French Toast With Plenty Of Maple Syrup Recipes

BUTTERMILK FRENCH TOAST WITH MAPLE SYRUP

Steps:

• Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg and beat well until batter is smooth. Dip bread into batter until evenly coated.
• Spray a skillet with cooking spray and heat over medium heat. Cook coated bread until golden brown, 4 to 5 minutes per side.
• Combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Remove saucepan from heat and cool syrup for 2 minutes. Stir maple-flavored extract and vanilla extract into syrup. Serve syrup over French toast.

FRENCH TOAST WITH PLENTY OF MAPLE SYRUP

Steps:

• Break eggs into a bowl, beat, add milk and maple sugar, and mix.
• Add the baguette slices to the mixture and soak for 2-3 hours, occasionally turning the slices.
• Heat a frying pan and melt 15 ml (1 tablespoon) of butter, line up the slices of bread in the pan, and cover. Lower heat and cook until completely heated through.
• Flip over once and cook until both sides are nicely browned.
• Melt 50 g (3 1/2 tablespoons) of butter and heat the maple syrup.
• Heap on a plate, scatter with bite-size pieces of fruit, and pour the heated maple syrup and melted butter over the bread.

MAPLE FRENCH TOAST

Steps:

• First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out.
• In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened.
• Beat in the milk, vanilla, nutmeg and salt.
• Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well.
• Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter.
• Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly.
• You may have to cook in 2 batches if you use a smaller skillet.
• Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.

FRENCH TOAST WITH CREAMY MAPLE SYRUP

Steps:

• FOR Creamy Maple Syrup: Combine sugar, 1/2 cup evaporated milk, syrup and 1 teaspoon vanilla extract in small saucepan.
• Cook over medium heat, stirring constantly, until sugar is dissolved.
• Remove from heat; stir in 2 tablespoons butter. Makes 1 1/2 cups.
• FOR FRENCH TOAST: whisk together eggs, remaining 1 cup evaporated milk, vanilla extract and cinnamon in medium bowl.
• Melt 1 tablespoon butter in large, nonstick skillet over medium heat.
• Dip 4 slices bread in milk mixture and then place in skillet.
• Cook about 2 minutes per side or until golden. Repeat 2 more times with with 2 tablespoons butter and remaining bread.
• Keep warm in oven.
• Serve with warm Creamy Maple Syrup.
• Refrigerate any leftover syrup for another use.
• Tip: One 12 fl. oz. can is all the evaporated milk you will need for this recipe.

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Steps:

• Slice French bread into 20 slices, 1 inch thick.
• Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
• In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
• Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
• Spoon some of the mixture in between the slices.
• Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 350°F.
• Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
• Serve with maple syrup.

FRENCH TOAST WITH BLUEBERRY MAPLE SYRUP

Steps:

• Preheat oven to 250 degrees.
• In a large shallow dish, whisk together eggs, milk, sugar, liqueur, and a large pinch of salt. Add 4 slices of bread in a single layer, turning to coat, soaking about 1 minute per side.
• Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Lift bread from egg mixture, allowing excess to drain off. Cook, undisturbed, 5 to 6 minutes. Flip and continue cooking until golden, 4 to 5 minutes more. Transfer to a baking sheet lined with a wire rack. Soak and cook remaining slices of bread. Place French toast in oven to keep warm. Reserve skillet.
• Return skillet to medium-high heat; melt 4 tablespoons of butter. Add blueberries, maple syrup, lemon juice, and a pinch of salt. Boil until thickened slightly and berries start to burst, about 5 minutes. Serve warm with French toast.

SLOW-COOKER CARAMEL APPLE FRENCH TOAST

Steps:

• Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.
• In 8-inch skillet, melt 2 tablespoons of the butter. Add apples; cook about 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together remaining 6 tablespoons butter and remaining Apple-Pecan Filling ingredients until crumbly.
• Spoon half of bread mixture (about 4 cups) into slow cooker. Top with half of the apples. Sprinkle with half of the brown sugar mixture. Repeat layers.
• Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.
• Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.