Do you have really good french toast recipe? If so, can you share it with me?!
Answers: Go get some egg bread cut it about 2 inches thick then gently cut a pocket into it, cutting only one side . Toss some mixed fresh berries in a little sugar and booze if you like and stuff as much as you can into the pocket in the bread. Dip in egg as usual and fry like normal. Goes really well with a dark chocolate sauce.
Eggs, Vanilla, Milk. Wisk together. Dip in bread and cook.
You have to marry into the family to get old family recipes.
i like ur recipe, but use potato bread. I also use almond extract with the vanilla. a lil milk if u want, or try evaporated milk.
Creme brulee french toast (allrecipes.com)
I use white bread,
2 eggs
3/4 cup of milk
1 teaspoon of cinnamon
1 tsp vanilla
Mix together and dunk bread in then fry in a pan. Spray you pan with non stick spray. You can sprinkle more cinnamon on top once it is in the pan. It add extra flavoring. Once done sprinkle powered sugar on top.
CANADIAN-STYLE FRENCH TOAST
Printed from COOKS.COM
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3 large eggs
1 cup milk
1 cup brown sugar (dark or light)
1/2 teaspoon vanilla extract
1 loaf toast (thickly sliced) bread
(subtitute regular slices for extra)
Beat eggs, milk, brown sugar and vanilla in a bowl large enough to accomodate a slice of bread.
Dip bread into mixture. In a frying pan with enough oil to cover bottom of pan, cook on medium heat sauté bread until it becomes golden brown and it springs back in middle.
Good finger food for kids of all ages. No need for Syrup!
I use 2 eggs, milk about 1/3 cup a little cinnamon and white slice bread.
Brown Sugar Crusted Baked Toast
1 loaf French bread - cut into 1 inch slices
6 eggs - lightly beaten
1 and 3/4 cup milk
2/3 cup packed brown sugar
1/2 cup butter - melted
2 teaspoons ground cinnamon
confectioners' sugar (optional)
Preheat oven to 350 degrees.
In a small bowl, combine brown sugar, butter, and cinnamon until well blended. Set aside.
In a large shallow bowl, combine eggs and milk until well blended.
Place bread in egg/milk dish and soak for a couple minutes -- turning once.
Sprinke brown sugar mixture on one side of each soaked bread slice. Place bread slices, brown sugar side down, on a lightly greased 15 x 10 baking pan.
Bake, uncovered, at 350F degrees for 25 to 30 minutes or until golden brown. Serve brown sugar side up.
Dust with confectioners' sugar if desired. Also great with butter and syrup.
Here is a more fancy one. I am a single guy, never been married and I even find these are really not hard to make.
Caramel Apple French Toast
1 cup brown sugar
3 tablespoons white Karo syrup
6 tablespoons butter
1 cup chopped pecans
3 Delicious apples -- peeled/cored/sliced
1/3 cup water
1 teaspoon cinnamon
3 tablespoons white sugar
1 tablespoon lemon juice
1 tablespoon corn starch
12 slices Texas Toast or 1-inch thick cut french bread
12 ounces cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half and half cream
1 tablespoon vanilla extract
2 teaspoons cinnamon (or 1 teaspoon cinnamon + 1 teaspoon nutmeg)
Grease generously 9"x13" glass pan.
Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased 9x13 pan. (Sprinkle with pecans.)
Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring constantly, in pan over medium heat just until apples begin to soften. Add corn starch and continue to stir until thickened. Remove from heat.
Thickly spread cream cheese over 6 slices of bread and place in single layer to cover caramel mixture in 9x13 pan (cream cheese side up). Distribute apple mixture over bread/cream cheese layer. Cover with remaining 6 slices of bread.
Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in 9x13 pan. Cover and refrigerate overnight (not more than 24 hours).
Remove cover and bake in 350 degree oven 60 minutes until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg.
Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg seasoning preferred. Fresh raspberries or strawberries may also be sprinkled over apple mixture stuffing for additional color and flavor.
2 eggs
1/4 cup milk, whisk
dip your favourite bread to soak
fry on medium in melted butter
flip
sprinkle with cinnamon
fry until golden brown...
the vanilla seems like a nice added touch, I will try that next time.
rawk!
Cream Cheese French Toast
Recipe #44127 | 1? hours | 20 min prep | SERVES 4 -6 (Ingredients
8 slices bread, challa is best
4 ounces cream cheese
4 large eggs
1/2 cup half-and-half or milk
1/3 cup marmalade or jam, of choice
Directions
1Put all the ingredients, except the bread, in food processor, and process just until smooth.
2Butter a 8" square baking dish (or spray with Pam).
3Pour a little bit of the batter in the bottom of the pan and put 4 bread slices over batter.
4Pour about half the batter over the bread.
5Then 4 more bread slices and the rest of the batter.
6Sprinkle with cinnamon and bake at 350oF for about 45 minutes.
7Serve with maple syrup.
8NOTE: Pour the batter at least 1 hour before baking, and as long as overnight, and refrigerate.
9You may stuff the bread with extra chunks of cream cheese, or fruit, like apples or banana slices.
Creme Brulee French Toast
Recipe #13388 | ? day | 8 hours prep | SERVES 10 Ingredients
1/2 cup unsalted butter
1 cup firmly packed brown sugar
2 tablespoons honey
6 slices day old challah(1 inch thick)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
Rabanada (Brazilian-Style French Toast)
TIME/SERVINGS
Total: 1 hour, plus time for soaking
Active: 15 mins
Makes: 4 to 6 servings
Most recipes call for the bread to be soaked briefly, fried, and sprinkled with cinnamon sugar. Our version sits overnight before frying to allow the custard to really soak into the bread. Then, like a churro, we completely cover it in a cinnamon-cocoa-sugar mixture. Team this with our Marinated Mango or Grapefruit Spike, and you’re set for Sunday brunch.
What to buy: Use unsweetened cocoa powder in this recipe.
We prefer the custardy texture that results from using a narrow (about 2 inches wide) baguette rather than a thicker one; however any size baguette will work.
Game plan: Frying the toast for 8 to 10 minutes makes for a crispy outside and a custardy interior, but go ahead and adjust the cooking time to your French toast preferences.
INGREDIENTS
1 medium sweet or sourdough baguette
3 large eggs
3/4 cup sweetened condensed milk
6 tablespoons whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
Vegetable oil for frying
INSTRUCTIONS
Cut baguette on the bias into 1-inch-thick slices (you should have about 16 slices).
In a medium mixing bowl, combine eggs, condensed milk, whole milk, vanilla extract, and kosher salt, and whisk until evenly combined. Pour egg mixture into a shallow dish that will snugly hold all of the bread (such as a glass baking dish or a large pie plate) and add baguette slices. Turn slices to coat well in mixture. Cover with plastic wrap and refrigerate until egg mixture is almost completely absorbed, at least 8 hours or up to overnight.
Combine sugar, cocoa powder, and cinnamon, and mix until evenly distributed; reserve.
When bread has soaked, fill a medium pot with oil to a depth of 2 inches. Heat over medium heat until oil registers 330°F on a deep-fat thermometer. Place cinnamon-cocoa mixture on a plate and set aside. Line another plate with a layer of paper towels and set aside.
Remove bread slices from egg mixture, allowing excess egg to drip away. Place 4 to 6 pieces of bread in hot oil (being sure not to overcrowd the pot). Fry bread slices until they are dark golden brown on one side, 4 to 5 minutes. (You’ll want the oil to maintain a temperature of 325°F while the bread is frying; adjust the heat as necessary to achieve this.) Flip bread and fry another 4 to 5 minutes. Remove from oil and place on the paper towel–lined plate to drain.
While still hot, dredge French toast in cinnamon-cocoa mixture and shake off excess. Repeat frying process with remaining pieces and serve.
1 teaspoon orange syrup or orange liqueur
1/4 teaspoon salt
Directions
1Combine butter, brown sugar and honey in a heavy saucepan over medium heat.
2Cook, stirring constantly, until melted and smooth.
3Pour into a 13 x 9 inch baking dish.
4Trim crusts from bread and arrange in one layer in the baking dish.
5Whisk together the eggs, half and half, Grand Marnier and salt in a large mixing bowl.
6Pour evenly over the bread.
7Cover and refrigerate 8 hours or overnight.
8Preheat oven to 350 degrees F.
9Remove the dish from the refrigerator and let come to room temperature.
10Bake, uncovered, for 35-40 minutes or until puffed and edges are light golden brown.
11Serve immediately with individual pieces turned over with the caramel on top.
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