Vanilla French Toast Peaches Apple Butter Recipes

VANILLA FRENCH TOAST

Steps:

• Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.
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PEACH FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

PEACHES & CREAM FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. baking dish., Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.

VANILLA FRENCH TOAST WITH PEACHES AND APPLE BUTTER

Steps:

• Vanilla Butter:.
• Place butter and vanilla extract in small bowl. Scrape seeds from one vanilla bean piece. Whisk to blend. (Can be made up to 1 week ahead. Cover and refrigerate.).
• French Toast:.
• Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend.
• Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down.
• Melt 2 tablespoons vanilla butter in heavy large skillet. Transfer 3 sandwiches to skillet. Cook until brown and cooked through, about 5 minutes per slide. Transfer to plates. Repeat with remaining 3 sandwiches.
• Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.

FRENCH VANILLA TOAST

Steps:

• Crack eggs and put in a pie plate.
• Add spices and beat with a fork.
• Add flavored creamer and beat again with a fork to make sure all is mixed well.
• Dip bread in mixture and place in a medium high buttered skillet and brown. Turn over and brown other side. I like mine crispy.
• Serve with butter and syrup, fruit spead or fresh fruit.
• Dust with confectioners sugar if you like. ENJOY!

VANILLA FRENCH TOAST + PEACHES & APPLE BUTTER

Steps:

• place butter and vanilla extract in small bowl. scrape seeds from 1 vanilla bean piece. Whisk to blend. (do ahead- vanilla butter can be made up to 1 week ahead - cover & refrigerate. Place eggs and net 4 ingredients in a large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread w/ apple butter. Reserve 1/4 of peach slices for garnish (if preparing slices ahead, slice 1 peach for garnish at the last minute) arrange remaining pieces. Top with remianing bread slices, apple butter side down. Do head: batter and sandwiches can be prepared 2 hrs ahead. over and chill batter. Cover sandwiches and let stand at room temperture. Melt 2 tablespoons vanilla butter in each of 2 heavy large skillets over medium heat. Holding sandwiches togeterh, submerge into batter. Transfer 3 sandwiches to each skillet. Cook until browned and cooked through, about 5 mintues per side. transer to places. Spread thin laer of remaining vanilla butter over each sandwich; ct inhalf diagonaly. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with pwoered sugar and top with whipped cream

VANILLA FRENCH TOAST SANDWICHES WITH PEACHES AND APPLE BUTTER

Steps:

• Place butter and vanilla extract in small bowl. Scrape in seeds from 1 vanilla bean piece. Whisk to blend. Do ahead: vanilla butter can be made up to one week ahead. Cover and refrigerate. Place eggs and next four ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. (If preparing the sandwichies ahead, slice one peach for garnish at the last minute to prevent browning.) Arrange remaining peach slices over six bread slices. Top with remaining bread slices, apple butter-side down. Do ahead: batter and sandwiches can be prepared two hours ahead. Cover and chill batter. Cover sandwiches and let stand at room temperature. Melt two tablespoons vanilla butter in each of two heavy large skillets over medium heat. Holding sandwiches together, submerge into batter. Transfer three sandwiches to each skillet. Cook until browned and cooked through, about five minutes per side. Transfer to plates. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.