My Favorite French Toast Recipes
THE BEST FRENCH TOAST
There's no question that this is the best French toast recipe. The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! -Audrey Rompon, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 546 calories, Fat 24g fat (15g saturated fat), Cholesterol 263mg cholesterol, Sodium 786mg sodium, Carbohydrate 64g carbohydrate (25g sugars, Fiber 2g fiber), Protein 13g protein.
FRENCH TOAST I
There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
Provided by Jan Bittner
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 3
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g
FLUFFY FRENCH TOAST
This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make!
Provided by Bonnie Molleston
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Nutrition Facts : Calories 122.6 calories, Carbohydrate 19.4 g, Cholesterol 48.1 mg, Fat 2.7 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 230.2 mg, Sugar 3.4 g
MY FAVORITE FRENCH TOAST
I'd been polishing this recipe for a while, then found the absolute best bread to use and now The Beau says I've ruined him for all other French Toast. It's called shoku pan, it's from the Japanese bakery. Shoku pan is wonderfully square and comes sliced either thin or thick--each of the thick slices are an inch fat! Look for it at an Asian market, I get mine at Uwajimaya or 99 Ranch Market and buy it a couple of days before I'm planning to make this so the bread is slightly stale. If you can't find shoku pan, substitute another thick sliced Texas Toast style bread.
Provided by bikerchick
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pour flour into a large mixing bowl.
- Slowly whisk in the milk.
- Whisk in salt, eggs, spices, vanilla, sugar and cognac or Grand Marnier until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Soak bread slices in mixture until saturated.
- Cook bread on each side until golden brown, keeping cooked slices warm in a 250° oven until ready to serve.
- Serve hot with butter and your favourite syrup, 2 slices per person.
THE BEST PEACH BAKED FRENCH TOAST
Fresh peaches drizzled in a buttery sweet sauce, egg-soaked Challah bread, and a dollop of homemade whipped cream - are only one reason why this is my favorite peach-baked French toast recipe.
Provided by Ahna Fulmer // Hammers N Hugs
Categories Breakfast
Time 45m
Number Of Ingredients 12
Steps:
- In a small saucepan, stir together the brown sugar, butter and water and bring to a boil.
- Reduce the heat to low and allow to simmer for 10 minutes.
- Place the peaches on the bottom of a greased 9x13 and pour the brown sugar mixture over.
- Mix the eggs, milk, vanilla and cinnamon.
- Add the cubed Challah bread to the mixture and stir.
- Once the bread is evenly coated place the soaked bread cubes onto the peach slices.
- Pour any remaining mixture on top. Can be made the night before. Remove from the fridge 1 hour prior to baking.
- Bake at 350F for 30 minutes.
Nutrition Facts : Calories 407 kcal, ServingSize 1 serving
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- In a medium bowl, whisk together eggs, sugar, heavy cream, milk, and vanilla until combined. Pour into a shallow bowl that's big enough to dip a piece of bread into.
- Soak the bread slices in the mixture for 20-30 seconds on each side (if it gets too mushy and break, soak it for only a few seconds). Meanwhile, over medium-low heat, melt some of the butter in a skillet pan (swirl it around so it coats the pan bottom evenly) and sprinkle some of the sugar, if using. The sugar will turn into caramel so work quickly so it won’t burn.
- As soon as the sugar is added, place however many slices of bread that fit into the pan. Cook until golden brown, 1-3 minutes on each side (the first side usually takes longer). Clean the pan carefully (it’s hot!) with a kitchen paper towel so there’s no sugar left, and repeat the process; melt butter, sprinkle sugar, if using, and cook the bread slices.
- Serve immediately with your favorite toppings: butter, maple syrup, jam, sour cream, powdered sugar, fruit.
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- Heat a large skillet to medium heat. Add a tablespoon of butter or light oil to the skillet to prevent sticking.
- Dip both sides of your bread into the egg mixture and transfer directly to the hot skillet. Cook bread until golden on the bottom, then flip and cook another minute or so until golden. Repeat with all bread.
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- In a bowl, whisk together the ground flaxseed, arrowroot powder, and cinnamon in the bowl. Then add in the maple syrup, vanilla, and dairy free milk, whisking to combine. Make sure you’re vigorously mixing so that it forms a thick batter, much like traditional French toast.
- Dip one slice of bread into the mixture and let it soak for at least 2 minutes (longer if you’re using thick bread- up to 10 minutes). Then flip and allow the other side to soak.
- While the bread is soaking, in a medium skillet, heat the coconut oil or vegan butter on medium heat until melted.
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- Cut each biscuit into quarters. Add biscuit quarters to French toast batter in batches. Stir to be sure that every biscuit is coated.
- Drain excess liquid and place biscuits into the prepared pan evenly. Continue until all of the biscuit quarters are coated and in pan.
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- Using one slice at a time, allow bread to soak in egg mixture for 10-30 seconds per side (see notes below for tips on soaking time!). Do not pre-soak, soaked slices need to cook immediately! (This yields French toast with custard-like, soft centers; for crisper French toast, quickly turn bread in egg mixture just 2-3 times).
- To cook, melt 1 teaspoon of butter per toast over medium heat in a large skillet or on a griddle. Cook French toast until golden on either side and puffy/cooked through, about 3-4 minutes per side. Do not overcrowd pan, cook 2-4 toasts at a time, depending on size. Repeat until all of the bread has been used.
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