French Toast Ii Recipes

FRENCH TOAST II

Steps:

• Whisk the eggs till frothy.
• Add remaining ingredients, and mix well.
• Over medium heat, lightly grease skillet with shortening (butter will burn very quickly, so exercise caution if using butter). I use a paper towel, so I can use it repeatedly, with every 2 or 3 pans of French toast. Dip each slice of bread into the egg mixture, on both sides.
• Do this quickly, so as not to completely soak the bread.
• Cook in skillet over med/med-high heat for approx 5 min per side. You may need to flip more than once to get th e desired golden-brown color.
• Serve with butter and powdered sugar, or preserves (my favorite) or syrup.

STUFFED FRENCH TOAST II

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
• In a medium, shallow bowl, beat together the eggs, milk and almond extract.
• Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

STUFFED FRENCH TOAST II

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese.
• Spread remaining 4 slices on one side with raspberry jam. Press cheese slices together with jam slices, forming sandwiches.
• In a medium shallow bowl, beat together the eggs, milk, and almond extract.
• Melt butter in a large heavy skillet over medium high heat.
• Dip sandwiches in egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

OVERNIGHT CARAMEL FRENCH TOAST II

Steps:

• In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly.
• Remove from heat and pour into a greased 13 x 9 baking dish.
• Top with 6 slices of bread.
• Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread.
• Place remaining bread on top.
• Sprinkle with remaining cinnamon-sugar mixture; set aside.
• In a large bowl, beat egg, milk, vanilla and remaining cinnamon.
• Pour over bread.
• Cover and chill for 8 hours or overnight.
• Remove from frig 30 minutes before baking.
• Bake, uncovered, at 350* for 30-35 minutes.
• *Notethat cooking time does not reflect chill time.

OVERNIGHT FRENCH TOAST II

Steps:

• Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
• Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.

QUICK AND EASY FRENCH TOAST FOR TWO

Steps:

• In a large shallow bowl, whisk the egg and milk until slightly frothy.
• Mix in the brown sugar, then follow with the cinnamon and nutmeg.
• Place a piece of bread into the mixture and allow it to soak on each side. While the bread is soaking, heat the oil in a nonstick pan.
• After 30 seconds on each side in the egg mixture, place the bread into the pan and cook evenly on both sides, until golden to dark brown on each side and the egg mixture does not run from the toast when pressed.
• Repeat steps 3-4 for all your slices of bread or until the mixture runs out.
• If desired, serve your French Toast warm and cut into trangles with the maple syrup, powered sugar, and fruit. Enjoy!

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.