Nut Crusted French Toast With Vanilla Maple Syrup Recipes

MACADAMIA FRENCH TOAST

Steps:

• Arrange bread slices in a greased 13x9-in. baking dish. In a bowl, whisk the eggs, orange juice, milk, sugar, vanilla and nutmeg until blended; pour over bread. Cover and refrigerate for 8 hours or overnight., Pour butter into a 15x10x1-in. baking pan. Transfer bread slices to prepared pan; sprinkle with nuts. Bake, uncovered, at 400° for 20-25 minutes or until bread is golden brown. Dust with confectioners' sugar and serve with syrup if desired.

ALMOND-CRUSTED FRENCH TOAST

Steps:

• In a large bowl, combine the first five ingredients. Dip each slice of bread into egg mixture; place on waxed paper. Press almonds onto tops of bread slices., Cook on a greased hot griddle for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners' sugar and serve with syrup.

NUT CRUSTED FRENCH TOAST

Steps:

• Preheat oven to 200°. Place a baking sheet in oven to warm. In a large bowl, combine eggs, milk, sugar, vanilla, and cinnamon. Whisk until blended; set aside. Combine brown sugar, nuts, and bread crumbs. Combine maple syrup and vanilla; set aside in a pitcher. Dip a slice of bread in egg mixture and allow excess egg to drip off. Lay bread on nut mixture, then flip to coat both sides. In a large skillet over medium heat, melt about 1 tablespoon butter without allowing it to brown. Cook French toast until golden on both sides, about 2 to 3 minutes, being careful not to let nuts burn. Place on baking sheet in oven and continue with remaining slices. Dip and coat each slice just before cooking,adding more butter as needed. Serve with syrup and butter, if desired.

NUT-CRUSTED FRENCH TOAST WITH VANILLA MAPLE SYRUP

Steps:

• Preheat oven to 200 degrees. Place a baking sheet in oven to warm. In a large bowl, combine eggs, milk, sugar, vanilla, and cinnamon. Whisk until blended; set aside. Combine brown sugar, nuts, and bread crumbs. Combine maple syrup and vanilla; set aside in a pitcher. Dip a slice of bread in egg mixture and allow excess egg to drip off. Lay bread on nut mixture, then flip to coat both sides. In a large skillet over medium heat, melt about 1 tablespoon butter without allowing it to brown. Cook French toast until golden on both sides, about 2 to 3 minutes, being careful not to let nuts burn. Place on baking sheet in oven and continue with remaining slices. Dip and coat each slice just before cooking, adding more butter as needed. Serve with syrup and butter, if desired.

CRUNCHY VANILLA-ALMOND FRENCH TOAST WITH FANCY FRUIT TOPPING, SWEET-N-SMOKY BACON

Steps:

• Preheat oven to 350 degrees F.
• Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.
• Preheat a large nonstick skillet over medium heat.
• In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.
• While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.
• Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.
• Pass syrup and topping at the table.

MACADAMIA NUT CRUSTED FRENCH TOAST WITH SPICED PINEAPPLE SYRUP #BRUNCHWEEK

Steps:

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper and set aside.
• In a glass dish, whisk the eggs until they are blended thoroughly.
• Whisk in the pineapple juice and milk until they are thoroughly combined with the egg mixture.
• Add the brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Whisk until blended.
• Chop the macadamia nuts until they are small and fine, perfect for dredging.
• Place the cornflakes in a small plastic bag and seal. Crush the cornflakes until they turn into crumbs, perfect for dredging.
• In another glass dish, add the chopped macadamia nuts and cornflakes and stir to combine.
• To the egg mixture, add the slices of challah. Let soak for a minute or two and then flip to coat the other side.
• Drain any excess coating and then add the soaked challah slices to the macadamia nut coating and lightly press to adhere the coating to the bread.
• Flip and repeat on the other side. Remove to the prepared baking dish.
• When all is coated, bake for about 7 - 10 minutes, until they are toasty and brown. Flip and bake for another 7 minutes or so.
• While the french toast is in the oven, make the pineapple syrup.
• In a saucepan, add the brown sugar and pineapple juice. Whisk so that the sugar is dissolved. Add the cinnamon and whisk again.
• Bring the syrup mixture to a boil and reduce to a simmer and simmer for 10 minutes or so until it has thickened slightly.
• Add the vanilla extract and stir, cooking for a minute more.
• Remove the french toast from the oven and serve with a drizzle of the spiced pineapple syrup.
• Enjoy!