Category: french toast

baked pineapple toast

Baked Pineapple Toast

Serves 6.

1/4 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
1 (8 ounce) can crushed pineapple, drained
6 white bread slices
2 eggs
1 1/2 cups milk
1/2 teaspoon salt

Combine butter, sugar and pineapple. Spread on bottom of a 13 x 9-inch baking dish. Top with bread.

Beat eggs, milk and salt together; pour over bread. Bake, uncovered, at 325 degrees F for 25 minutes or until golden brown. Cool slightly; invert on heated serving platter.

coconut french toast

Coconut French Toast

12 eggs
1 1/4 cups milk
2 teaspoons granulated sugar
1 teaspoon ground cinnamon
14 slices day-old bread
1 (7 ounce) package flaked coconut
Maple syrup

In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. Bake at 475 degrees F for 5 minutes on each side or until golden brown and cooked through.

Serve with syrup.

Yields 7 servings.

scrambled french toast

Scrambled French Toast

Serves 6 to 8.

4 eggs
2 cups milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
12 cup day-old bread, cut into 1/2-inch cubes
3 tablespoons butter
About 1/2 cup granulated sugar

Beat eggs, milk, vanilla extract, cinnamon and nutmeg together. Add bread cubes; stir and let stand 5 minutes.

Melt butter in skillet. Cook mixture until lightly browned, stirring. Add sugar slowly; cooking until dissolved, about 5 minutes.

orange-whipped french toast

Orange-Whipped French Toast

Serves 2-4.

3 eggs, separated and at room temperature
1 teaspoon granulated sugar
2 tablespoons milk
Salt and cinnamon to taste
Drop of orange extract
1-2 tablespoons butter
6 slices French bread (or your favorite bread)

Whip egg white to soft peaks. Add sugar and whip to stiff peaks.

In a separate bowl, whisk together the egg yolks, milk, salt, cinnamon and orange extract. Fold into the egg mixture.

Heat a saucepan with butter. Dip bread into egg mixture. Place in saucepan and fry until golden, turn and fry the other side until golden.

Serve sprinkled with orange zest, if desired.

strawberry cheesecake french toast

Strawberry Cheesecake French Toast

1 carton ricotta cheese
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
16 slices French bread (1/2 inch thick)
2 eggs
1 cup milk
2 cups sliced fresh or frozen strawberries
Additional confectioners’ sugar or maple syrup
Hot cooked sausage links, optional

In a small bowl, combine ricotta, confectioners’ sugar and vanilla extract; mix well. Spread 2 tablespoons on each of eight slices of bread; cover with remaining bread.

In a bowl, beat eggs and milk; soak sandwiches for 1-2 minutes per side.

Cook on a hot greased griddle for 5 minutes on each side or until golden brown and heated through.

Serve with strawberries. Top with confectioners’ sugar or syrup. Serve with sausages if desired.

4-6 servings.

coconut praline toast

Coconut Praline Toast

3 servings

2 tablespoons butter
1/4 cup brown sugar
2 tablespoons half-and-half
1/4 teaspoon vanilla extract
1/2 cup flaked coconut
6 slices bread (your favorite for toasting)

Melt butter in a small saucepan. Remove from heat and add sugar, half-and-half, vanilla extract and coconut. Mix well.

Preheat oven to 425 degrees F.

Toast bread on one side. Spread coconut mixture on untoasted side. Broil until topping is lightly browned – about 3 minutes.

eggnog french toast

Eggnog French Toast

2 cups eggnog
1/2 cup (1 stick) butter
12 thick slices stale bread
    (preferably French bread)

Dip bread into eggnog. Fry in butter over medium-high heat.

french toast

French Toast

2 eggs, beaten
1/2 cup milk
1/4 teaspoon salt
6 slices thick stable bread
1 1/2 teaspoons vanilla extract,
   almond extract or rum flavoring

Beat eggs, milk, salt and extract or flavoring. Dip bread into this mixture. Cook on a greased griddle.

Serve with syrup, jelly or honey.

These are good buttered, sprinkled with a cinnamon-sugar mixture.

stuffed cinnamon pecan french toast

Stuffed Cinnamon-Pecan French Toast

8 ounces cream cheese, softened
1/2 cup chopped pecans
4 tablespoons apple butter
8 slices cinnamon-raisin swirl bread
1/4 cup granulated sugar
1 cup half-and-half or whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter, melted
Extra butter to grease baking sheet
Confectioners’ sugar
Warm maple syrup

Combine cream cheese, pecans and apple butter. Spread evenly on one side of each slice of bread. Put bread slices together, cream cheese side to cream cheese side, to form a sandwich.

Beat together eggs and sugar. Beat in half-and-half, vanilla extract and salt. Pour into a 13 x 9-inch baking dish. Place sandwiches into egg mixture and turn over several times. Cover with plastic wrap and refrigerate for two hours or overnight.

Preheat oven to 400 degrees F. Butter a baking sheet.

Using a large spatula, lift the sandwiches onto the prepared baking sheet. Discard remaining egg mixture. Brush 1 tablespoon melted butter over the sandwiches. Bake 10 minutes. Turn, brush with remaining butter and bake 8 to 10 minutes more until bread is puffed and golden brown. Sprinkle with confectioners’ sugar.

Serve with warm maple syrup.

Serves 4.

french toast with banana cream topping

French Toast with Banana Cream Topping

Begin the Topping at least two hours in advance of serving.

French Toast
8 slices white bread (day old preferred)
4 large eggs
1 cup milk
1 tablespoon cinnamon
1 teaspoon vanilla extract
Butter or margarine for frying

Banana Cream Topping
2 ripe bananas, peeled and sliced
3/4 cup chilled whipping cream
1/2 cup orange juice
1/4 cup confectioners’ sugar
3 tablespoons fresh lemon juice

Topping:In a medium saucepan, combine bananas, orange juice, sugar and lemon juice. Cook over medium heat for 5 minutes or until the bananas become very soft. With a slotted spoon, transfer bananas to blender. Add 1/4 cup liquid from the pan and puree until smooth. Cover with plastic wrap in medium bowl and chill until cold (at least 2 hours).

Just before removing banana mixture from the refrigerator, beat whipping cream in a medium bowl until stiff peaks form. Remove banana puree and fold into the whipping cream.

French Toast: In a large bowl, whisk together the eggs, milk, cinnamon and vanilla extract. Dip bread slices into egg mixture, coating both sides generously.

On a griddle or skillet at medium heat, melt butter and then cook slices until each side is golden-brown. You can place completed French toast slices on a serving plate in an oven set to 100 degrees F to keep finished slices warm as you cook the others.

Top each serving of French toast with a generous dollop of the Banana Cream Topping. Garnish with a few slices of freshly-sliced banana.

Yield: 4 servings