saturated but not soggy.
- Lightly grease the griddle with butter. Once melted, add the soaked challah on the griddle and cook, without disturbing, until golden brown and crispy, about 2 minutes. Use a flat spatula to flip the bread and continue cooking until the other side is golden brown, 2 minutes more. Wipe the pan clean between batches and add more butter as needed.
- Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 25 grams, Fat 31 grams, Fiber 0 grams, Protein 17 grams, Sugar 11 grams
PANERA FRENCH TOAST RECIPE - (4/5)
Provided by lisajesselson
Number Of Ingredients 8
Steps:
- whisk together milk, cream, eggs, honey, vanilla, and salt dip one slice at a time and turn after 15 sec. place in a large skillet over med heat with 1 Tbs melted butter sprinkle with cinnamon on both sides cook about 2 min on each side or until center is solid and sides are golden brown
CLASSIC FRENCH TOAST
Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don't even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
Provided by Julia Moskin
Categories breakfast, brunch, pancakes, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
- In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
- When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
- Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
- Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
- Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 463 milligrams, Sugar 10 grams, TransFat 0 grams
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