Walnut Raisin French Toast Recipes

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CINNAMON RAISIN STUFFED FRENCH TOAST



Cinnamon Raisin Stuffed French Toast image

This is quick and easy, and sure to please!

Provided by Kat

Categories     Breakfast and Brunch     French Toast Recipes

Time 30m

Yield 4

Number Of Ingredients 8

4 ounces cream cheese, softened
1 tablespoon white sugar
⅛ teaspoon ground cinnamon
8 slices raisin cinnamon bread (such as Pepperidge Farm®)
2 eggs
3 tablespoons milk
⅛ teaspoon ground cinnamon
1 teaspoon butter, or as needed

Steps:

  • In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.
  • In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
  • Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 32.7 g, Cholesterol 127.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 11.7 g, SaturatedFat 7.8 g, Sodium 340.8 mg, Sugar 15.9 g

RAISIN FRENCH TOAST CASSEROLE



Raisin French Toast Casserole image

Make and share this Raisin French Toast Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 loaf cinnamon raisin bread, cubed
6 eggs, beaten
3 cups milk
2 teaspoons vanilla
powdered sugar
maple syrup

Steps:

  • Put the bread cubes in a greased 13x9 inch baking dish.
  • In a mixing bowl, whisk together the eggs, milk, and vanilla.
  • Pour egg mixture evenly over the bread cubes.
  • Cover and refrigerate 2 hours or overnight.
  • Remove from refrigerator 20 minutes before baking; preheat oven to 350°.
  • Bake, uncovered, for 45-50 minutes or until golden brown.
  • Sprinkle with powdered sugar.
  • Serve with maple syrup, if desired.

THE BEST RAISIN BREAD FRENCH TOAST



The Best Raisin Bread French Toast image

What a wonderful breakfast to make. The best day is Sunday when you wake up and just want to take it easy all day.

Provided by Alexis Mom

Categories     One Dish Meal

Time 14m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup half-and-half
2 eggs
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla
8 slices raisin bread
2 bananas, sliced
1/4 cup pecans, chopped
1 cup syrup

Steps:

  • In large bowl, combine all french toast ingredients except the bread and beat until smooth.
  • Spray large nonstick skillet or griddle with nonstick cooking spray.
  • Heat over medium high heat until hot.
  • Dip each slice of bread in egg mixture and add to skillet.
  • Cook 2 to 4 minutes on each side or until golden brown.
  • Top each serving with banana slices and pecans and drizzle with syrup.

RUM RAISIN FRENCH TOAST



Rum Raisin French Toast image

Provided by R. A. Street

Yield Serves 4

Number Of Ingredients 9

3/4 cup rum raisin ice cream, melted
3 eggs, beaten to blend
1/3 cup ground walnuts
1 tablespoon amber rum
1/4 teaspoon cinnamon
8 slices raisin bread
4 tablespoons butter
Maple syrup
Additional rum raisin ice cream

Steps:

  • Combine melted ice cream with next 4 ingredients in large shallow pan. Dip raisin bread into ice cream-egg mixture and let soak 1 minute per side.
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Place 4 bread slices in skillet and cook until brown, about 2 minutes per side. Repeat with remaining butter and bread. Serve immediately with maple syrup and additional ice cream.

RAISIN-EGGNOG FRENCH TOAST



Raisin-Eggnog French Toast image

Make and share this Raisin-Eggnog French Toast recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

12 slices raisin bread, dry and firm
2 cups eggnog
1/4 cup butter
confectioners' sugar

Steps:

  • Cut bread into 1-inch wide strips; trimming crusts from any long edges of strips.
  • Pour eggnog into a shallow bowl and dip each strip of bread into the eggnog.
  • Turn each strip over to coat well.
  • Melt butter in a skillet over medium heat.
  • Cook strips of bread on both sides until golden brown.
  • Sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 284.8, Fat 13.5, SaturatedFat 7.6, Cholesterol 70.3, Sodium 276, Carbohydrate 34, Fiber 2.2, Sugar 10.1, Protein 8

UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST



Upside-Down Banana-Walnut French Toast image

From BC's Most Requested Recipes. An ooey-gooey do-ahead (1-24 hours) egg bake that will knock your socks off.

Provided by Julie Bs Hive

Categories     Breakfast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups packed brown sugar
1/2 cup butter or 1/2 cup margarine, melted
1/4 cup corn syrup
1/2 cup chopped walnuts
3 medium bananas, sliced
1 loaf sliced unfrosted firm cinnamon-swirl bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Spray bottom and sides of a 13x9x2-inch glass baking dish with cooking spray or grease with shortening. In a large bowl, stir together first four (4) ingredients then gently stir in the bananas. Spoon this mixture into the baking dish.
  • Reserving heels of bread for another use (feed the birds, they love cinnamon bread) arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
  • In a medium-size bowl, beat eggs, milk and vanilla until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
  • Heat oven to 325°. Uncover casserole and bake 45-50 minutes or until knife inserted in center comes out clean. Serve portions upside-down, spooning sauce from bottom of dish over each serving.

Nutrition Facts : Calories 366.1, Fat 17.5, SaturatedFat 8, Cholesterol 156.4, Sodium 138.8, Carbohydrate 48.9, Fiber 1.3, Sugar 38.6, Protein 6.3

RAISIN BREAD FRENCH TOAST FOR ONE (DAIRY FREE)



Raisin Bread French Toast for One (Dairy Free) image

I love French Toast and so many of the recipes I've seen are for more then one person. So I came up with this one. If you don't like Nutmeg, use Cinnamon instead. I'm sure it will be just as tasty. I used agave instead of maple syrup because its low on the gylcemic index. You could use an unsweetened seed or nut milk instead of soy if you wish. I noticed that this recipe tastes like raisin bread pudding, another one of my favorites.

Provided by Chef Joey Z.

Categories     Breakfast

Time 25m

Yield 2 slices, 2 serving(s)

Number Of Ingredients 7

2 slices bread (I used sprouted raisin bread)
1/2 cup soymilk (I used unsweetened)
1 organic egg
1/8 teaspoon ground nutmeg
1 tablespoon agave syrup
1 pinch salt
1/2 teaspoon vanilla extract

Steps:

  • Toast your raisin bread until the moisture is gone from the bread.
  • While the bread is toasting combine the rest of the ingredients in a shallow dish and mix well to combine.
  • Spray a non stick saute pan with oil and heat it so that it's fairly hot but not smoking.
  • Thoroughly soak the raisin toast in the wet mixture. The idea is to absorb as much of the liquid into the toast as possible.
  • Don't worry if you have extra. You can put it on top of the toast while it's cooking for extra flavor.
  • Cook the two slices of toast until golden on both sides.
  • Top with more agave nectar or maple syrup.
  • Bon Appetit!

Nutrition Facts : Calories 138.8, Fat 4.3, SaturatedFat 1.1, Cholesterol 93, Sodium 271.9, Carbohydrate 16.9, Fiber 1, Sugar 3.8, Protein 7

WALNUT RAISIN FRENCH TOAST



Walnut Raisin French Toast image

Make and share this Walnut Raisin French Toast recipe from Food.com.

Provided by foodart

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 loaf raisin walnut bread
6 eggs
1/2 teaspoon salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
4 tablespoons melted butter
mrs. butterworth syrup
confectioners' sugar

Steps:

  • Slice the loaf into 1 inch thick slice and set aside.
  • In a mixing bowl add eggs, salt, cream, vanilla extract and butter and mix well. In large skillet over a medium heat add butter to coat. Place two slice of the loaf and a lot the loaf to soak the egg batter and turn over from time to time. Place the dipping loaf into the skillet and add two slice of the loaf in the egg batter and repeat until done. Turn the two loaves over and add more butter if needed. Sprinkle with confectioner sugar and serve with warm syrup.

Nutrition Facts : Calories 518.5, Fat 51.7, SaturatedFat 30.2, Cholesterol 431.8, Sodium 532.5, Carbohydrate 3.1, Sugar 0.5, Protein 11.4

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