Midnight French Toast Recipes

MIDNIGHT TOAST

Steps:

• Cook the bacon in a skillet over medium-low heat until a little crispy along the edges but still soft, about 10 minutes. Remove to a cutting board and cut each slice in half.
• Meanwhile, throw the halved ciabatta roll into the toaster. Transfer to a plate cut-side up.
• Next, add the avocado to a bowl, sprinkle with salt and pepper and roughly mash with a fork. Spread half of the mashed avocado on one half of the toasted ciabatta roll and the remaining mashed avocado on the other half of the roll. Season with more salt and pepper.
• Divide the bacon between the roll halves, then the peppers. Drizzle 1 teaspoon of sriracha over each half and enjoy!

MIDNIGHT SNACK AVOCADO SANDWICH

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 2 to 3 minutes. Add green onion to bacon; cook and stir until onion is soft and bacon is crisp, 3 to 5 minutes more.
• Spread mayonnaise on one side of each slice of toast. Spread mashed avocado onto one side of one piece of toast. Top avocado with tomato slices, sprouts, and bacon mixture; sprinkle with salt and black pepper. Place remaining slice of toast on top.

FRENCH TOAST IN A MUG

Steps:

• Whisk together the egg, milk, maple syrup, cinnamon and a pinch of salt in a large mug until combined.
• Evenly spread the butter on one side of the bread. Cut the bread into bite-size pieces and add them to the mug, pressing down lightly so all the bread is submerged. Sprinkle with the chocolate chips and raisins, nestling them between the bread pieces.
• Microwave the bread mixture on high power for 2 minutes, pausing every 30 seconds. Let the French toast cool in the mug about 1 minute before serving.
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DEEP FRIED FRENCH TOAST RECIPE

Steps:

• Whisk together the flour, baking powder, baking soda and salt.
• Whisk together the buttermilk and egg.
• Thoroughly whisk the buttermilk mixture into the flour mixture.
• Allow the batter to sit for about 5 minutes. It will get very thick and poufy.
• Bring the oil up to 350F in a large Dutch oven or other deep pot.
• When the oil is just about at temperature, coat two pieces of bread with a thick coating of batter. Make sure to cover all sides.
• Hold each battered piece of bread with tongs and shake over the bowl to remove any excess batter.
• Carefully drop into the hot oil. Repeat with the second slice.
• Fry about 1 to 1 1/2 minutes per side until deeply golden brown and crisp. Allow to drain on paper towels and store in the oven at 200F to keep warm.
• Repeat battering and frying with the remaining pieces of bread.
• Serve with your choice of real maple syrup, jam or peach-blueberry compote or sauce (recipe follows)
• Place the berries and peaches in a heavy-bottomed saucepan. Add the sweetener, salt and lemon juice.
• Heat over medium heat until the mixture comes to a boil. Reduce the heat to maintain a gentle simmer for about 10 minutes.
• Crush some of the blueberries against the side of the pan, but leave most whole.
• Taste and adjust sweetener if necessary.
• Cool slightly, and stir in the vanilla extract.
• Refrigerate leftovers for up to a week
• Puree the compote in batches in a blender or using an immersion blender. Press through a fine mesh strainer.

MIDNIGHT FRENCH TOAST

Steps:

• Mix eggs, cream, vanilla, orange zest and liqueur in large pan with cover. Place sliced bread in pan, making sure slices are well coated. Cover with lid or plastic wrap and let set overnight in fridge. Next morning, place slices on well-greased cookie sheet. Bake at 375F for 20-25 minutes. Serve with fruit or maple syrup.

STRAWBERRIES 'N' CREAM FRENCH TOASTS

Steps:

• Whisk the egg, milk, sweetener/sugar and vanilla together in a shallow bowl until combined.
• In a separate bowl, combine cream cheese and the (extra) sweetener/sugar. Spread all pieces of bread with the cream cheese mixture, and add the sliced strawberries to one slice of bread. Top with the second piece of bread and gently press the edges down to 'seal.' Repeat with remaining bread.
• Dip the sandwiches into the egg mix, one by one, and turn to coat.
• Heat a non-stick pan with cooking oil spray over low-medium heat.
• Fry each sandwich for about 3 - 5 minutes on both sides or until golden brown and cooked through.
• To serve, dust with (optional - but not really) icing sugar and drizzle with maple syrup.