Coconut Apricot French Toast With Praline Rum Syrup Recipes

COCONUT FRENCH TOAST

Steps:

• 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° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

OVERNIGHT PRALINE FRENCH TOAST RECIPE BY TASTY

Steps:

• In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
• Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
• Pour the egg mixture over the bread.
• Cover the baking dish in foil and refrigerate overnight.
• Preheat oven to 350˚F (180˚C).
• In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
• Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
• Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
• Serve with maple syrup.
• Enjoy!

APRICOT FRENCH TOAST

Steps:

• In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy.
• Stir in nuts; set aside.
• Cut bread into 1 1/2 inch slices; cut a pocket in the top of each slice.
• Fill each slice with about 2 tablespoons of cream cheese mixture.
• In another bowl, beat the eggs, cream, nutmeg and remaining vanilla.
• Dip both sides of bread into egg mixture, being careful not to squeeze out the filling.
• Cook on a light greased griddle until golden brown on both sides.
• Place on an ungreased baking sheet; bake at 300 for 20 minutes.
• Meanwhile, combine preserves and orange juice in a small saucepan; heat through.
• Drizzle over hot french toast.