Moms French Toast Recipes

FRENCH TOAST I

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

MOM'S ORANGE FRENCH TOAST (THE BEST!)

Steps:

• In a small mixing bowl, add the eggs, milk, salt and orange extract. Beat well with a fork or whisk.
• Stack your bread in the bowl. Coat both sides of each slice with the egg mixture, letting it soak in for a bit. (Using a spatula, you can take turns carefully transferring the bottom piece of bread to the top of the stack and keep going, then flip the bread and repeat.) If there is leftover egg mixture, pour some on each piece when you start cooking.
• Heat a skillet or griddle to medium high. (If using an electric skillet, set it to 375 degrees F.) Melt a tablespoon of butter in the pan and spread it around with a spatula to coat the pan. Cook 3-4 slices of French toast at a time, depending on what will fit. Start checking each piece after 3-4 minutes on the first side.
• Flip each slice when it is starting to brown. Add another 1/2 tablespoon of butter to the pan and use your spatula to disperse it so it flows underneath the bread. Continue cooking the French Toast on the second side, until it is browned to your liking.
• Serve the French toast with maple syrup and orange slices, if desired.

STUFFED FRENCH TOAST RECIPE

Steps:

• Prepare all ingredients. Allow cream cheese to reach room temperature.
• In a medium sized bowl, whisk eggs with milk, and half of the vanilla extract.
• In a small bowl, whip cream cheese together with sugar and the remaining vanilla extract. Add fresh blueberries into the cream mixture and stir to combine.
• Scoop up a spoonful of the cream cheese mixture and spread it onto one of the bread slices. Sandwich another slice of bread on top. Carefully dip both sides of toast into the egg mixture.
• On low heat, preheat a skillet with a tablespoon of butter. Place the assembled Stuffed French Toast and fry until golden brown, then flip over and repeat.
• Serve your Stuffed French Toast with some fresh berries and powdered sugar. Enjoy!

MOM'S FRENCH TOAST

Steps:

• Mix all ingredients together except for bread.
• Once well mixed coat bread on both sides and drop onto a pre-heated griddle on medium heat.
• Brown each side and serve with your favorite syrup!
• I get about 6 slices of bread into mine, depending on size of bread used.

THE BEST STUFFED FRENCH TOAST

Steps:

• Combine eggs, half & half, vanilla, cinnamon, nutmeg and brown sugar in a shallow bowl.
• Whisk well until all of the ingredients are fully incorporated. Set aside.
• In a separate bowl, stir together strawberries, sugar, and lemon juice until just combined. Set aside.
• In a small bowl beat together cream cheese, powdered sugar, and fresh lemon zest until smooth and well combined, about 1 minute.
• Take two slices of bread and spread about 1 1/2 tablespoons of the cream cheese mixture onto each piece of bread keeping clear of the edges.
• Pat strawberries dry with a paper towel to soak up any excess juices. Layer strawberries in a single layer on one piece of bread and place the other piece of bread on top..
• Melt 2 tablespoons of butter in a large skillet over medium heat.
• Dip each "sandwich" in egg mixture until fully coated. Quickly transfer French toast to the hot, greased skillet.
• Cook each side for about 2 to 3 minutes, or until each golden brown.
• Serve warm with powdered sugar, maple syrup fresh strawberries, or whipped cream (or top with everything!).

PEANUT BUTTER STUFFED FRENCH TOAST

Steps:

• Heat a griddle or frying pan over medium heat.
• Whisk flour and milk together in a medium bowl until smooth.
• Whisk in eggs, vanilla, cinnamon, nutmeg and salt. Pour into a shallow pan or bowl that is wide enough for your bread.
• Lightly oil or butter the hot griddle.
• Dip bread slices in egg mixture letting sit for a 15-30 seconds until mixture is absorbed.
• Carefully transfer to griddle, letting excess egg mixture drip off.
• Cook bread on each side until golden brown.
• Spread a tablespoon of peanut butter on each slice of bread. Serve as single slices or as a sandwich.
• Drizzle with maple syrup and dust with powdered sugar if desired.

BAKED FRENCH TOAST

Steps:

• Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

EASY RASPBERRY PEACH BAKED FRENCH TOAST RECIPE

Steps:

• Spray a 9"x12" baking dish with non-stick cooking spray, set aside.
• Cut your French loaf into chunks/cubes about 1-2 inch squares.
• Add half of your French bread to the bottom of pan and spread raspberries and peaches (save some for the topping) and the cubed cream cheese.
• With the remaining French bread press down on the top layer to flatten.
• In a large bowl mix eggs, cream, cinnamon, vanilla extract (if using), maple syrup and sugar and pour so that it covers most of the top layer. Some pieces sticking out is fine and but it shouldn't be a pool of liquid. The bread will soak in the mixture (hence why a crusty, dried out bread works so well)
• Cover with tin foil, press down again on the top layer.
• Refrigerate overnight.
• Remove from the fridge 30 minutes before baking.
• Preheat your oven to 350 and place covered French toast casserole in and bake for 30 minutes. Remove tin foil and bake for another 30 minutes until tops turn golden and center is set (no liquid).
• Remove from oven and cool slightly before you sprinkle with powdered sugar.
• Serve with maple syrup.