Classic French Toast With Strawberry Syrup Recipes

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CLASSIC FRENCH TOAST



Classic French Toast image

This Classic French Toast recipe uses simple pantry ingredients with a secret ingredient that makes a thicker batter with cinnamon sugar flavors that really set it apart!

Provided by Lauren Allen

Categories     Breakfast

Time 15m

Number Of Ingredients 8

4 large eggs
2/3 cup milk
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
8 thick slices bread

Steps:

  • Preheat griddle to 350 degrees F or or heat a skillet over medium heat.
  • Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it's okay if the flour doesn't mix in completely smooth.
  • Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
  • Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
  • Remove to a plate. Serve warm with syrup and a sprinkle of powdered sugar.

Nutrition Facts : Calories 159 kcal, Carbohydrate 24 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 258 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

BAKED STRAWBERRY FRENCH TOAST



Baked Strawberry French Toast image

Fresh strawberries and cream bring rich flavor to this easy oven strawberry French toast recipe. Perfect make-ahead recipe for breakfast or brunch! Serve with extra berries, whipped cream, and strawberry syrup.

Provided by Must Love Home

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

cooking spray
1 loaf day-old Italian bread
2 cups fresh strawberries, sliced
8 large eggs
2 cups milk
½ cup heavy cream
2 tablespoons white sugar
½ teaspoon fresh lemon zest
¼ teaspoon almond extract
⅛ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
  • Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
  • Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
  • Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
  • Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 51.8 g, Cholesterol 211.3 mg, Fat 14.8 g, Fiber 3.1 g, Protein 16.3 g, SaturatedFat 6.5 g, Sodium 628 mg, Sugar 9 g

BAKED FRENCH TOAST WITH STRAWBERRIES



Baked French Toast with Strawberries image

French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. -David Stelzl Jr., Waxhaw, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 15

12 slices day-old French bread (1 inch thick)
6 large eggs
1-1/2 cups 2% milk
1 cup half-and-half cream
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING:
1 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons maple syrup
1 cup chopped pecans
4 cups chopped fresh strawberries
Additional maple syrup

Steps:

  • Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup.

Nutrition Facts : Calories 377 calories, Fat 20g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 266mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 8g protein.

STRAWBERRY FRENCH TOAST



Strawberry French Toast image

Fresh berries and cream cheese create the creamy middle in these French toast sandwiches. Because you prepare this breakfast bake the night before, it's perfect for overnight guests. I like to serve it with bacon and fresh fruit. -Karen Sharp, Harvard, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 12

6 ounces cream cheese, softened
3/4 cup sliced fresh strawberries
1/3 cup confectioners' sugar
1 loaf (1 pound) French bread, cut into 1-inch slices
10 large eggs
2/3 cup half-and-half cream or heavy whipping cream
1 teaspoon vanilla extract
STRAWBERRY SAUCE:
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons water
Maple syrup, optional

Steps:

  • In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. , Place sandwiches in an ungreased 13x9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight. , With a slotted spatula, transfer sandwiches to a greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown. , Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.

Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 230mg cholesterol, Sodium 373mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 3g fiber), Protein 12g protein.

STRAWBERRIES AND CREAM FRENCH TOAST



Strawberries and Cream French Toast image

Strawberries and Cream French Toast features buttery slices of brioche bread, fresh strawberries, and whipped cream! A fancy restaurant-quality recipe that's perfect for Easter, Mother's Day, or a bridal shower brunch! This recipe can easily be doubled if you're serving a large crowd!

Provided by Ashley Manila

Categories     Breakfast     Brunch

Time 45m

Number Of Ingredients 21

1/2 cup butter
4 large eggs plus 4 large egg yolks
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons granulated sugar
1 Tablespoon brown sugar
1/2 cup milk
1/2 cup heavy cream
2 teaspoons vanilla extract
1 and 1/2 Tablespoons Grand Marnier (optional)
8 slices brioche
3 Tablespoons unsalted butter
1/4 cup sugar
1/4 cup orange juice
2 cups strawberries, sliced, fresh or frozen, divided
1 Tablespoon water
1 Tablespoon cornstarch
1 Tablespoon Grand Marnier (optional)
1 cup heavy cream, very cold
2 Tablespoons confectioners's sugar
1 teaspoon vanilla extract

Steps:

  • Melt a few Tablespoons of butter in a large skillet over medium-heat.
  • In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined. Add in the cinnamon, nutmeg, and sugars, and whisk until well combined. Finally, whisk in the milk, heavy cream, vanilla, and grand marnier.
  • Dip each slice of brioche into the egg mixture, making sure both sides are well coated.
  • Place brioche slices into skillet and cook until the undersides are golden brown, about 3 minutes.
  • Flip, and continue cooking on the other side until equally golden brown, about another 2 to 3 minutes.
  • Continue with all french toast, adding more butter to the pan as needed.
  • Serve warm, with strawberry sauce and whipped cream!
  • In a small saucepan, melt the butter. Continue cooking until it smells slightly nutty and is a deep golden brown.
  • Stir in the sugar, orange juice, and half of the strawberries. Cook over a medium heat for about 10 minutes, or until the strawberries have softened and the juice is slightly thickened.
  • In a small bowl combine the water and cornstarch, whisk until smooth. Then add it into the strawberry sauce.
  • Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened.
  • Add the rest of the strawberries and cook for 5 more minutes, stirring frequently.
  • Remove from heat and stir in the Grand Marnier, if using. Spoon over French toast.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, combine the heavy cream, confectioners' sugar, and vanilla extract.
  • Whip until stiff peaks form. Keep in the fridge until ready to use. Best used within 30 minutes!
  • Place French toast slices on a large serving platter, or divide among individual plates.
  • Top with a generous portion of strawberry sauce, then top with a dollop of whipped cream!
  • Serve at once!

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP



Strawberry Cheesecake Stuffed French Toast with Strawberry Syrup image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 23

1 1/2 pounds vanilla wafer cookies
1/4 cup granulated sugar
2 tablespoons brown sugar
14 tablespoons melted butter
4 pounds cream cheese, at room temperature
1 pound granulated sugar (2 cups)
12 ounces sour cream (1 1/2 cups)
1 tablespoon vanilla extract
1/4 teaspoon salt
8 large eggs
Nonstick cooking spray
2 pounds strawberries, sliced
4 ounces granulated sugar
1/2 tablespoon guar gum
1 gallon milk
2 cups granulated sugar
3 tablespoons ground cinnamon
3 tablespoons vanilla extract
Pinch salt
8 large eggs
6 slices brioche bread
Fresh strawberries
Confectioners' sugar

Steps:

  • For the crust: Grind the cookies into a powder in a food processor, then add the granulated and brown sugars and butter. Mix until completely incorporated.
  • For the cheesecake: Preheat the oven to 250 degrees F. Add the cream cheese to a mixing bowl and beat to soften. Add the granulated sugar and beat until incorporated. Add the sour cream, vanilla and salt and mix until incorporated. Add the eggs one by one until they are all incorporated. Spray 2 cheesecake pans with nonstick spray. Divide the crust as the base of the cheesecake in both pans. Then add the cheesecake mixture on top of both crusts. Place in a water bath so the water reaches the middle of the pan and bake for 2 hours.
  • For the strawberry syrup: Add the strawberries and granulated sugar to a heatproof mixing bowl and cover. Add the mixing bowl to a water bath and bake for 45 minutes. Strain the strawberry liquid into a bowl. Reserve the strawberries for another use. Put the strawberry liquid bowl in an ice bath and add the guar gum. Mix it for 30 seconds.
  • For the french toast: In a mixing bowl, mix the milk, granulated sugar, cinnamon, vanilla, salt and eggs.
  • Make a small incision with a paring knife in the bottom part of the brioche bread slices. Insert 2 ounces of the cheesecake inside each bread slice and cover the cheesecake up with a piece of the bread. Reserve the graham crumbs for plating.
  • Preheat a griddle to medium heat. Dip each slice into the egg mixture and put onto the griddle. Cook until toasted and golden brown on both sides.
  • Cut the French toast in half and then place them on a plate with the fresh strawberries, strawberry syrup, graham crumbs and a dusting of confectioners' sugar.

QUICK FRENCH TOAST CASSEROLE WITH STRAWBERRY LEMON SAUCE



Quick French Toast Casserole with Strawberry Lemon Sauce image

Provided by Valerie Bertinelli

Time 1h

Yield 6 servings

Number Of Ingredients 12

Nonstick cooking spray, for the pan
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 large eggs
2 cups half-and-half
6 cups 1-inch-cubed challah bread (about half of a 1-pound loaf)
1 pound ripe strawberries, hulled and quartered
1 1/2 teaspoons cornstarch
1/3 cup maple syrup
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice

Steps:

  • For the French toast casserole: Set a trivet in a 6- to 8-quart Instant Pot® and add 1 cup water to the pot. Spray a 6-inch springform pan or 7-inch round cake pan with nonstick cooking spray.
  • Whisk together the sugar, vanilla, cinnamon, salt and eggs in a medium bowl. Add the half-and-half and whisk to combine well.
  • Press the bread into a large bowl, then pour the custard mixture all over. Press the bread firmly to submerge. Stir with a spoon, then pour the bread and custard mixture into the prepared cake pan. Place the pan on the trivet in the Instant Pot® and pressure cook on high for 30 minutes. Release the valve to depressurize the pot, then remove the pan. Let stand 10 minutes before either removing the sides of the springform pan or inverting the casserole onto a platter. Serve warm or at room temperature with the strawberry lemon sauce.
  • For the strawberry lemon sauce: Put the strawberries in a medium saucepan and toss them with the cornstarch. Add the maple syrup and lemon juice (reserve the zest). Bring to a brisk simmer over medium-high heat, then reduce the temperature to keep it at a simmer and cook, stirring occasionally, until the strawberries are somewhat broken down and the liquid is thick and syrupy, about 12 minutes. Add the lemon zest. Serve warm or at room temperature.

CHOCOLATE FRENCH TOAST WITH STRAWBERRY SYRUP



Chocolate French Toast with Strawberry Syrup image

Who says you can't have chocolate for breakfast, especially on Valentine's Day? This recipe adds extra-special chocolate yumminess to a familiar favorite. Treat your loved ones to an indulgent morning meal, which can be prepped the night before and ready to go in the oven the next morning!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 3h20m

Yield 6

Number Of Ingredients 13

12 slices (1 inch thick) French bread
1 cup milk
1/2 cup whipping cream
1/4 cup butter
2 tablespoons granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
3/4 cup semisweet chocolate chips
4 eggs, slightly beaten
1 tablespoon powdered sugar
Additional semisweet chocolate chips
1 lb strawberries, halved
1/2 cup real maple syrup

Steps:

  • To make French Toast: Grease bottom and sides of 13x9-inch pan; line with bread slices.
  • In 2-quart saucepan, heat milk, cream, butter, granulated sugar, vanilla and salt to simmering over medium-low heat, stirring occasionally. Remove from heat; stir in 3/4 cup chocolate chips until melted and smooth. Gradually beat in eggs with whisk until well combined and mixture thickens.
  • Pour chocolate mixture evenly over bread. Make sure to coat bread completely, turning slices over if necessary. Cover and refrigerate at least 2 hours but no longer than 8 hours. Remove from refrigerator 30 minutes before baking.
  • Heat oven to 375°F. Bake 25 to 30 minutes or until chocolate mixture sets. Meanwhile, make Strawberry Syrup.
  • To make Strawberry Syrup: Heat strawberries and maple syrup in 1-quart saucepan to simmering over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until strawberries have softened. Slightly mash strawberries with fork or potato masher. Keep syrup warm until ready to serve. Serve with warm French toast sprinkled with powdered sugar and additional chocolate chips.

Nutrition Facts : Calories 530, Carbohydrate 63 g, Cholesterol 170 mg, Fat 4 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 40 g, TransFat 1/2 g

CLASSIC FRENCH TOAST



Classic French Toast image

Any dense bread such as challah, brioche, or sourdough will work for this simple French toast recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 10

6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 slices (1-inch-thick) bread, preferably day old
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)

Steps:

  • Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
  • Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
  • Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

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