Found these in my paper today, they all look good.
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Basic French Toast
4 eggs, beaten
1/2 cup milk
2 tablespoons granulated sugar
1/4 teaspoon vanilla
6 slices day-old bread
4 to 6 tablespoons butter
Fruit, syrup or confectioners' sugar
Beat eggs, milk, sugar and vanilla together in a bowl. Pour into a flat baking dish.
Soak bread slices in the egg mixture, turning to make sure that the bread absorbs the liquid.
Melt butter in skillet and cook slices of bread in melted butter on both sides until each slice is lightly browned and puffed slightly.
Remove from skillet and serve with favorite syrup, fruit or dust with confectioners' sugar.
Makes 3 servings.
Testing note: If bread slices are thick, you may have to use 1 egg for every slice of bread in order to have enough liquid to soften the stale bread.
(Recipe adapted from “Betty Crocker's Easy Breakfasts & Brunches”)
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Bananas Foster French Toast
SYRUP:
11/2 cups good-quality maple syrup
2 tablespoons butter
4 bananas, peeled, halved and sliced lengthwise
1 teaspoon rum flavoring or 1 tablespoon dark rum
FRENCH TOAST:
6 large eggs
2 teaspoons vanilla
1/2 cup whipping cream
6 tablespoons butter
8 slices French bread, preferably a few days old
For the syrup, in a small saucepan, heat syrup over medium heat, add butter and stir until butter melts and syrup is bubbling. Add bananas and heat thoroughly. Remove from heat and add rum or rum extract. Return to heat and keep warm.
For the French toast, whisk eggs and add vanilla. Pour in whipping cream and whisk until well blended.
Dip slices of bread into batter and soak thoroughly.
Melt 1 to 2 tablespoons of butter in skillet over medium-high heat. Cook two slices of bread at a time in melted butter until each side is golden brown. Repeat with remaining butter in skillet and remaining slices of soaked bread.
Serve toast slices with warm syrup and bananas. Makes 4 servings.
(Recipe from Oak Alley Plantation Restaurant & Inn, published in “Fine Dining Louisiana Style” by John M. Bailey)
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Blueberry Cream French Toast Casserole
1 loaf Texas toast or egg bread, cut into cubes
8-ounce package cream cheese, slightly softened
11/2 cups fresh blueberries, tossed lightly with flour
Cinnamon
8 large eggs
11/2 cups milk
3/4 cup maple syrup
6 tablespoons butter, melted
Coat a 13-by-9-by-2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish. Cut cream cheese into cubes and scatter over bread. Layer blueberries over cream cheese. Cover blueberries with remaining bread.
Sprinkle generously with cinnamon.
Mix remaining ingredients and pour over bread; press bread with spatula to help soak up mixture. Cover and refrigerate overnight.
Bake at 350 degrees for 45 to 50 minutes.
Makes 8 servings
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Crème Brule French Toast
1/2 cup (1 stick) butter
1 cup packed brown sugar
2 tablespoon corn syrup
1 loaf French bread, challah or rustic Italian bread
5 eggs
1 1/2 cups half-and-half
1 teaspoon vanilla extract
1 teaspoon Grand Marnier
1/8 teaspoon salt
Heat the butter, brown sugar and corn syrup in a saucepan until the butter melts and the mixture is smooth, stirring constantly.
Pour into a 9-by-13-inch baking dish.
Cut the bread into 1-inch-thick slices. Trim the crust from each slice. Arrange the bread in the prepared baking dish, cutting some of the bread into pieces so the entire bottom surface of the dish is covered.
Beat the eggs, half-and-half, vanilla, Grand Marnier and salt in a bowl using a whisk. Pour over the bread. Chill, covered, for 8 to 12 hours.
Uncover and bring to room temperature. Bake at 350 degrees on the middle oven rack for 40 minutes or until puffed and the edges are golden brown.
Makes 4 to 6 servings.
(Recipe from “Musical Feasts,” published by Detroit Symphony Orchestra)
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Oven Baked Praline French Toast
8 slices French bread, cut about 3/4-inch thick
6 eggs
1 cup half-and-half or 1/2 cup milk and 1/2 cup whipping cream
2 tablespoons granulated sugar
2 tablespoons Grand Marnier or orange juice
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/8 teaspoon salt
1/3 cup plus 1 tablespoon butter
1/2 cup chopped pecans
1/4 cup firmly packed light brown sugar
Place bread in single layer in 13-by-9-by-2-inch ovenproof glass baking dish.
Blend together eggs, half-and-half, sugar, Grand Marnier or orange juice, vanilla, nutmeg and salt. Pour over bread in baking dish, turning bread once to coat evenly.
Refrigerate soaking bread, covered, several hours or overnight.
Place 1/3 cup butter in a 15-by-10-inch jellyroll pan or a 13-by-9-by-2-inch baking pan. Put pan in oven to melt butter. Remove from oven and tilt pan to distribute butter evenly.
Remove soaking bread from the refrigerator and arrange bread in a single layer in butter-coated pan.
Bake uncovered at 400 degrees for about 25 minutes or until firm and golden brown.
Meanwhile, melt remaining 1 tablespoon butter and mix with pecans and brown sugar. Sprinkle sugared pecans over baked French toast.
Return to oven and bake for additional 5 minutes or until sugar starts to bubble.
Makes 4 servings.
* This post was
edited 05/27/04 07:58pm by Leo Benson *
How about peanut butter and jelly French toast. Make the French toast as normal and when they are done cooking put 2 pieces together with peanut butter and jelly in between. Pour syrup over the top and enjoy. The kids love it.
Jesse
The best way to succeed in life is to act on the advice we give to others.
I'm glad the weekend is almost here. I think I will try my hand at making that Blueberry Cream French Toast Casserole. Sounds yummy! Perfect for a relaxing Sunday brunch. Thanks for posting!!!
Nancy
Me, Jay,the boyfriend, and CoCo, a spoiled Lab-mix in a 1987 Elite 19' Class C.
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