Upside Down French Toast Recipes

CARAMEL UPSIDE-DOWN FRENCH TOAST

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, Bisquick™ mix, milk and cinnamon with whisk until blended. Place slices of bread, cut side down, single layer, in 13x9-inch (3-quart) glass baking dish. Pour egg mixture over slices. Let stand 5 minutes.
• Meanwhile, in 10-inch ovenproof skillet, melt butter over medium-low heat until melted; remove from heat. Stir in brown sugar until well blended. Turn each slice over, and place cut side down in bottom of skillet; fit slices tightly together, tearing to fit empty spots between slices. Discard remaining egg mixture.
• Bake 25 to 30 minutes or until edges are bubbly and top of toast is golden brown. Cool skillet on cooling rack 5 minutes. Run metal spatula around edges to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet, scraping any extra caramel from bottom of skillet onto French toast. Top with berries and bananas. Serve immediately.

UPSIDE-DOWN ORANGE FRENCH TOAST

Steps:

• Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.,

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 350 degrees F.
• In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
• Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
• When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

UPSIDE-DOWN FRENCH TOAST

Steps:

• Melt butter in 8-9 inch square pan in oven as it preheats.
• Sprinkle with brown sugar.
• Lay pineapple slices over brown sugar, spacing evenly.
• Beat eggs, milk and salt until blended.
• Soak 4 bread slices in milk mixture until soft, using all of the mixture.
• Arrange bread on top and pour extra milk mixture over the bread.
• Bake at 400 degrees for 25 minute or until set and lightly browned.
• Invert entire pan onto large serving platter. Or with pancake turner, lift each serving and invert onto heated individual serving plates. Garnish with parsley(I never do this though).
• Good with syrup, bacon, coffee, juice, tea or milk.

UPSIDE-DOWN BAKED APPLE FRENCH TOAST

Steps:

• Preheat oven to 375 F.
• Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
• Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
• Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
• Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
• Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
• In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.

UPSIDE DOWN APPLE FRENCH TOAST

Steps:

• Prepare the night before.
• Combine butter, brown sugar and water in saucepan, and heat on medium until bubbling stirring frequently.
• Place in 9x13 inch pan and allow to cool for 20-30 minutes.
• Peel and core apple slices, and place slices in rows together overlapping on top of sauce in pan.
• Sprinkle with raisins and cinnamom.
• Cut bread 1 - 1 1/2 inches thick.
• Place bread on top of apples.
• Mix together milk, eggs, and vanilla and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 60 minutes or until golden brown.
• Serve upside down.
• Spoon sauce in pan over French toast.

PINEAPPLE UPSIDE DOWN FRENCH TOAST

Steps:

• Preheat oven to 400F.
• In a saucepan, melt butter over moderate heat and stir in sugar until dissolved.
• Add pineapple, stirring well to incorporate.
• In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla.
• Lightly grease a 13 x 9 pan and spread pineapple mixture evenly over bottom.
• Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture.
• Bake french toast in middle of oven 20-25 minutes or until bread is golden.
• French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
• Serves 4.

PEACH UPSIDE-DOWN FRENCH TOAST

Steps:

• Melt margarine in a small saucepan; stir in brown sugar& water.
• Cook, stirring gently until thickened.
• Pour into well greased 10x15 or 9x 13 pan.
• drain peaches& reserve liquid, place peaches on top of cooled sugar mixture in pan.
• slice french bread into 1" thick slices& place slices over peaches, filling all the gaps.
• mix eggs, vanilla,& milk and pour over bread.
• cover& refrigerate overnight.
• in the morning, uncover& bake@ 350 for 40 minutes.
• cool for 5 minutes before inverting onto serving tray.
• for peach syrup: mix reserved peach liquid with cornstarch& stir over low heat until thickened add juice.
• serve warm.