Boozy French Toast Cups Recipes

BOOZY FRENCH TOAST CUPS

Boozy French Toast Cups image

Our grown-up French toast is made with amaretto-infused French baguettes and baked in muffin tins.

Provided by Angie McGowan

Categories Breakfast

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

6 eggs
1 cup milk
3 tablespoons amaretto
1 teaspoon vanilla
1/4 teaspoon almond extract
1 loaf day-old French bread baguette, cut into 1/2-inch slices
1 tablespoon ground cinnamon
1/4 cup sliced almonds
Maple syrup, warmed
Fresh strawberries, if desired

Steps:

In large glass baking dish, beat eggs, milk, amaretto, vanilla and almond extract with whisk until well blended. Add bread slices; turn to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight for bread to absorb egg mixture.
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. Layer bread slices in muffin cups, sprinkling cinnamon between and on top of slices. Sprinkle with almonds.
Bake 15 to 17 minutes or until French toast cups are puffy. Serve with syrup and strawberries.

Nutrition Facts : ServingSize 1 Serving

BOOZY CARAMEL FRENCH TOAST CASSEROLE

Boozy Caramel French Toast Casserole image

This boozy French toast casserole with a caramel bottom makes the perfect company-for-brunch dish.

Provided by Jennifer Segal, inspired by a recipe from Gourmet magazine

Categories Breakfast & Brunch

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 stick (½ cup) unsalted butter, plus more for greasing the pan
¾ cup packed light brown sugar
2 tablespoons light corn syrup
1⅓ lbs brioche (you'll likely need two loaves but you won't use it all)
5 large eggs
1½ cups half-and-half
1 teaspoon vanilla extract
3 tablespoons Grand Marnier
1 teaspoon orange zest
¼ teaspoon salt

Steps:

Grease a 9 x 13-inch baking dish with butter.
In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth. Pour into the prepared pan.
Slice off the crusts from the brioche (it doesn't need to be perfect). Cut the bread into 1½-in thick slices. Arrange the bread slices on top of caramel, making sure the entire base of the pan is covered.
In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight.
Preheat the oven to 350°F and set an oven rack in the middle position.
Bake, uncovered, in the middle of the oven until puffed and golden, 40-50 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve hot.

Nutrition Facts : Fat 32 g, Carbohydrate 84 g, Protein 17 g, SaturatedFat 17 g, Sugar 37 g, Fiber 2 g, Sodium 578 mg, Cholesterol 269 mg

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